English Muffin Bread (Microwave Oven Recipe)
Makes 1 loaf.
1/4 cup warm water (100° to 110°F)
1 envelopes FLEISCHMANN’S Active Dry Yeast
1 cup warm milk (100° to 110°F)
2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon baking soda
3 cups all-purpose flour
Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in warm milk, sugar, salt, and baking soda. Gradually stir in enough flour to make soft dough.
Grease 8-1/2 x 4-1/2-inch microwave-safe loaf pan; sprinkle with cornmeal. Place batter in pan; sprinkle with additional cornmeal. To let rise, microwave*, uncovered, on MEDIUM (50% power) for 1 minute. Let rest 10 minutes. Repeat microwaving and resting 1 or 2 times, until doubled in size.
To bake, microwave on HIGH (100% power) for 4 to 6 minutes or until top is no longer moist. Let stand 5 minutes in pan. Remove from pan; let cool on wire rack. Slice and toast to serve.
*Tested in 650-watt microwave oven.
Whole Wheat English Muffin Bread: Replace 1 cup all-purpose flour with 1 cup whole wheat flour. Proceed with recipe as directed.
Cinnamon-Date English Muffin Bread: Add 1 teaspoon SPICE ISLANDS Ground Cinnamon along with baking soda; blend well. Stir in 1/2 cup imported chopped or snipped pitted dates, along with flour. Proceed with recipe as directed.
Orange-Nut English Muffin Bread: Add 1 tablespoon grated orange peel along with baking soda; blend well. Stir in 1/2 cup chopped toasted blanched almonds along with flour. Proceed with recipe as directed.
English Muffin Bread
Nutrition information per serving, using all-purpose flour (1/12 of recipe): calories 132; total fat 1g; saturated fat 0g; cholesterol 2mg; sodium 218mg; total carbohydrate 26g; dietary fiber 1g; protein 4g.
Whole Wheat English Muffin Bread variation
Nutrition information per serving, using whole wheat flour (1/12 of recipe): calories 128; total fat 1g; saturated fat 0g; cholesterol 2mg; sodium 218mg; total carbohydrate 26g; dietary fiber 2g; protein 5g.