No Knead Cheesy English Crumpet Bread
A savory loaf, perfect for grilled cheese sandwiches.
Yield 2 (9x5-inch) loaves
Ingredients
- 1 1/2 cups milk
- 1 cup water
- 2 tablespoons granulated sugar
- 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
- 5 cups bread flour
- 1 teaspoon table salt
- 2 cups grated medium or Cheddar cheese
- 1/4 cup melted butter or margarine
- 1/2 teaspoon baking soda
- 1 tablespoons water
Instructions
- 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 yeast. Whisk until no lumps remain. Add 3 cups of bread flour and salt. Beat until smooth using a wooden spoon or dough whisk. Add the last 2 cups of bread flour. Beat again until combined. The dough should be sticky. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
- While dough is rising grate cheese, set aside. Melt margarine or butter and set aside. In a small bowl dissolve baking soda in water, set aside.
- Prepare pans: grease two 9x5-inch bread pans.
- Stir down dough after it has risen. Stir in cheese, baking soda mixture and melted butter or margarine. Blend well so cheese is evenly distributed. Divide dough between prepared pans.
- Cover with plastic wrap that has been sprayed with cooking oil to prevent sticking. Let rise until indentation remains after lightly touching.
- Preheat oven to 400°F.
- Bake for 25 to 30 minutes. Remove from pans and cool on wire racks.
Notes
Photo by Dinners, Dishes & Desserts.
