Instructions: Mix all together and pour into a regular bread pan..Bake 350F about 30 minutes or until lighly browned on top....Remove when cool enough to handle and place on rack.

Now..seems to me that you can add some cooked well drained veggies to this..I have used herbs and sun dried tomatoes in this bread..I dont see why you couldnt use some dried bell pepper flakes or onions..or even some sauted and well drained zukes or carrots or frozen corn...I would not, however use anything like sweet potato, carrot or pumpkin puree as it is a moist heavy bread to begin with...

Did you omit salt for a reason or does the beer give the flavor without any salt?

You omit the salt because self rising flour already has it in it..Dont know where you live, but self rising flour should be available in all parts of the country..its very common here in the SouthWest.

Could you reduce the amount of beer to add more wetter type veggies?

I personally would not leave out any of the beer..I think it needs it to rise and give the wonderful sourdough-like flavor.

Does this bread rise?

Yes, rises like a biscuit. I often use (we eat a lot of this stuff Grin)..a pie pan to get a round loaf similar to Irish Soda Bread

When I buy sun-dried tomatoes they are whole tomatoes dried. How do you get them in small pieces without rehydrating?

I use a pair of kitchen shears to cut the leathery little tomatoes into smaller pieces..about the size of a chocolate chip. (grin)..see where my mind goes? You might need to spray a tiny bit of Pam on the blades if the tomatoes start gumming up your sissors. We personally like the little tart chewy pieces of tomato in the bread. I would think you could rehydrate them partially and drain well if you dont want such a strong flavor.

What herbs have you put in this bread?

Generally I use some basil and oregano, if Im using tomatoes..for just plain herb bread, I add some chives and/or sage too..Any of the savory blends such as Italian or Fines Herbs would be good, too.

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