Try this microwaved bread recipe for delicate English muffin bread that's baked in your microwave!
Ingredients
- yellow cornmeal: 1 Tbsp
- warm water (110 degrees F/45 degrees C): 0.25 cup
- active dry yeast: 1 pack (.25 ounce pack)
- lukewarm milk: 1 cup
- white sugar: 2 tsp
- salt: 1 tsp
- baking soda: 0.125 tsp
- whole wheat flour: 1 cup
- all-purpose flour: 2 cups
Metric Conversion
Stages of cooking
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Lightly grease a 9x5-inch microwave-safe loaf pan and sprinkle with cornmeal.
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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.
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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.
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Cook, uncovered, in a 650-watt microwave oven set at 50% power for 1 minute. Let rest for 10 minutes.
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Repeat Step 4 one or two times, until loaf has doubled in size.
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Microwave on high until top of loaf is no longer moist, 4 to 6 minutes.
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Remove from the microwave and let stand in the pan for 5 minutes. Remove to a wire rack to finish cooling.
