English Muffin Bread With Variations (microwave)

Total Time: 42 mins Preparation Time: 12 mins Cook Time: 30 mins

Ingredients

• 1/4 cup warm water (100-110 deg.f.)
• 1/4 ounce fleischmann's active dry yeast (1 envelope or 2 tsp.)
• 1 cup warm milk (100-110 deg. f.)
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/8 teaspoon baking soda
• 3 cups all-purpose flour
• cornmeal

Recipe

• 1 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.
• 2 grease well a 8 1/2 x 4 1/2 inches 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. (or just cover and let rise in a warm place until doubled - obviously this will take a bit longer).
• 3 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.
• 4 caution: recipe developed for 650 watt microwave oven. if yours is stronger, shorten the time. you can always add time, you cannot subtract it.
• 5 whole wheat: substitute 1 cup whole wheat flour for all-purpose flour. proceed as above.
• 6 cinnamon-date: add 1 teaspoons ground cinnamon along with baking soda; blend well. stir in 1/2 cup chopped or snipped pitted dates, along with flour. proceed as above.
• 7 orange-nut: add 1 tbsp grated orange peel along with baking soda; blend well. stir in 1/2 cup chopped toasted blanched almonds along with flour. proceed as above. (i actually like pecans better).