CHEDDAR PULL-APART BREAD

Cheddar Pull-Apart Bread image

As a retired chef, I know how homemade bread rounds out a meal. These crusty savory loaves have a wonderful cheese, onion and celery seed topping that makes them memorable.

Provided by Taste of Home

Time 1h

Yield 2 loaves.

Number Of Ingredients 13

Previous Next

Ingredients

2 packages (1/4 ounce each) active dry yeast
1 tablespoon sugar
1 cup warm water (110° to 115°)
2 tablespoons ground mustard
1 teaspoon salt
1-1/2 cups warm whole milk (110° to 115°)
6 to 6-1/2 cups all-purpose flour
TOPPING:
3/4 cup warm water (110° to 115°)
1/2 cup dried minced onion
1 cup shredded cheddar cheese
2 teaspoons celery seed
1 large egg, beaten

Steps:

In a large bowl, dissolve yeast and sugar in water; let stand for 10 minutes. Add mustard and salt; beat until smooth. Add milk and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down and divide into fourths. Divide each portion into eight balls; place eight balls each in two greased 9x5-in. loaf pans. , For topping, combine water and onion; let stand for 5 minutes. Add cheese and celery seed. Sprinkle half over dough in pans. Top with remaining dough balls and topping. Cover and let rise in a warm place until doubled, about 1 hour. , Brush tops with egg. Bake at 375° for 30-35 minutes or until golden brown. Cool in pans for 10 minutes; remove from pan to wire rack to cool completely.

Nutrition Facts : Calories 116 calories, Fat 2g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 104mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.