PIMENTO CHEESE BEER BREAD

PIMENTO CHEESE BEER BREAD 3 cup self-rising flour 1/4 cup grated Parmesan cheese, plus 1 Tbsp 1/4 cup granulated sugar 1 1/2 tsp onion powder 1 1/2 tsp garlic powder 1 tsp mustard powder 1/2 tsp smoked paprika 1/4 tsp cayenne [optional] 2 1/2 cup shredded sharp cheddar cheese, divided 4 oz diced pimento, drained well 1 [12] oz bottle light beer 4 Tbsp 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 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.