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Cheddar Pull-Apart Bread

As a retired chef, I know how homemade bread rounds out a meal. These crusty savory loaves have a wonderful cheese, onion and celery seed topping that makes them memorable.

32 ServingsPrep: 30 min. + rising Bake: 30 min. + cooling

Ingredients

2 packages (1/4 ounce each) active dry yeast
1 tablespoon sugar
1 cup warm water (110° to 115°)
2 tablespoons ground mustard
1 teaspoon salt
1-1/2 cups warm milk (110° to 115°)
6 to 6-1/2 cups all-purpose flour
TOPPING:
3/4 cup warm water (110° to 115°)
1/2 cup dried minced onion
1 cup (4 ounces) shredded cheddar cheese
2 teaspoons celery seed
1 egg, beaten

Directions

In a large bowl, dissolve yeast and sugar in water; let stand for 10
minutes. Add mustard and salt; beat until smooth. Add milk and
enough flour to form a soft dough. Turn onto a floured surface;
knead until smooth and elastic, about 6-8 minutes. Place in a
greased bowl, turning once to grease top. Cover and let rise in a
warm place until doubled, about 45 minutes.
Punch dough down and divide into fourths. Divide each portion into
eight balls; place eight balls each in two greased 9-in. x 5-in.
loaf pans.

2 of 2

Cheddar Pull-Apart Bread (continued)

Directions (continued)

For topping, combine water and onion; let stand for 5 minutes. Add
cheese and celery seed. Sprinkle half over dough in pans. Top with
remaining dough balls and topping. Cover and let rise in a warm
place until doubled, about 1 hour.
Brush tops with egg. Bake at 375° for 30-35 minutes or until
golden brown. Cool in pans for 10 minutes; remove from pan to wire
rack to cool completely. Yield: 2 loaves.

Nutrition Facts: 1 serving (1 slice) equals 116 calories, 2 g fat (1 g saturated fat), 12 mg cholesterol, 104 mg sodium, 20 g carbohydrate, 1 g fiber, 4 g protein.