Saturday, January 15, 2011

Cheddar,English muffin bread recipe

  This morning after enjoying my cup of coffee it was time to get busy putting the beans in the crock-pot for dinner.  And of course that meant some homemade bread was in order too!
  So after a little debate the Cheddar,English Muffin, green onion bread won out.  This is a favorite around here, it always disappears at a rather quick rate!  This bread is very easy to make and goes great with a variety of soups, and beans too!
3 Tbsp. cornmeal
6 cups all-purpose flour
1/2 cup chopped green onion
1 pkt active dry yeast
2 tsp salt
1 tsp sugar
1/2 tsp red pepper flakes (optional)
1/4 tsp baking soda
2 cups milk
1/2 cup water
6 oz extra-sharp cheddar cheese,shredded; (1 1/2 cups)
  Lightly coat two loaf pans with nonstick spray.  Dust each with 1 1/2 Tbsp cornmeal.
Mix 3 cups flour, green onion, yeast, salt, sugar, red pepper flakes and baking soda in a large bowl.  Heat milk and water until warm (105-115) degrees.  Stir into flour mixture, then stir in remaining 3 cups flour and 1 1/4 cups cheese.  Lightly mix together.
  Divide dough evenly between your two loaf pans.  This is a little hard as the dough is very sticky ( see 2nd pic)  Lightly coat a piece of wax paper with nonstick spray and then invert over the loaf pans. 
  Let rise in a warm draft-free place 45 minutes or until doubled in size.
Heat oven to 400 degrees F.  Bake loaves 20-25 minutes or until golden.  Sprinkle with remaining cheese and bake another 5 minutes longer.
  Cool on wire rack in pans for 5 minutes before removing from pans to finish cooling.  (I can never wait until it is all the way cool, so it gets sliced and buttered while still very warm)  Yum!
Store at room temperature for 3 days or in freezer for up to 2 months.


  1. Ridiculous yum, goes well toasted, sliced, or with soup or beans!

  2. Love the step-by-step pictures : )

  3. MMM, MMM good! buttered hot from the oven :)


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