Cheese-E English Crumpet Bread
A savory loaf, perfect for grilled cheese sandwiches.
Yield: Two 9x5-inch loaves
- 1½ cups milk
- 1 cup water
- 2 TBSP sugar
- 4½ tsp Red Star Active Dry Yeast
- 5 cups bread flour
- 1 tsp salt
- 2 cups grated medium or old cheddar cheese
- ¼ cup melted butter or margarine
- ½ tsp baking soda
- 1 TBSP water
- This recipe is featured at Dinners, Dishes & Desserts.
- In a large pot over medium heat add the milk and water, heat just to lukewarm(110°-115°F). Remove from stove.
- Mix in sugar and stir in yeast. Whisk until no lumps remain. Then add 3 cups of bread flour and the salt. Beat until smooth. Add the last 2 cups of bread flour. Beat again. The dough should be sticky. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
- While dough is rising grate cheese, set aside. Melt margarine or butter and set aside. In a small bowl dissolve soda in warm water, set aside.
- Stir down dough after it has risen. Add the cheese, soda and melted butter or margarine. Blend well so cheese is evenly distributed. Divide dough between two oiled 9x5x 2-inch loaf pans.
- Let rise uncovered until indentation remains after lightly touching. If you cover the bread the dough will stick to the towel.
- Bake in a preheated oven at 400°F for 25 to 30 minutes. Remove from pans and cool on wire racks.
- **You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.