CATEGORIES
Breakfast

Microwave English Muffin Bread

Prep:
0 m
Cook:
0 m
Ready in:
0 m
Yum
Breakfast: Microwave English Muffin Bread
Save
Print it
Share
Pin
INGREDIENTS
Servings: 1
yellow cornmeal
warm water (110 degrees F/45 degrees C)
active dry yeast
lukewarm milk
white sugar
salt
baking soda
whole wheat flour
all-purpose flour
DIRECTIONS
  1. Lightly grease a microwave-safe 9x5 inch loaf pan; sprinkle pan with cornmeal.
  2. 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.
  3. 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.
  4. 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.
Review
Subscribe and get
a FREE selection
of tested quick and easy recipes
delivered to your email!
Related recipes