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


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


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

About Pimento Cheese Bread

Course/Dish: Savory Breads