Cheddar Scallion English Muffin Bread

joythebaker.com

arodenha

vegetable shortening or non stick cooking spray for the pan

3 tablespoons (30g) coarse yellow cornmeal, divided

2 ¼ teaspoons instant yeast

⅓ cup (75g) warm water (110 to 115 degrees F / 43 to 46 degrees C)

1 tablespoon granulated sugar, divided

3 cups (384g) all-purpose flour

1 ½ teaspoon kosher salt

¼ teaspoon fresh cracked black pepper

¼ teaspoon baking soda

½ 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

Directions at joythebaker.com

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