Pimento Cheese Beer Bread is a fusion of pimento cheese and bread all rolled into one glorious bite. Enjoy it warm slathered with butter, toasted, as a kicked-up grilled cheese or stuff it with your favorite sandwich fixings.
Pimento Cheese Beer Bread Recipe
Pimento cheese spread has been a staple in many Southern kitchens for ages. I love it, it was served as standard fare at every party my Mom hosted. It was highly likely you would find a tub of pimento cheese in the fridge at any given moment for quick sandwiches or just plain snacking. I confess I am as fanatical about pimento cheese as I am banana pudding. It's Southern caviar at it's finest.
How to Make Pimento Cheese Beer Bread
I was inspired to combine our beloved pimento cheese spread with a simple-to-make loaf of beer bread, and the result was amazing. Enjoy it warm right out of the oven with a little butter, as a side with and a bowl of soup, or as the perfect choice for a kicked-up panini or grilled cheese sandwich. Scrumptious.
- This beer bread is made using self rising flour. Self rising flour already has baking powder and salt added to the mix.
- How do you make your own self rising flour? To adapt this recipe making your own you'll need 3 cups of all purpose flour, 1 tablespoon of baking powder and 1 teaspoon of salt. Whisk together then proceed with the recipe as written.
- What are pimentos? Pimientos are a small Spanish bell pepper that's mild in flavor. It's what gives the classic flavor to Southern pimento cheese.
- How long will this bread last? Homemade bread doesn't include preservatives like bread you may buy at the bakery or grocery store. This beer bread will keep for up to 2 days at room temperature or up to 3 days when chilled in the refrigerator.
- Can I freeze pimento cheese beer bread? Yes, cool and tightly wrap in freezer wrap then freeze for up to one month.
Other Pimento Cheese Recipes to Try
Slathered on celery, bread, or scooped-up with pretzels or veggies, there's just no wrong way to serve Southern pimento cheese in my world. Pimento cheese a.k.a. Southern pate, has many uses and variations. I admit, I'm always trying to come up with even more ways to eat it. Some other recipes you'll find here in the MSSK recipe index are:
- Fully Loaded Hot Pimento Cheese Dip is party ready.
- Pimento Cheese BLT Wraps are ideal for packing lunches and taking on picnics.
- Creamy Three Cheese Pimento Cheese spread is a classic that remains a fan favorite.
- Spanish Olive Pimiento Cheese Spread can be served on crackers, with Fritos or bread rounds.
- Peppered Herb Pimiento Cheese Ball is ideal for your next holiday soiree.
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Helpful Kitchen Items:
Pimento Cheese Beer Bread
- 3 cup self-rising flour
- ¼ cup grated Parmesan cheese plus 1 Tbsp
- ¼ cup granulated sugar
- 1 ½ teaspoon onion powder
- 1 ½ teaspoon garlic powder
- 1 teaspoon mustard powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne optional
- 2 ½ cup shredded sharp cheddar cheese divided
- 4 oz jar diced pimento drained well
- 1 12 oz bottle light beer
- 4 tablespoon butter melted and divided
- 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 tablespoon 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.