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.