Cheese Muffin Bread

This recipe from Simon and Alison Holsts book Everyday Easy Bread Machine Recipes.

Bake this as a rich cheese loaf, top with grated cheese and cook like muffins in pans, or make novel pull-apart Monkey breads if you feel like something different.

Makes 1 large loaf, 12 muffin buns, or 2 x 18cm Monkey bread rings:

3 tsp Surebake yeast
¾ cup warm water
2 large eggs
2 Tbsp lecithin granules or butter
2 tsp sugar
1 tsp salt
2 Tbsp non-fat milk powder
3 cups (420g) high-grade flour
¾ cup grated tasty cheese
½ tsp chilli powder (optional)
melted butter
grated Parmesan or tasty cheese

Bread Machine Instructions

1     Carefully measure the first eight ingredients into a 750g capacity bread machine in the order specified by the manufacturer.

2     Set to the NORMAL/WHITE bread cycle, MEDIUM crust and START (or use the dough cycle and shape and bake using the instructions given below).

To Shape and Bake

3     To make muffin buns: divide the dough into 12 pieces and roll into balls. Put into sprayed medium-size muffin pans and leave to rise in a warm draught-free place for 1 hour or until doubled in volume. Dampen tops with milk and sprinkle with grated tasty cheese. Bake at 220°C for 10–12 minutes until tops, sides and bottom are golden brown.

4     To make Monkey bread: divide the dough into four, then eight, then 16, then 32 equal-size pieces. Roll each ball in a little melted butter, then in grated Parmesan or tasty cheese. Line the bottom of two 20cm ring pans with baking paper and oil the sides. Put 16 of the cheesy balls evenly in each pan. Cover with cling film and leave to rise in a warm draught-free place for about 1 hour or until almost double in volume. Bake at 220°C for 15–20 minutes or until golden brown. Serve warm.


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