Cheddar Pull-Apart Bread

Name: Cheddar Pull-Apart Bread
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; 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

12 ingredients

4 steps

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
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

Directions

1

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.
2

Punch dough down and divide into fourths. Divide each portion into eight balls; place eight balls each in two greased 9x5-in. loaf pans.
3

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.
4

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.