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Cheddar-Topped English Muffin Bread

 Cheddar-Topped English Muffin Bread
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
24 ServingsPrep: 15 min. + rising Bake: 25 min.


  • 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


  • 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 Facts: One slice equals 112 calories,

2 of 2

Cheddar-Topped English Muffin Bread (continued)

Nutritional Facts: 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.