Pimiento Cheese Braids

I have a favorite sandwich-type cheese bread recipe, so I had never made this recipe from "Better Homes and Gardens All-Time Favorite Bread recipes" - it was time to try something new.  The dough smelled just like pimento cheese spread as I was shaping the loaves.  I like to bake loaves like this on a parchment-lined half sheet pan, and then I can use the plastic cover when I let them rise.  This is a easy to handle dough and fairly quick if you use instant or quick-rise yeast.
I made this with cheddar, not American cheese as the recipe called for.  It is a tasty, colorful, moist loaf – perfect to accompany soups, salads, or toasted. Think ham sandwiches.   I’ll make it again.
                               Cheese Braids
  4 ½    Cups  Flour, All-purpose -- 20 1/2 ounces
  2        Teaspoons  Instant Yeast
  1 ½    Cups  Milk
  2        Tablespoons  Sugar
  1 ½     Teaspoons  Salt
  1        Large  Egg
  2        Cups  Cheddar Cheese -- 8 ounces, shredded
  2        Tablespoons  Pimiento -- chopped and drained (optional)
In large mixer bowl, combine 2 cups flour and the yeast, sugar and salt.  Add egg and cheese.  Heat milk to 120-130° and add to mixture.  Beat at low speed, 1/2 minute, scraping bowl.  Beat 3 minutes at high speed.  Add pimiento, if desired.  Add as much remaining flour as you can.  Change to dough hook and knead 6 minutes or knead by hand 8 minutes.
Cover; let rest in warm place 10 minutes.
Punch down.  Divide into 6 equal portions (about 7 1/2 ounces each).  Cover; let rest 10 minutes. Roll each portion into a rope 15 inches long.  Braid 3 ropes into a loaf on a greased or parchment-lined baking sheet.  Repeat with remaining dough.  Cover; let rise until nearly doubled, 20-25 minutes.  Preheat oven while bread is resting and rising
Bake in 375° oven 15 to 20 minutes.  Cool on wire racks.
Yield:  2 Braided Loaves
2012 Cost:  $3.56 or $1.78 per loaf.
**The original recipe called for American cheese.  Method  directions are mine, not the original.  If you use regular active dry yeast, double rising times.

3 comments:

  1. Gosh, my jaw dropped when I saw this. It just looks wonderful!! I will be making this very soon. Thanks so much! dkc

    ReplyDelete
  2. I'm a new reader... this bread looks absolutely delicious! I'm going to have to try this!

    ReplyDelete
  3. Jean(ie) We are always glad to hear from our readers. Hope you try the bread and enjoy it.
    Diane, As always we are so glad to hear from you also.

    ReplyDelete

Hi...we'd love to hear from you.