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).
Grate cheese and add drained pimentos. Mix throughly.
Scald 1 cup milk in top of double boiler.
Make paste of remaining milk and 3 tablespoons flour and add to scalded milk
Add sugar and salt and cook until mixture begins to thicken (about 10 minutes)
Add butter and 1/2 cup of cheese mixture and stir until melted
Remove from heat and cool to 80 degrees
Dissolve yeast according to package directions (compressed yeast in 2 tablespoons lukewarm water), add to cooked mixture.
Work 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.
Punch down and let rise unti not quite double im bulk, 45 minutes at 80 degrees
Punch down again and let rise 15 minutes.
Place in well greased bread pan and rise unti 1 1/2 it bulk rather than double, for 30 minutes at 80 degrees, NOT LONGER.
Bake for 50 minutes in a 375 Degree oven
NOTE: 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