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No Knead Cheesy English Crumpet Bread

A savory loaf, perfect for grilled cheese sandwiches.
No Knead Cheesy English Crumpet Bread
Yield 2 (9x5-inch) loaves


  • 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


  • 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.