| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads |
6 |
Servings |
INGREDIENTS
|
|
*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 |
INSTRUCTIONS
*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
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