Pimiento cheese bread

Yield: 6 Servings

Measure Ingredient
3 tablespoons All-purpose flour
2 tablespoons Butter or margarine, melted
1 tablespoon Sugar
1 teaspoon Salt
½ teaspoon Ground marjoram
¼ teaspoon Ground thyme
1 cup Milk
½ cup Sharp cheddar cheese (1-1/2 oz)
¼ cup Pimiento, finely chopped
1 pack Dry yeast
2 tablespoons Warm water (105 to 115 degrees)
3¾ cup All-purpose flour (3-1/4 to 3-3/4 cups)
1 tablespoon Butter or margarine, melted


Combine first 6 ingredients in a medium saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture is thickened and smooth. Remove from heat; add cheese and pimiento, stirring until cheese melts. Cool mixture to lukewarm (105 to 115 degrees).

Dissolve yeast in warm water; add to cooled cheese mixture. Gradually add 3 cups flour, beating at medium speed of an electric mixer until dough is smooth. Stir in enough remaining flour to form a stiff dough.

Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 to 10 minutes). Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour, or until doubled in bulk.

Punch dough down, and shape into a loaf. Place in a greased 9x5x3-inch loafpan. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.

Brush top with 1 tablespoon melted butter. Bake at 350 degrees for 35 to 40 minutes or until loaf sounds hollow when tapped. Remove loaf from pan, and cool on a wire rack.

Yields 1 loaf.

Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.

Shared by: June Hoffman, 7/93

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