Pimiento-Cheese Bread Recipe
Ingredients
3 tablespoons all-purpose flour
2 tablespoons butter or margarine, melted
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground marjoram
1/4 teaspoon ground thyme
1 cup milk
1/3 cup (1 1/2 ounces) shredded sharp Cheddar cheese
1/4 cup finely chopped pimiento
1 package dry yeast
2 tablespoons warm water (105° to 115°)
3 1/4 to 3 3/4 cups all-purpose flour
1 tablespoon butter or margarine, melted
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°).
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°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and shape into a loaf.
Place in a greased 9- x 5- x 3-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° for 35 to 40 minutes or until loaf sounds hollow when tapped.
Remove loaf from pan, and cool on a wire rack.
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°).
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°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and shape into a loaf.
Place in a greased 9- x 5- x 3-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° for 35 to 40 minutes or until loaf sounds hollow when tapped.
Remove loaf from pan, and cool on a wire rack.
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