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Cheddar-Topped English Muffin Bread Recipe

Cheddar-Topped English Muffin Bread Recipe photo by Taste of Home

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Slices of this firm bread have the great English muffin texture your family is sure to love. A sprinkling of shredded cheddar cheese give a pretty golden-brown color to the top of the loaves. —Anne Smithson of Cary, North Carolina

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Healthy

Diabetic Friendly

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Cheddar-Topped English Muffin Bread Recipe

Prep: 15 min. + rising Bake: 25 min.

Yield: 24 Servings

15 25 40

Ingredients

2 tablespoons cornmeal
5 cups all-purpose flour
2 packages (1/4 ounce each) quick-rise yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups warm fat-free milk (120° to 130°)
1/2 cup warm water (120° to 130°)
1/2 cup shredded reduced-fat cheddar cheese

Directions

Coat two 8-in. x 4-in. loaf pans with cooking spray; sprinkle with cornmeal and set aside.
In a large bowl, combine 3 cups flour, yeast, sugar, salt and baking soda. Add milk and water; beat until smooth. Stir in remaining flour (dough will be sticky). Transfer to prepared pans. Cover and let rise in a warm place for 30 minutes.
Sprinkle with cheese. Bake at 400° for 25-30 minutes or until golden brown. Remove from pans and cool on wire racks. Yield: 2 loaves (12 slices each).

Nutritional Analysis: One slice equals 112 calories, trace fat (trace saturated fat), 2 mg cholesterol, 235 mg sodium, 22 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch.

Originally published as Cheddar-Topped English Muffin Bread in Light & Tasty April/May 2002, p31

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Cheddar-Topped English Muffin Bread

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(1-1) of 1 reviews

Reviewed on Feb. 04, 2012 by kkrausern

quick and easy--lots of nooks and crannies toi catch butter and jam. this bread toasts up nicely and tasts great!! i generally forgo the cheese on top and make it plain. makes excellent frilled cheese sandwiches as well. my kids love it--they are used to homemade bread. karen