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If you are a regular around these parts, then you know that I love to make fresh bread. I have taken a break over the summer, but now that fall is in the air I am ready to get back at it. Well, fall was in the air last week. This week the highs are in the upper 90’s. Yesterday was the first day of school here (I now have a 3rd grader!). Sending the kids to school with a high of 95 degrees seemed a little strange, a day at the pool seemed more fitting.
Have you ever had an English Crumpet before? It is similar to an English Muffin. It has all the nooks and crannies that fill with the melty butter you spread on it. I have seen English Muffin bread many times before, but I had never seen an English Crumpet bread. I was excited to give it a try, and the addition of cheese was just good idea. Afterwards my husband said maybe adding some chopped jalapenos would make it even better!
Crumpet bread came together very quickly. There is no kneading involved at all. You just mix the flour together with the liquid, and put in a bowl to let it rise. If you have any hesitations with yeast, this is a great one to start with! The leftover Crumpet bread was perfect toasted with butter for breakfast the next morning. I think it would also be great for a twist on your sandwich at lunch time.
Cheesy English Crumpet Bread
Ingredients
- 1 1/2 cups milk
- 1 cup water
- 2 Tablespoons sugar
- 4 1/2 teaspoons (2 packets) Active Dry Yeast
- 5 cups bread flour
- 1 teaspoon salt
- 2 cups cheddar cheese, grated
- 1/4 cup butter, melted
- 1/2 teaspoon baking soda
- 1 Tablespoon warm water
Instructions
- Heat milk and water in a large saucepan, over medium heat until it is 110-115º F. Remove from heat.1 1/2 cups milk, 1 cup water
- Mix in sugar and yeast, whisk until no lumps. Add 3 cups of bread flour and salt. Mix until smooth. Add the remaining 2 cups of flour, mix until it forms a ball of dough. The dough will be sticky. Place in a well oiled bowl, and turn to coat. Cover and let rise for about an hour, or until the dough has doubled in size.2 Tablespoons sugar, 4 1/2 teaspoons (2 packets) Active Dry Yeast, 5 cups bread flour, 1 teaspoon salt
- While the dough is rising, dissolve the baking soda in 1 Tablespoon of warm water.1/2 teaspoon baking soda, 1 Tablespoon warm water
- Once the dough has doubled in size, punch the dough down. Add the grated cheese, melted butter, and the baking soda mixture. Mix until the cheese is evenly distributed.2 cups cheddar cheese, 1/4 cup butter
- Divide the dough into 2 9×5 inch loaf pans, that have been sprayed with a non-stick spray.
- Let rise, uncovered, for about an hour. You will know it is ready to bake when an indentation with remain after lightly touching it.
- Preheat oven to 400º F. Bake for 25-30 minutes.
- Remove from oven, and let cool for 5-10 minutes. Remove bread from the pans, and place on a wire rack to cool completely before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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*Red Star Yeast is compensating me for use of my photos with this post.
Homemade bread is the best! And cheese filled? Sign me up!!
Looks like some great bread. 🙂
I absolutely LOVE crumpets! This looks like an amazing bread recipe and on my list to make. Erin – hope you are having a great weekend.
Curiously, my English husband doesn’t particularly care for crumpets, but I love them. I also have an irrational fear of kneading, so I think maybe this recipe was made for me. Can’t wait to try it.
Oh yum! I love a cheesy, easy bread 😉
Cheese in my bread…yes please! I do love cheesey bread and this one looks like a great recipe Erin.
I made this bread and it is delicious and super easy. It makes the most wonderful toast after the first day. If you taste it and don’t care for it, I highly recommend toasting it. The recipe is similar to King Arthur English Muffin Toasting Bread which I haven’t yet tried but since I love this bread so much I am going to try making the KAF version for a breakfast bread. This is wonderful with stews and even chili. Thank you so much for sharing the recipe.