pimento cheese bread

Name: Pimento Cheese Bread
Prep time: 5 h
Cook time: 50 min
Ingredients: 2- 4 oz jar(s) chopped pimentos (originally 2 pimento pods, moist canned); 1/2 pound(s) medium cheddar cheese (strong american cheese); 1 1/4 cup(s) milk; 3 tablespoon(s) all purpose flour; 2 teaspoon(s) salt; 1 tablespoon(s) sugar; 2 tablespoon(s) butter; 1 package(s) active dry yeast (1 cake compressed yeast); 2 1/2 cup(s) gold metal flour

(1 RATING)

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Barbara Eaton

Watertown, NY

Updated on Feb 3, 2011

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).

Rate

prep time 5 Hr

cook time 50 Min

method ---

yield Loaf appox. 4 x 8 x 3

Ingredients

2- 4 oz jars chopped pimentos (originally 2 pimento pods, moist canned)
1/2 pound medium cheddar cheese (strong american cheese)
1 1/4 cups milk
3 tablespoons all purpose flour
2 teaspoons salt
1 tablespoon sugar
2 tablespoons butter
1 package active dry yeast (1 cake compressed yeast)
2 1/2 cups gold metal flour

How To Make pimento cheese bread

Step 1

Grate cheese and add drained pimentos. Mix throughly.

Step 2

Scald 1 cup milk in top of double boiler.
Step 3

Make paste of remaining milk and 3 tablespoons flour and add to scalded milk
Step 4

Add sugar and salt and cook until mixture begins to thicken (about 10 minutes)
Step 5

Add butter and 1/2 cup of cheese mixture and stir until melted
Step 6

Remove from heat and cool to 80 degrees
Step 7

Dissolve yeast according to package directions (compressed yeast in 2 tablespoons lukewarm water), add to cooked mixture.
Step 8

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.
Step 9

Punch down and let rise unti not quite double im bulk, 45 minutes at 80 degrees
Step 10

Punch down again and let rise 15 minutes.
Step 11

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.
Step 12

Bake for 50 minutes in a 375 Degree oven
Step 13

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
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