PIMIENTO CHEESE BREAD
1 large round loaf
For variation, add minced fresh or dried herbs, such as thyme or marjoram, minced green onion, or chopped green olives to the dough.
Combine in a large bowl or a stand mixer fitted with the paddle attachment:
- ¾ cup (185g) room-temperature (70° to 75°F) buttermilk
- 2 tablespoons (30g) butter, melted
- 1 tablespoon (10g) sugar
- 1 ½ teaspoons salt
- (1 teaspoon coarsely ground black pepper)
Combine in a small bowl and let stand until the yeast is dissolved, about 5 minutes:
- ¼ cup (60g) warm (105° to 115°F) water
- 1 envelope (2 ¼ teaspoons) active dry yeast
Stir the yeast mixture into the buttermilk mixture. Add and stir until smooth:
- 1 large egg
- ¾ cup shredded extra sharp Cheddar (3 oz or 85g)
- One 2-ounce jar chopped pimientos, well drained
Stir in well, on low speed if using a stand mixer:
- 1 ½ cups (200g) bread flour
If using a mixer, remove the paddle and attach the dough hook. Add and continue stirring until the dough begins to leave the sides of the bowl:
- 1 to 1 ½ cups (125 to 190g) all-purpose flour
Knead by hand or with the mixer on medium-low speed until the dough is smooth and elastic, about 10 minutes. Transfer the dough to an oiled bowl and turn to coat with oil. Cover and let rise in a warm place (75° to 85°F) until doubled in bulk, about 1 hour.
Shape into a round loaf. If desired, sprinkle the shaped loaf with:
- (½ cup shredded extra sharp Cheddar [2 oz or 55g])
Cover the dough lightly with oiled plastic wrap and let rise again until nearly doubled in bulk, 45 minutes to 1 hour.
While the dough rises, preheat the oven to 375°F.
If the loaf was not sprinkled with cheese, brush with:
- Melted butter
Bake until the crust is golden brown and the bottom sounds hollow when tapped, 35 to 40 minutes. Transfer to a rack to cool completely.