Instructions: *DIRECTIONS*

Combine first 6 ingredients in a medium saucepan; gradually stir in milk.

Cook over medium heat, stirring constantly, until mixture is thickened and smooth. Remove from heat; add cheese and pimiento, stirring until cheese melts. Cool mixture to lukewarm (105 to 115 degrees).

Dissolve yeast in warm water; add to cooled cheese mixture. Gradually add 3 cups flour, beating at medium speed of an electric mixer until dough is smooth. Stir in enough remaining flour to form a stiff dough.

Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 to 10 minutes). Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour, or until doubled in bulk.

Punch dough down, and shape into a loaf. Place in a greased 9x5x3-inch loafpan. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.

Brush top with 1 tablespoon melted butter. Bake at 350 degrees for 35 to 40 minutes or until loaf sounds hollow when tapped. Remove loaf from pan, and cool on a wire rack.

Yields 1 loaf.

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