There's something irresistibly comforting about the combination of sharp cheddar cheese, creamy pimentos, and soft, pillowy bread. This Pimento Cheese Bread takes the beloved Southern spread and transforms it into a warm, cheesy loaf that's perfect for everything from sandwiches to your morning toast.
The Story Behind the Recipe
Pimento cheese has long been known as the "caviar of the South," and for good reason. This humble spread, made from sharp cheddar, pimentos, and a creamy binding, has graced countless tables and picnic baskets throughout the southeastern United States. By incorporating this classic into homemade bread, we're creating something that honors tradition while offering a new way to enjoy these beloved flavors.
Ingredients
For the Bread Dough:
- 3½ cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 cup warm milk
- 2 tablespoons butter, melted
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 large eggs
For the Pimento Cheese Filling:
- 2 cups sharp cheddar cheese, freshly grated
- 1 (4 oz) jar of diced pimentos, drained
- ⅓ cup mayonnaise
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- Pinch of cayenne pepper (optional)
Instructions
- In a large mixing bowl, combine the warm milk, sugar, and yeast. Let stand for 5-10 minutes until foamy.
- Add the melted butter, eggs, and salt to the yeast mixture, stirring to combine.
- Gradually add the flour, mixing until a soft dough forms. Knead for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
- Meanwhile, prepare the pimento cheese filling by combining the grated cheddar, drained pimentos, mayonnaise, and seasonings in a bowl.
- Once risen, punch down the dough and roll it out into a large rectangle on a floured surface.
- Spread the pimento cheese mixture evenly across the dough, leaving a 1-inch border.
- Starting from the long side, tightly roll the dough into a log. Pinch the seams to seal.
- Place the loaf in a greased 9x5 inch bread pan, seam side down.
- Cover and let rise again for 30-45 minutes, or until nearly doubled.
- Preheat your oven to 375°F (190°C).
- Bake for 35-40 minutes, or until golden brown and hollow-sounding when tapped.
- Let cool in the pan for 10 minutes before removing to a wire rack.
Tips for Success
The key to this bread's success lies in both technique and ingredients. Use freshly grated cheese rather than pre-shredded – it melts better and provides superior flavor. Make sure your yeast is fresh and active, and don't rush the rising process. The time invested in proper proofing will reward you with a perfectly textured loaf.
Serving Suggestions
This versatile bread shines in many ways. Serve it warm from the oven, letting the cheese get perfectly melty. Toast thick slices for breakfast, use it for grilled cheese sandwiches or serve alongside your favorite bowl of tomato soup. It also makes an excellent addition to any Southern-style brunch spread.
Storage
Store the bread in an airtight container at room temperature for up to 3 days, or wrap well and freeze for up to 2 months. To reheat, warm in a 350°F oven for about 10 minutes, or toast individual slices.
Whether you're a longtime fan of pimento cheese or new to this Southern staple, this bread offers a delicious way to experience these classic flavors in a new form. The combination of tender bread and savory, cheesy filling makes for an irresistible treat that's sure to become a new favorite in your recipe collection.
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