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Pimento Cheese Bread
All the flavors of pimento cheese in a tender roll.
20 to 25 minutes
2-1/2 to 3 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
2 tablespoons sugar
1 teaspoon salt
1/4 cup water
1/2 cup milk
1/4 cup butter OR margarine
4 ounces cream cheese, softened
1 cup shredded sharp cheddar cheese
1 jar (4 ounces) diced pimentos, well drained
1 teaspoon Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon garlic powder
1 tablespoon hot sauce
Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in a large mixer bowl. Combine water, milk and butter; heat until very warm (120° to 130°F). Add to bowl with egg and beat for 3 minutes. Gradually add enough remaining flour to form a soft dough. Knead dough on a lightly floured surface until smooth and elastic, 8 to 10 minutes. Cover dough and let rest 10 minutes.
Beat together filling ingredients until well mixed, set aside. Roll dough into a 16 x 12-inch rectangle. Spread the filling evenly on the dough to within 1/2 inch of the long edges. Roll up tightly lengthwise, sealing edges. Cut roll diagonally into 9 equal pieces. Place 8 slices, cut side up and almost touching, in a circle in the middle of a greased baking sheet. Place one end piece in the center. Cover and let rise in a warm, draft-free place about 1 hour or until doubled.
Bake in a preheated 375°F oven for 15 to 20 minutes, until golden brown. Remove ring from baking sheet and cool on a wire rack for 5 minutes before serving.