Cheddar-Topped English Muffin Bread Recipe

5 1 2
Cheddar-Topped English Muffin Bread Recipe
Cheddar-Topped English Muffin Bread Recipe photo by Taste of Home
Publisher Photo

Cheddar-Topped English Muffin Bread Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 25 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 25 min.

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 8x4-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).
Originally published as Cheddar-Topped English Muffin Bread in Light & Tasty April/May 2002, p31

Nutritional Facts

1 slice: 112 calories, 0 fat (0 saturated fat), 2mg cholesterol, 235mg sodium, 22g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch.

  • 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
  1. Coat two 8x4-in. loaf pans with cooking spray; sprinkle with cornmeal and set aside.
  2. 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.
  3. 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).
Originally published as Cheddar-Topped English Muffin Bread in Light & Tasty April/May 2002, p31

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCheddar-Topped English Muffin Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
kkrausern User ID: 1146370 125529
Reviewed Feb. 4, 2012

"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"

Loading Image