PIMENTO CHEESE BREAD

Steps:

• 1. Grate cheese and add drained pimentos. Mix throughly.
• 2. Scald 1 cup milk in top of double boiler.
• 3. Make paste of remaining milk and 3 tablespoons flour and add to scalded milk
• 4. Add sugar and salt and cook until mixture begins to thicken (about 10 minutes)
• 5. Add butter and 1/2 cup of cheese mixture and stir until melted
• 6. Remove from heat and cool to 80 degrees
• 7. Dissolve yeast according to package directions (compressed yeast in 2 tablespoons lukewarm water), add to cooked mixture.
• 8. Work in all flour with hands and let rise in a greased bowl until double in bulk, 2 hours at 80 degrees. Dough should not feel warm, but rather slightly cool to the touch.
• 9. Punch down and let rise unti not quite double im bulk, 45 minutes at 80 degrees
• 10. Punch down again and let rise 15 minutes.
• 11. Place in well greased bread pan and rise unti 1 1/2 it bulk rather than double, for 30 minutes at 80 degrees, NOT LONGER.
• 12. Bake for 50 minutes in a 375 Degree oven
• 13. NOTE: Special care must be taken not to allow bread to rise in pan too long because it falls if it becomes too light. If cheese mixture measures more than 1/2 cup, use extra for something else, i.e. topping on baked potatoes is always in good taste