Yield: 6 Servings
|3 tablespoons||All-purpose flour|
|2 tablespoons||Butter or margarine, melted|
|½ teaspoon||Ground marjoram|
|¼ teaspoon||Ground thyme|
|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