Quick & Easy: Master the Art of Microwave English Muffin Bread

1. Lightly grease a 9×5-inch microwave-safe loaf pan and sprinkle with cornmeal.

2. 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.

3. 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.

4. Cook, uncovered, in a 650-watt microwave oven set at 50% power for 1 minute. Let rest for 10 minutes.

5. Repeat Step 4 one or two times, until loaf has doubled in size.

6. Microwave on high until top of loaf is no longer moist, 4 to 6 minutes.

7. 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.