Side Pannel
Pimiento Cheese Bread
Ingredients List
- *INGREDIENTS*
- 3 tb All-purpose flour
- 2 tb Butter or margarine, melted
- 1 tb Sugar
- 1 ts Salt
- 1/2 ts Ground marjoram
- 1/4 ts Ground thyme
- 1 c Milk
- 1/2 c Sharp cheddar cheese (1-1/2
- -oz)
- 1/4 c Pimiento, finely chopped
- 1 pk Dry yeast
- 2 tb Warm water (105 to 115
- -degrees)
- 3 3/4 c All-purpose flour (3-1/4 to
- -3-3/4 cups)
- 1 tb 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.
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.
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