Pimiento cheese bread
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| *INGREDIENTS* | ||
| 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 |
Directions
*DIRECTIONS*
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