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Baking Time: 25 minutes


1/2 cup warm water (105ºto 115ºF)
1 package Fleischmann's® Active Dry Yeast
1 cup warm milk (105ºto 115ºF)
2 tablespoons sugar
2 tablespoons butter or margarine, softened
1 1/2 teaspoons salt
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
2 cups grated Cheddar cheese
2 4-ounce jars diced pimientos, well drained
Servings: 32 / Yield: 2 Loaves
1. Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in milk, sugar, butter, salt and enough flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size, about 45 to 60 minutes.

2. Punch dough down. On floured surface, divide dough in half; roll one half to 16- × 10-inches. Sprinkle with 1 cup cheese and half the pimientos. Roll up from long end as for jelly roll; pinch seam to seal. Carefully roll and stretch to 20-inch length; cut into 20 slices. Randomly place slices in well-greased 8 1/2 × 4 1/2-inch loaf pan. Repeat with remaining dough. Cover; let rise in warm place until doubled in size, about 1 hour.

3. Bake at 375ºF for 25 minutes or until done. Remove from pans; cool on wire racks.
 
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