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.

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