Pimiento Cheese Bread

Let's Cook

1. Step 1.

   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)

2. Step 2.

   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

3. Step 3.

   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

4. Step 4.

   Stir in well, on low speed if using a stand mixer: 1 ½ cups (200g) bread flour

5. Step 5.

   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

6. Step 6.

   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.

7. Step 7.

   Shape into a round loaf. If desired, sprinkle the shaped loaf with: (½ cup shredded extra sharp Cheddar [2 oz or 55g])

8. Step 8.

   Cover the dough lightly with oiled plastic wrap and let rise again until nearly doubled in bulk, 45 minutes to 1 hour.

9. Step 9.

   While the dough rises, preheat the oven to 375°F.

10. Step 10.

    If the loaf was not sprinkled with cheese, brush with: Melted butter

11. Step 11.

    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.