When I was in my early teens I sent away
to the Fleischmann's Yeast Company for a small cookbook ,or, really just a flyer I suppose ,with bread recipes. Since that time my sister and I have been making this English Mufin Loaf periodically for all these years. My sister says it would not be Christmas without it. (Did I just say the "C' word...even before Hallowe'en???) We think it is delicious toasted for breakfast.
It is one of those recipes where you can get the flavour of an English Muffin without all the fuss of rolling dough and shaping dough...and kneading dough... just incorporate all the ingredients and throw it the your bread pans to rise and then bake. You even have the luxury of a second loaf to freeze for another time!
My sister and I live on opposite sides of the country, but I always think of her when I bake these loaves.
Makes 2 loaves
**Cheddar Cheese English Muffin Loaf**
1 T sugar
1/2 cup warm water (110 degrees F)
2 envelopes Fast Rising Active Dry Yeast
2 cups milk
2 tsp salt
6 cups all-purpose flour
1/4 tsp baking soda
1-1/2 cups grated Cheddar cheese
Dissolve sugar in warm water. Add yeast an let stand 10 minutes then stir well.
Combine milk and salt in saucepan. Heat over low heat until lukewarm only. Add milk mixture to dissolved yeast.
Add 3 cups flour combined with baking soda and grated cheese. Mix until smooth. Stir in enough of the remaining 3 cups of flour to make a stiff batter. Divide batter in half and press into two 8-1/2 x 4-1/2-inch loaf pans, that have been greased and sprinkled with cornmeal.
Sprinkle tops with cornmeal and cover.
Let rise in a warm place 45 minutes or until centre of loaf is about 1-1/2-inches above edge of pan.
Bake at 400F for 25 minutes.
Remove from pans and cool.
To serve, slice and toast. Spread with butter.