PIMENTO CHEESE BREAD
I love pimento cheese spread, which is very popular in the South. However, this receipe is for bread and I found in in a recipe pamphlet "Series No. 3 "Foods Men Hurry Home For" with a Gold Metal Silverware coupon, which expired SEPTEMBER 1, 1936. I have modernized the receipe only to fit currant products available (included the...
Provided by Barbara Eaton
Categories Savory Breads
Time 5h50m
Number Of Ingredients 9
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
PIMENTO CHEESE SPREAD WITH CRUSTY BREAD
Provided by Food Network
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Put the Cheddar, Asiago and mayonnaise in a bowl. Pulse the pimentos and their juices a few times in a mini food processor until coarsely chopped, and stir them into the cheese mixture. Serve with toasted country bread slices.
THE LEE BROTHERS' PIMENTO CHEESE
A decidedly Southern spread with Northern roots, pimento cheese is a simple mix of Cheddar, red bell pepper and mayonnaise that can be found on sandwiches from work sites to garden parties across the 16 states below the Mason-Dixon line. This recipe came to The Times from the Charleston, S.C.-bred cookbook authors and occasional contributors to The Times Matt Lee and Ted Lee.
Provided by The New York Times
Categories quick, dips and spreads
Time 5m
Yield About 1 1/2 cups, enough for 4 sandwiches
Number Of Ingredients 6
Steps:
- In a large mixing bowl, place the cheddar cheese in an even layer. Scatter the cream cheese, pimentos, mayonnaise and chile flakes over the cheddar cheese. Using a spatula, mix the pimento cheese until it is smooth and spreadable, about 1 1/2 minutes.
- Transfer the pimento cheese to a plastic container or bowl, cover tightly, and store in the refrigerator. Pimento cheese keeps in the refrigerator for 1 week.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 320 milligrams, Sugar 1 gram, TransFat 0 grams
SOUTHERN PIMENTO CHEESE
This wonderful version of pimento cheese can be used for grilled cheese sandwiches, as a spread for crackers, or served alongside your favorite fried green tomatoes.
Provided by QUEENREYNEY
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 10m
Yield 12
Number Of Ingredients 9
Steps:
- Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.
Nutrition Facts : Calories 207.8 calories, Carbohydrate 2.1 g, Cholesterol 44.2 mg, Fat 19.9 g, Fiber 0.2 g, Protein 6.3 g, SaturatedFat 8.6 g, Sodium 229 mg, Sugar 0.5 g
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- Preheat oven to 350. Cut the loaf diagonally one way and then again the other way to make little one inch diamond shaped cuts. Do not slice the bread all the way through.
- Take a butter knife and spread about half a cup of the pimento cheese between the slices so that some gets down in to the bread. Spread the rest of the mixture all over the top and crumble the bacon over it. Wrap entire loaf in aluminum foil, bake on 350 for 15 min.
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