Title: Pimiento Cheese Bread
Categories: Breads
Yield: 6 Servings

*INGREDIENTS*
3 tb All-purpose flour
2 tb Butter or margarine, melted
1 tb Sugar
1 ts Salt
1/2 ts Ground marjoram
1/4 ts Ground thyme
1 c Milk
1/2 c Sharp cheddar cheese (1-1/2
-oz)
1/4 c Pimiento, finely chopped
1 pk Dry yeast
2 tb Warm water (105 to 115
-degrees)
3 3/4 c All-purpose flour (3-1/4 to
-3-3/4 cups)
1 tb Butter or margarine, melted

*DIRECTIONS*

Combine first 6 ingredients in a medium saucepan; gradually stir in milk.
Cook over medium heat, stirring constantly, until mixture is thickened and
smooth. Remove from heat; add cheese and pimiento, stirring until cheese
melts. Cool mixture to lukewarm (105 to 115 degrees).

Dissolve yeast in warm water; add to cooled cheese mixture. Gradually add 3
cups flour, beating at medium speed of an electric mixer until dough is
smooth. Stir in enough remaining flour to form a stiff dough.

Turn dough out onto a lightly floured surface, and knead until smooth and
elastic (about 5 to 10 minutes). Place dough in a greased bowl, turning to
grease top. Cover and let rise in a warm place (85 degrees), free from
drafts, 1 hour, or until doubled in bulk.

Punch dough down, and shape into a loaf. Place in a greased 9x5x3-inch
loafpan. Cover and let rise in a warm place, free from drafts, 1 hour or
until doubled in bulk.

Brush top with 1 tablespoon melted butter. Bake at 350 degrees for 35 to 40
minutes or until loaf sounds hollow when tapped. Remove loaf from pan, and
cool on a wire rack.

Yields 1 loaf.

Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.

Shared by: June Hoffman, 7/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini