I am from the south originally. So I am no stranger to pimiento cheese.
But I have never had it in bread before.
You are basically making a pimiento cheese sauce at the beginning of this recipe. The cheese melts nicely. You could use this sauce over macaroni for a different take on Mac and cheese.
The dough does rise beautifully. It becomes very light and fluffy.
The pimiento distributes itself very nicely throughout the dough with the kneading process.
The cheese and pimiento give the dough a lovely light orange color.
The color does deepen during baking. So it’s orange colored bread.
The bread does have a light cheese flavor. And of course bits of pimiento.
But it isn’t a strong pimiento or cheese taste.
CHEESE PIMIENTO BREAD
2 Tablespoons Soft Butter
3 Tablespoons Flour
1 Tablespoon Sugar
2 Teaspoons Salt
1 1/4 Cups Milk
1/3 Cup Grated Sharp Cheese
3 Tablespoons Minced Pimiento
1/4 Cup Lukewarm Water
1 Cake Yeast
3 1/2 Cups Sifted Flour
Combine butter, 3 tablespoons flour, sugar and salt in a saucepan. Stir in milk slowly, mixing well. Stir over low heat until thickened. Add cheese and pimiento. Stir until cheese is melted. Cool to lukewarm. Dissolve yeast in warm water. Add to cheese mixture. Mix in flour. Place on a floured board and knead until smooth and elastic. Place in an oiled bowl, cover and allow to rise for 1 hour. Punch down, cover and rise again. Shape into a loaf and place in a greased loaf pan. Cover and let rise until 1 1/2 times in size. Bake in a 375 degree oven for 45 to 50 minutes.
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