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)
- 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
Lightly grease a microwave-safe 9×5 inch loaf pan; sprinkle pan with cornmeal.
In a large bowl, dissolve yeast in water. Add milk, sugar, salt, soda and whole wheat flour; beat well. Beat in all-purpose flour, 1/2 cup at a time, until a soft dough is formed. Turn dough out onto a lightly floured surface, and knead for about 5 minutes, or until smooth. Form into a loaf, and place into the prepared pan.
Place in microwave oven uncovered, at 50 percent power, for 1 minute. Let rest for 10 minutes. Repeat 1 or 2 times until loaf has doubled in size.
Microwave on high for 4 to 6 minutes, until top is no longer moist. Let stand for 5 minutes in pan. Remove and cool on a rack.
Prep time: 10 mins / Cooking time: 40 mins / Total time: 50 mins
Serving: 12 / Yield: 1 – 9×5 inch loaf