RECIPE # 4576 POINSETTIA CHEESE BREAD Monday Dec 20, 2010 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4576 POINSETTIA CHEESE BREAD Monday Dec 20, 2010

Posted:

 

Theda Rose of Lebanon / 1st Place Wilson County Fair / Fleischmann's Yeast "Bake for the Cure" Contest

 

Dough:

 

 

2 packages Fleischmann's Active Dry Yeast

1/2 cup warm water (105 to 115 degrees)

1/2 cup milk, scalded

1/4 cup sugar

2 teaspoons salt

1/2 cup shortening

2 eggs, lightly beaten

4-1/2 to 5 cups all-purpose flour

1 cup chopped red fajita bell peppers, cooked in microwave 2 minutes*

Pimiento Cheese Filling:

1 (8 ounce) cream cheese, softened

2 cups shredded sharp cheddar cheese

2 (4 ounce) jars pimientos, drained

2 teaspoons Worcestershire sauce

1 teaspoon dry mustard

1/8 teaspoon garlic powder

1 teaspoon hot sauce, or more if desired

Dissolve yeast in measuring cup with warm water; set aside. Combine hot milk, sugar, salt and shortening in large mixing bowl. Cool to lukewarm. Add eggs; blend well. Add 2 cups flour and blend into milk and egg mixture. Stir in dissolved yeast. Add peppers or pimientos. Add enough of remaining flour to make a soft dough. Turn dough out onto lightly floured board or pastry cloth. Cover with bowl and let rest for 10 minutes. Knead dough until smooth and elastic, 8 to 10 minutes. Place dough in large greased bowl; turn once to grease top. Cover and let rise in warm draft-free area until doubled in bulk, about 1 hour and 30 minutes.

While dough is rising, combine filling ingredients and mix until well blended. Refrigerate until ready to spread on dough.

Punch dough down; let rest for 10 minutes. Divide dough in half. On lightly floured board or pastry cloth, roll out one half into a 16x12-inch rectangle. Brush with 2 tablespoons butter to within one inch of edges. Spread half of pimiento cheese mixture over dough. Roll up jelly-roll style, beginning with a long side; press to seal edges. Place roll seam-side down. With a sharp knife, snip off ends; cut roll diagonally in nine 1/2-inch pieces. Reserve the ends for the center of each poinsettia. Place slices, cut side down, on greased baking sheet. Arrange in a circle, pointed ends out, each slice overlapping slightly. Put one end piece in center. Repeat procedure with remaining dough. Cover and let rise in warm draft-free area until doubled in bulk, about 45 minutes. Preheat oven to 375 degrees. Bake for 18 to 20 minutes or until the bread is golden brown. Remove from baking sheets; place on wire racks. Yield: 2 poinsettia cheese breads.

*Can also use 1 (7 ounce) jar diced pimientos, rinsed & drained

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