Pimento Cheese Bread

All the flavors of pimento cheese in a tender roll.

Pimento Cheese Bread


9 servings



Prep Time


Bake Time

20 to 25 minutes

Rise Time

1 hour

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  • 2-1/2 to 3 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/4 cup water
  • 1/2 cup milk
  • 1/4 cup butter OR margarine
  • 1 egg
  • Filling:
  • 4 ounces cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • 1 jar ( ounces) diced pimentos, well drained
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ground mustard
  • 1/2 teaspoon garlic powder
  • 1 tablespoon hot sauce


  1. Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in a large mixer bowl. Combine water, milk and butter; heat until very warm (120° to 130°F). Add to bowl with egg and beat for 3 minutes. Gradually add enough remaining flour to form a soft dough. Knead dough on a lightly floured surface until smooth and elastic, 8 to 10 minutes. Cover dough and let rest 10 minutes.
  2. Beat together filling ingredients until well mixed, set aside. Roll dough into a 16 x 12-inch rectangle. Spread the filling evenly on the dough to within 1/2 inch of the long edges. Roll up tightly lengthwise, sealing edges. Cut roll diagonally into 9 equal pieces. Place 8 slices, cut side up and almost touching, in a circle in the middle of a greased baking sheet. Place one end piece in the center. Cover and let rise in a warm, draft-free place about 1 hour or until doubled.
  3. Bake in a preheated 375°F oven for 15 to 20 minutes, until golden brown. Remove ring from baking sheet and cool on a wire rack for 5 minutes before serving.

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