Cheddar-Scallion English Muffin Bread
- 3 tbsp. cornmeal
- 6 c. all-purpose flour
- ½ c. finely chopped scallions
- 2 package active dry yeast
- 2 tsp. salt
- 1 tsp. sugar
- ½ tsp. ground red pepper (optional)
- ¼ tsp. baking soda
- 2 c. milk
- ½ c. water
- 6 oz. extra-sharp Cheddar cheese
- Nonstick spray
Lightly coat two 8 1/2 x 4 1/2 x 2 1/4-in. loaf pans with nonstick spray. Dust each with 1 1/2 Tbsp cornmeal.
2Mix 3 cups flour, the scallions, yeast, salt, sugar, red pepper and baking soda in a large bowl.
3Heat milk and water until warm (105°F to 115°F). Stir into flour mixture, then stir in remaining 3 cups flour and 1 1/4 cups cheese.
4Divide dough evenly between pans (dough is very sticky). Lightly coat dough with nonstick spray then spray 2 sheets wax paper and invert over pans. Let rise in a warm draft-free place 45 minutes or until doubled.
5Heat oven to 400°F. Bake loaves 20 to 25 minutes until golden. Sprinkle with remaining 1/4 cup cheese and bake 5 minutes longer. Cool in pans on a wire rack 5 minutes before removing from pans to cool completely. Wrap tightly. To give, attach a note saying, “Please toast.” Store: Room temperature 3 days; freezer 2 months.