Pimento Cheese Bread Recipes

PIMENTO CHEESE SPREAD WITH CRUSTY BREAD

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.

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

PIMENTO CHEESE

Steps:

• Preheat the oven to 350 degrees F. Place the baguette on a wire rack set over a baking sheet. Bake until the bread is just warm and toasted, 8 to 10 minutes.
• Meanwhile, place the cream cheese and mayonnaise into a large mixing bowl and stir with a rubber spatula until thoroughly combined. Add the Cheddar cheese. Mix until combined, then stir in the pimentos or bell peppers (add them last so they don't get too beat up). Season to taste with salt and pepper.
• Cook's Notes: Okay, so this recipe is pretty simple, right? And now you want to experiment and make it your own... Do you have a certain type of cheese you love? Feel free to substitute another type of cheese in for additional flavor. For example, substitute 2 ounces of blue cheese in for 2 ounces of the sharp white Cheddar cheese.
• Feel like adding a little kick to your pimento cheese? Substitute another pepper or flavor in for the 2 ounces of pimentos. For example, I've tried Asian chili garlic sauce, kimchi, banana peppers, jalapenos, or grated horseradish.
• To roast a red bell pepper, drizzle it with 1 teaspoon vegetable oil and place on a baking sheet. Bake in a 500 degrees F (260 degrees F) oven until the skin is charred, about 40 minutes, turning it halfway through to ensure even roasting. Remove it from the oven and immediately wrap the entire pepper in plastic wrap. Let it steam for 30 minutes. When it is cool to the touch, remove the skin with the back of a butter knife. Remove the stem, seeds and membrane. And that's all there is to it! It is a little more effort than buying jarred roasted peppers, but worth the work.