Pimento Cheese Bread made with beer and cheese is a hearty bread to serve with soup or chili. Great for snow days.
It’s rainy and chilly for once, so time to think about fall food. This hearty bread made with beer and cheese is perfect with soup or stew, or just by itself. Who doesn’t love pimento cheese!
I was a bit skeptical about the beer part as I only like beer when it’s in the 90’s outside and the beer is super cold. However, this combination works great if you are looking for a bread that can hold it’s own. I left out the pimentos because I’m just weird about cooked red peppers, but this still turned out to be a very flavorful bread. I wasn’t sure if it would taste too much like beer, and it doesn’t.
The recipe called for a light beer, but my husband likes Yuengling which was what was in the refrigerator. Any beer would work, so pick one you like, and by all means add the pimentos if you are a fan. I froze most of this loaf and look forward to trying it with soup on rainy days like today.Print
Pimento Cheese Beer Bread
- Category: Bread
- 3 cups self rising flour
- ¼ cup parmesan cheese
- ¼ cup sugar
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons garlic powder
- 1 teaspoon mustard powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne
- 2 ½ cups sharp cheddar cheese
- 4 ounces diced pimentos, drained well, optional
- 12 ounces beer
- 4 tablespoons butter
- Butter a large loaf pan.
- In a large bowl, mix together the dry ingredients. Add cheeses and pimento if using, reserve about 1/2 cup cheddar cheese for the top. Toss together using a fork until combined.
- Make a well in center of mixture and add 1/2 the melted butter and beer in thirds. Mix until incorporated and pour into loaf pan. Cover and place in a draft free place for 1 hour.
- Pour remaining melted butter over the top and remaining cheddar cheese and about a tablespoon or so of parmesan.
- Bake at 350º for 35-45 minutes until toothpick comes out with moist crumbs. Cool before slicing.