Pimento Cheese Bread

Barbara Eaton


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).


★★★★★ 1 vote

Loaf appox. 4 x 8 x 3
5 Hr
50 Min


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2- 4 oz jar(s)
chopped pimentos (originally 2 pimento pods, moist canned)
1/2 lb
medium cheddar cheese (strong american cheese)
1 1/4 c
3 Tbsp
all purpose flour
2 tsp
1 Tbsp
2 Tbsp
1 pkg
active dry yeast (1 cake compressed yeast)
2 1/2 c
gold metal flour

How to Make Pimento Cheese Bread


  • 1Grate cheese and add drained pimentos. Mix throughly.
  • 2Scald 1 cup milk in top of double boiler.
  • 3Make paste of remaining milk and 3 tablespoons flour and add to scalded milk
  • 4Add sugar and salt and cook until mixture begins to thicken (about 10 minutes)
  • 5Add butter and 1/2 cup of cheese mixture and stir until melted
  • 6Remove from heat and cool to 80 degrees
  • 7Dissolve yeast according to package directions (compressed yeast in 2 tablespoons lukewarm water), add to cooked mixture.
  • 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.
  • 9Punch down and let rise unti not quite double im bulk, 45 minutes at 80 degrees
  • 10Punch down again and let rise 15 minutes.
  • 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.
  • 12Bake for 50 minutes in a 375 Degree oven
  • 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

Printable Recipe Card

About Pimento Cheese Bread

Course/Dish: Savory Breads

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