English Muffin Loaf
A quick and easy bread cooked in the microwave. Great for toast and breakfast dishes like eggs benedict.From Christine Bartholomew via Fleischmann's Yeast
Ingredients
- 5 cups (625 g) all-purpose flour* divided
- 2 teaspoons quick rise yeast or 3 tsp active dry yeast
- 1 Tablespoon sugar
- 2 teaspoons salt
- ¼ teaspoon baking soda
- 2 cups milk
- ½ cup water
- cornmeal
Instructions
- Grease two loaf pans and sprinkle with cornmeal. Set aside.
- Mix flour, yeast, sugar, salt, and baking soda together.
- Combine milk and water and heat to 120-130°F. Add liquids to dry ingredients, and beat well with an electric mixer.
- Add 2 cups flour to stiffen batter.
- Pour batter into the two prepared loaf pans and sprinkle the tops with additional cornmeal. Cover and let rise 30-45 min.
- Microwave one at a time for 6 min 30 sec. Remove from microwave and let set for 5 minutes before removing loaf from pan. Let cool completely.**Bread will never have a browned crust.
Notes
*Optional: substitute 1 cup (125 g) all-purpose flour for 1 cup (130 g) whole wheat flour.