Ingredients for Microwave English Muffin Bread
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How to Make Microwave English Muffin Bread
- In a large bowl, combine 3 cups all-purpose flour, 2 1/4 teaspoons active dry yeast, 2 tablespoons granulated sugar, 1 teaspoon salt, and 1 teaspoon baking soda.
- In a separate bowl, heat 1 cup warm milk (105-115°F) and 1/2 cup warm water (105-115°F) until warm to the touch, but not boiling.
- Add the warm milk mixture to the dry ingredients and mix well with a wooden spoon or electric mixer until a shaggy dough forms.
- Gradually add 1 1/2 cups more all-purpose flour, mixing until a slightly sticky dough forms.
- Grease two 8-inch glass loaf pans and sprinkle each with 1 tablespoon of cornmeal.
- Divide the batter evenly between the two prepared loaf pans.
- Place the loaf pans in a large, oven-safe rectangular baking dish. Pour enough hot water into the baking dish to come about 1 inch up the sides of the loaf pans (this creates a humid environment for better rising).
- Place the baking dish with the loaf pans in a preheated oven at 170°F (77°C).
- Let the dough rise for 35-45 minutes, or until doubled in size and has risen to the top of the pans.
- Carefully remove the loaf pans from the baking dish and the oven. Place one loaf pan in the microwave and bake on high for 6 1/2 minutes.
- Remove from microwave and let cool for 5 minutes.
- Remove the bread from the pan and slice. Repeat steps 10-12 with the second loaf.
- Wrap the sliced bread in aluminum foil and store in the freezer for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
108 g
Sugar
28g
Fat
30g
Carbs
86g
