CHEDDAR-SCALLION ENGLISH MUFFIN BREAD
3 T. cornmeal
6 c. flour
Â½ c. finely chopped scallions
2 pkgs. yeast
2 t. salt
1 t. sugar
Â½ t. ground red pepper (optional)
Â¼ t. baking soda
2 c. milk
Â½ c. water
6 oz. extra sharp Cheddar shredded (1 Â½ c.)
Coat 2 loaf pans with spray. Dust each pan with 1 Â½ T. cornmeal. Mix 3 c. flour, scallions, yeast, salt, sugar, pepper and soda in large bowl. Heat milk and water to 105* - 115* F. Stir into flour mixture; then stir in remaining 3 c. flour and 1 Â¼ c. cheese. Divide between pans (dough will be sticky). Lightly spray dough and spray 2 sheets waxed paper and invert over pans. Let rise 45 minutes. Heat oven to 400* F. Bake 20 to 25 minutes until golden. Sprinkle with remaining cheese and bake 5 minutes longer. Cool in pans 5 minutes before removing to cool completely. Keeps at room temp for 3 days; freezes for 2 months.
VARIATION: HERB-PARMESAN: Omit scallions. Substitute 1 t. black pepper for ground red pepper. Stir in 1 t. rosemary and 1 t. thyme. Substitute 1 c. Parmesan for cheddar, reserving 2 T. to sprinkle on top.