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.
- 1 1/2 cups milk
- 1 cup water
- 2 Tbls sugar
- 4 1/2 tsp (2 packets) Active Dry Yeast
- 5 cups bread flour
- 1 tsp salt
- 2 cups cheddar cheese , grated
- 1/4 cup butter , melted
- 1/2 tsp baking soda
- 1 Tbls water
Heat milk and water in a large saucepan, over medium heat until it is 110-115 degrees. Remove from heat.
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 is Ripe.
While the dough is rising, dissolve the baking soda in 1 Tbls of warm water.
Once the dough is ripe, punch the dough down. Add the grated cheese, melted butter, and the baking soda mixture. Mix until the cheese is evenly distributed.
Divide the dough into 2 9x5 inch loaf pans, that have been sprayed with a non-stick spray.
Let rise, uncovered, for about an hour. An indentation with remain after lightly touching it.
Preheat oven to 400 degrees. 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.
From Red Star Yeast
*Red Star Yeast is compensating me for use of my photos with this post.