Description
A recipe for delicate English muffin bread that’s baked in your microwave! You might also try adding about 1 teaspoon of cinnamon and 1/2 cup of raisins to a batch. (FOR A 650-WATT OVEN)
Ingredients
- 1 tablespoon yellow cornmeal
- ¼ cup warm water (110 degrees F/45 degrees C)
- 1 (.25 ounce) package active dry yeast
- 1 cup lukewarm milk
- 2 teaspoons white sugar
- 1 teaspoon salt
- ⅛ teaspoon baking soda
- 1 cup whole wheat flour
- 2 cups all-purpose flour
Instructions
- Lightly grease a 9×5-inch microwave-safe loaf pan and sprinkle with cornmeal.
- Pour water into a large bowl. Add yeast and stir to dissolve. Add milk
- sugar
- salt
- and baking soda
- then add whole wheat flour; beat until well combined. Beat in all-purpose flour
- 1/2 cup at a time
- until a soft dough forms.
- Turn dough out onto a lightly floured surface and knead until smooth
- about 5 minutes. Shape dough into a loaf and place into the prepared pan.
- Cook
- uncovered
- in a 650-watt microwave oven set at 50% power for 1 minute. Let rest for 10 minutes.
- Repeat Step 4 one or two times
- until loaf has doubled in size.
- Microwave on high until top of loaf is no longer moist
- 4 to 6 minutes.
- Remove from the microwave and let stand in the pan for 5 minutes. Remove to a wire rack to finish cooling.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 12