Cheese Pimento Bread
|Dry yeast||1⁄4 Ounce (1 Envelope)|
|Lukewarm water||1⁄2 Cup (8 tbs)|
|All purpose flour||3 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Grated sharp cheese||1 Cup (16 tbs)|
|Chopped pimento||1⁄2 Cup (8 tbs), drained|
|Bread flour||4 Cup (64 tbs), sifted|
Sprinkle yeast over lukewarm water and add 1 teaspoon sugar.
Let stand until dissolved.
Melt butter in a saucepan.
Add 3 tablespoons all-purpose flour.
Stir till blended.
Add 1 tablespoon sugar, salt and milk and cook until thick and smooth.
Stir in cheese and pimento.
When cheese is melted, cool sauce to lukewarm.
Add yeast mixture and the bread flour to form a stiff dough.
Knead on well-floured board until smooth.
Let rise in a greased bowl, covered with a damp cloth, until doubled.
Punch down and let rise again.
Knead slightly and shape into 2 loaves.
Place in greased 7 x 4-inch loaf pans.
Let rise again and bake at 375F, for 40 to 50 minutes.