Showing posts with label pimento cheese. Show all posts
Showing posts with label pimento cheese. Show all posts

Friday, January 16, 2009

Maple Oatmeal Bread - Part Two

Continuing the recipe:
  1. Turn the bread out of the rising bowl and cut it into two pieces. A bench knife does a great job for this. You can make two round loaves or put the dough into two greased loaf pans (this is what I did).
  2. Allow the bread to rise for about 45 more minutes. Meanwhile preheat the oven to 375.


  • Bake at 375 for about 35 - 40 minutes.
The loaves turned out really pretty and smelled so good (wish I could convey that on a blog!)



I love this Hensperger cookbook. My copy is literally falling apart at the seams as you can see below, but I continue to use it over and over.



I made homemade pimento cheese and had a pimento cheese sandwich for supper on this delicious bread.



If you are interested, I use my mother's method to make pimento cheese -
  • You grate a lot of cheese (this was about 3/4 pound). I used my food processor with the grating wheel to grate the cheese. I use good cheese: Cabot sharp cheddar which was on sale this week at Whole Foods
  • I bought a jar of roasted peppers and chopped them into smaller pieces - you can see the jar in the back left of the picture.
  • I poured the cut pimentos and the juice from their jar into the cheese.
  • Then I grind pepper over the mix until it looks right (probably about 1/8 tsp).
  • I shake a little salt,
  • Worcestershire sauce - about 1/4 tsp, if that
  • a few drops of Tabasco,
  • a pinch of sugar and
  • just enough mayonnaise to make it spreadable....
And there it is - done and delicious.
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