pimento cheese bread
(1 rating)
I love pimento cheese spread, which is very popular in the South. However, this receipe is for bread and I found in in a recipe pamphlet "Series No. 3 "Foods Men Hurry Home For" with a Gold Metal Silverware coupon, which expired SEPTEMBER 1, 1936. I have modernized the receipe only to fit currant products available (included the original ingredient in).
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(1 rating)
yield
serving(s)
prep time
5 Hr
cook time
50 Min
Ingredients For pimento cheese bread
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2- 4 oz jarchopped pimentos (originally 2 pimento pods, moist canned)
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1/2 lbmedium cheddar cheese (strong american cheese)
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1 1/4 cmilk
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3 Tbspall purpose flour
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2 tspsalt
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1 Tbspsugar
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2 Tbspbutter
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1 pkgactive dry yeast (1 cake compressed yeast)
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2 1/2 cgold metal flour
How To Make pimento cheese bread
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1Grate cheese and add drained pimentos. Mix throughly.
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2Scald 1 cup milk in top of double boiler.
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3Make paste of remaining milk and 3 tablespoons flour and add to scalded milk
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4Add sugar and salt and cook until mixture begins to thicken (about 10 minutes)
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5Add butter and 1/2 cup of cheese mixture and stir until melted
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6Remove from heat and cool to 80 degrees
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7Dissolve yeast according to package directions (compressed yeast in 2 tablespoons lukewarm water), add to cooked mixture.
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8Work in all flour with hands and let rise in a greased bowl until double in bulk, 2 hours at 80 degrees. Dough should not feel warm, but rather slightly cool to the touch.
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9Punch down and let rise unti not quite double im bulk, 45 minutes at 80 degrees
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10Punch down again and let rise 15 minutes.
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11Place in well greased bread pan and rise unti 1 1/2 it bulk rather than double, for 30 minutes at 80 degrees, NOT LONGER.
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12Bake for 50 minutes in a 375 Degree oven
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13NOTE: Special care must be taken not to allow bread to rise in pan too long because it falls if it becomes too light. If cheese mixture measures more than 1/2 cup, use extra for something else, i.e. topping on baked potatoes is always in good taste
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