Try this microwaved bread recipe for delicate English muffin bread that’s baked in your microwave!
Prep Time::20 mins
Cook Time::10 mins
Additional Time::25 mins
Total Time::55 mins
Servings::10
Yield::1 9×5-inch loaf
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
Directions
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.
Tips
This recipe was developed for a 650-watt microwave. Cook times will vary for different models.
You might also try adding about 1 teaspoon of cinnamon and 1/2 cup of raisins to a batch.