This Cheddar Scallion English Muffin Bread combines the classic nooks and crannies of English muffins with a savory twist. Infused with sharp cheddar cheese and fresh scallions, this bread is perfect for breakfast, brunch, or a snack. It’s easy to make and requires no kneading, offering a quick bread that has all the flavors and textures you love in an English muffin. Enjoy it toasted with a bit of butter or use it as the base for a delicious breakfast sandwich. With its crispy crust and soft, flavorful interior, this loaf is bound to become a household favorite.
Ingredients:
- For the Pan:
- Vegetable shortening or non-stick cooking spray for greasing
- 3 tablespoons (30g) coarse yellow cornmeal, divided
- For the Dough:
- 2 1/4 teaspoons instant yeast
- 1/3 cup (75g) warm water (110–115°F / 43–46°C)
- 1 tablespoon granulated sugar, divided
- 3 cups (384g) all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon fresh cracked black pepper
- 1/4 teaspoon baking soda
- 1/2 cup chopped scallions (whites and greens)
- 1 cup grated sharp cheddar cheese
- 1 cup (225g) thick buttermilk, at room temperature
- 2 tablespoons plus 1 teaspoon (32g) vegetable oil
Instructions:
- Prepare the Pan:
- Grease a 9×5-inch loaf pan with vegetable shortening or non-stick spray.
- Sprinkle 1 tablespoon of coarse yellow cornmeal into the pan, tilting to coat the bottom and sides evenly. Set aside.
- Activate the Yeast:
- In a small bowl, combine the warm water (110–115°F / 43–46°C), 1/2 tablespoon of the sugar, and instant yeast.
- Stir and let it sit for about 5 minutes until it becomes foamy, which indicates the yeast is active.
- Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the all-purpose flour, kosher salt, cracked black pepper, baking soda, and the remaining 1/2 tablespoon of sugar.
- Incorporate the Wet Ingredients:
- Add the chopped scallions and grated cheddar cheese to the flour mixture, stirring to combine.
- In a separate bowl, whisk together the buttermilk, vegetable oil, and the yeast mixture.
- Pour the wet ingredients into the flour mixture and stir until a thick dough forms.
- The dough will be sticky but should come together easily.
- Prepare the Dough:
- Transfer the dough to the prepared loaf pan, smoothing it out evenly.
- Sprinkle the remaining 2 tablespoons of coarse cornmeal on top of the dough.
- Rise and Bake:
- Cover the pan loosely with a clean kitchen towel and let the dough rise in a warm, draft-free spot for about 45 minutes, or until it has risen to about 1/2 inch above the rim of the pan.
- While the dough is rising, preheat your oven to 375°F (190°C).
- Once the dough has risen, bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the internal temperature of the bread reaches 200°F (93°C).
- Cool and Serve:
- Remove the bread from the oven and allow it to cool in the pan for about 10 minutes.
- Turn the bread out onto a wire rack to cool completely before slicing.
- Serve slices toasted with butter or use the bread to make sandwiches.
Conclusion:
This Cheddar Scallion English Muffin Bread offers the best of both worlds: the chewy, textured goodness of an English muffin and the sharp, savory flavor of cheddar and scallions. Whether toasted or enjoyed straight from the loaf, this bread is a delicious accompaniment to any meal. With its rich flavor and satisfying texture, it’s perfect for breakfast, brunch, or any time you need a comforting bite.
Cheddar Scallion English Muffin Bread: A Savory Twist on a Breakfast Classic
A savory English muffin bread made with sharpcheddar, scallions, and buttermilk. Perfectly crispy on the outside, soft andflavorful on the inside.
Ingredients
For the Pan:
- Vegetable shortening or non-stick cooking spray for greasing
- 3 tablespoons 30g coarse yellow cornmeal, divided
For the Dough:
- 2 1/4 teaspoons instant yeast
- 1/3 cup 75g warm water (110–115°F / 43–46°C)
- 1 tablespoon granulated sugar divided
- 3 cups 384g all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon fresh cracked black pepper
- 1/4 teaspoon baking soda
- 1/2 cup chopped scallions whites and greens
- 1 cup grated sharp cheddar cheese
- 1 cup 225g thick buttermilk, at room temperature
- 2 tablespoons plus 1 teaspoon 32g vegetable oil
Instructions
Prepare the Pan:
- Grease a 9×5-inch loaf pan with vegetable shortening or non-stick spray.
- Sprinkle 1 tablespoon of coarse yellow cornmeal into the pan, tilting to coat the bottom and sides evenly. Set aside.
Activate the Yeast:
- In a small bowl, combine the warm water (110–115°F / 43–46°C), 1/2 tablespoon of the sugar, and instant yeast.
- Stir and let it sit for about 5 minutes until it becomes foamy, which indicates the yeast is active.
Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the all-purpose flour, kosher salt, cracked black pepper, baking soda, and the remaining 1/2 tablespoon of sugar.
Incorporate the Wet Ingredients:
- Add the chopped scallions and grated cheddar cheese to the flour mixture, stirring to combine.
- In a separate bowl, whisk together the buttermilk, vegetable oil, and the yeast mixture.
- Pour the wet ingredients into the flour mixture and stir until a thick dough forms.
- The dough will be sticky but should come together easily.
Prepare the Dough:
- Transfer the dough to the prepared loaf pan, smoothing it out evenly.
- Sprinkle the remaining 2 tablespoons of coarse cornmeal on top of the dough.
Rise and Bake:
- Cover the pan loosely with a clean kitchen towel and let the dough rise in a warm, draft-free spot for about 45 minutes, or until it has risen to about 1/2 inch above the rim of the pan.
- While the dough is rising, preheat your oven to 375°F (190°C).
- Once the dough has risen, bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the internal temperature of the bread reaches 200°F (93°C).
Cool and Serve:
- Remove the bread from the oven and allow it to cool in the pan for about 10 minutes.
- Turn the bread out onto a wire rack to cool completely before slicing.
- Serve slices toasted with butter or use the bread to make sandwiches.