Pimiento Cheese Bread

 Servings: 6 Servings

3 tb flour
2 tb butter or margarine, melted
1 tb sugar
1 ts salt
1/2 ts ground marjoram
1/4 ts ground thyme
1 c milk
1/2 c sharp Cheddar cheese (1-1/2 oz)
1/4 c pimiento, finely chopped
1 pk dry yeast
2 tb warm water (105 to 115 -degrees)
3 3/4 c flour (3-1/4 to -3-3/4 cups)
1 tb butter or margarine, melted

Combine first 6 ingredients in a medium saucepan; gradually stir in milk.
Cook over medium heat, stirring constantly, until mixture is thickened and smooth.
Remove from heat; add cheese and pimiento, stirring until cheese melts.
Cool mixture to lukewarm (105 to 115 degrees).
Dissolve yeast in warm water; add to cooled cheese mixture.
Gradually add 3 cups flour, beating at medium speed of an electric mixer until dough is smooth.
Stir in enough remaining flour to form a stiff dough.
Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 to 10 minutes).
Place dough in a greased bowl, turning to grease top.
Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour, or until doubled in bulk.
Punch dough down, and shape into a loaf.
Place in a greased 9x5x3-inch loafpan.
Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.
Brush top with 1 tablespoon melted butter.
Bake at 350 degrees for 35 to 40 minutes or until loaf sounds hollow when tapped.
Remove loaf from pan, and cool on a wire rack.
Yields 1 loaf.