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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
Print Recipe

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.