Cheddar-Topped English Muffin Bread |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 24 |
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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 Ingredients:
2 tablespoons cornmeal |
5 cups king arthur unbleached 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:
1. Coat two 8-in. x 4-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).
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