Bacon and Cheddar English Muffin Bread
Your favorite English muffin bread, with crumbled bacon and cheddar cheese throughout.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
- Cornmeal for pan
- 2 1/2 C bread flour
- 2 1/4 tsp rapid rise yeast
- 1/2 Tbsp granulated sugar
- 1 tsp salt
- 1/2 tsp baking soda
- 1/4 C bacon crumbles roughly 3-4 slices
- 3/4 C Monterey Jack cheese or a cheddar cheese blend
- 1 1/4 C milk heated to 120 degrees
Cook, drain and chop bacon. Set aside.
Lightly grease an 8x4 inch loaf pan. Sprinkle with cornmeal, shake to coat well. Discard extra cornmeal.
In a large bowl or stand mixer, combine dry ingredients including bacon and cheese. Heat milk to 120°F. With mixer running on low, slowly add milk. Turn mixer up to medium speed, continuing to mix until dough pulls away from the sides of the bowl. Add additional flour a spoonful at a time as needed.
Lightly grease your hands or a rubber spatula. Transfer dough to prepared loaf pan, spread out dough into all corners. Sprinkle with cornmeal, cover with plastic and allow to rise in a warm location for 1 hour or doubled in size.
Preheat oven to 375°F. Bake for 30 minutes on the middle rack.
Cool bread in pan for 5-10 minutes before turning out on to wire rack or cutting board.
Serve toasted with butter, jam or as a the base for a breakfast egg sandwich.
Store remaining bread in an airtight container for up to several days.
Recipe yields 1: 8-inch loaf, serving roughly 8.
An original recipe from Baked by Rachel