Lunch: Cheddar-Scallion English Muffin Bread

Ingredients

3 tbsp. cornmeal
6 c. all-purpose flour
1/2 c. finely chopped scallions
2 package active dry yeast
2 tsp. salt
1 tsp. sugar
1/2 tsp. ground red pepper (optional)
1/4 tsp. baking soda
2 c. milk
1/2 c. water
6 oz. extra-sharp Cheddar cheese
Nonstick spray

Instructions

Lightly coat two 8 1/2 x 4 1/2 x 2 1/4-in. loaf pans with nonstick spray. Dust each with 1 1/2 Tbsp cornmeal.
Mix 3 cups flour, the scallions, yeast, salt, sugar, red pepper and baking soda in a large bowl.
Heat milk and water until warm (105 °F to 115 °F). Stir into flour mixture, then stir in remaining 3 cups flour and 1 1/4 cups cheese.
Divide dough evenly between pans (dough is very sticky). Lightly coat dough with nonstick spray then spray 2 sheets wax paper and invert over pans. Let rise in a warm draft-free place 45 minutes or until doubled.
Heat oven to 400 °F. Bake loaves 20 to 25 minutes until golden. Sprinkle with remaining 1/4 cup cheese and bake 5 minutes longer. Cool in pans on a wire rack 5 minutes before removing from pans to cool completely. Wrap tightly. To give, attach a note saying, "Please toast." Store: Room temperature 3 days; freezer 2 months.
Herb-Parmesan Variation: Omit scallions. Substitute 1 tsp coarsely ground black pepper for the red pepper. Stir 1 Tbsp each minced fresh or 1 tsp each dried rosemary and thyme into dry mixture. Substitute 1 cup grated Parmesan cheese for the Cheddar, reserving 2 Tbsp to sprinkle on top. If using fresh rosemary, reserve a few small sprigs to insert decoratively in tops of loaves before baking.

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