Pimento Cheese Beer Bread

• Vegetarian

• Produce

  • 1 1/2 tsp Garlic powder
  • 1 1/2 tsp Onion powder
  • 4 oz Pimento

• Condiments

  • 1 tsp Mustard powder

• Baking & Spices

  • 1/4 tsp Cayenne [optional
  • 1/4 cup Granulated sugar
  • 1/2 tsp Paprika, smoked
  • 3 cup Self rising flour

• Dairy

  • 4 tbsp Butter
  • 2 1/2 cup Cheddar cheese, sharp
  • 1/4 cup Parmesan cheese, grated

• Beer, Wine & Liquor

  • 1 12] oz bottle Light beer

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 3 cup self-rising flour
• ¼ cup grated Parmesan cheese, plus 1 Tbsp
• ¼ cup granulated sugar
• 1½ tsp onion powder
• 1½ tsp garlic powder
• 1 tsp mustard powder
• ½ tsp smoked paprika
• ¼ tsp cayenne [optional]
• 2½ cup shredded sharp cheddar cheese, divided
• 4 oz diced pimento, drained well
• 1 [12] oz bottle light beer
• 4 Tbsp butter, melted and divided

Directions

• Butter a 9 x 5 x 4 inch loaf pan.
• In a medium size mixing bowl sift together the flour, ¼ cup Parmesan cheese, sugar, onion powder, garlic powder, mustard powder, paprika and cayenne.
• Add 2 cup shredded cheddar cheese and diced pimento reserving around ½ cup of cheese for the top. Toss together using a fork until combined and the cheese and pimento are evenly distributed.
• Make a well in the center of the dry ingredients and add half of the melted butter.
• Add the beer in thirds. Work the beer into the flour as you go.
• Spread the batter evenly into the loaf pan. Cover and allow to rest in a warm, draft free place to proof for 1 hour.
• After 1 hour uncover and brush the remaining melted butter on top. Sprinkle with ½ cup shredded cheddar cheese and 1 Tbsp grated Parmesan cheese.
• Preheat the oven to 350°F. Bake for 35- 45 minutes until golden. Check the center with a cake tester looking for moist crumbs.
• Cool, then slice into pieces with a serrated knife.