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1
n a medium skillet, fry the bacon over moderate heat till crisp. Drain on paper towels, crumble, and reserve the grease in the skillet.
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2
In a small bowl, combine the yeast and water and let proof for about 10 minutes.
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3
In a medium saucepan, combine the 3 tablespoons of flour, reserved bacon grease, sugar, and salt, gradually stir in the milk, and cook over moderate heat, stirring constantly, till thick and smooth, about 10 minutes. Remove the pan from the heat, add the chives, cheese, and pimentos, stir till the cheese melts, and let cool slightly.
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4
Add the yeast mixture to the cheese mixture, stir, and gradually add the 3 cups of flour, beating with an electric mixer till smooth and adding enough extra flour to make a firm dough. Turn the dough out onto a lightly floured surface and knead till smooth and elastic, about 8 minutes. Place in an oiled bowl, turn to coat the surface, cover with a towel or plastic wrap, and let rise in a warm area till doubled in bulk, about 1 hour.
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5
Punch the dough down, transfer to a 9 by 5 by 3-inch loaf pan, cover, and let rise again till doubled in bulk, about 1 hour. Meanwhile, preheat the oven to 350u00b0F.
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6
Brush the top of the loaf with melted butter and bake till the loaf sounds hollow when tapped, 35 to 40 minutes. Turn out onto a wire rack and let cool.
