Cheddar Topped English Muffin Bread Recipes

CHEDDAR ENGLISH MUFFINS

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast and salt. Add water and oil; beat on medium speed for 2 minutes. Add egg and vinegar; beat on high for 2 minutes. Stir in cheese and enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until dough is smooth and no longer sticky, about 2 minutes., Roll dough to about 1/2-in. thickness. Cut with a 3-in. round cutter. Roll scraps if desired. Coat baking sheets with cooking spray and sprinkle with 2 tablespoons cornmeal. Place muffins on pans; sprinkle with remaining cornmeal. Cover and let rise until doubled, about 1 hour., Heat an ungreased griddle or electric skillet to 325°. Cook muffins for 20-25 minutes or until golden brown, turning every 5 minutes. Remove to wire racks to cool. Split with a fork and toast if desired.

CHEDDAR CHEESE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 large muffin cups.
• Mix flour, sugar, baking powder, salt, and baking soda together in a large mixing bowl; stir Cheddar cheese into the flour mixture. Pour yogurt, eggs, and butter over the flour mixture; stir until the dry ingredients are just moistened. Spoon the batter into the prepared muffin cups.
• Bake in the preheated oven until the tops just start to lightly brown, 18 to 20 minutes.

CHEDDAR-TOPPED ENGLISH MUFFIN BREAD

Steps:

• 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.

CHEDDAR ENGLISH MUFFINS

Steps:

• In mixing bowl combine 2 cups flour,sugar, yeast and salt.
• Add water and beat medium speed 2 minutes.
• Add egg and vinegar.
• Beat on high for 2 minutes.
• Stir in chesse and enough remaining flour to form a stiff dough.
• Turn onto floured surface kneading until dough is smooth and not sticky, about 2 minutes.
• Roll to half inch thickness
• Cut with 3 inch round cutter.
• Grease baking sheet and sprinkle with 2 Tbsp cornmeal.
• Place muffins on sheet and cover with remaining cornmeal.
• Cover and let rise til double, about 1 hour.
• Heat ungreased griddle or electric skillet to 325°F
• Cook muffins 20-25 minutes, turning every 5 minutes.
• Remove to cool
• Split and toast if desired.