Microwave English Muffin Bread recipe

1 servings

1 tablespoon yellow cornmeal

1/4 cup warm water (110 degrees F/45 degrees C)

1 (.25 ounce) package active dry yeast

1 cup lukewarm milk

2 teaspoons white sugar

1 teaspoon salt

1/8 teaspoon baking soda

1 cup whole wheat flour

2 cups all-purpose flour

Lightly grease a microwave-safe 9x5 inch loaf pan; sprinkle pan with cornmeal.

In a large bowl, dissolve yeast in water.

Add milk, sugar, salt, soda and whole wheat flour; beat well.

Beat in all-purpose flour, 1/2 cup at a time, until a soft dough is formed.

Turn dough out onto a lightly floured surface, and knead for about 5 minutes, or until smooth.

Form into a loaf, and place into the prepared pan.

Place in microwave oven uncovered, at 50 percent power, for 1 minute.

Let rest for 10 minutes.

Repeat 1 or 2 times until loaf has doubled in size.

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

Let stand for 5 minutes in pan.

Remove and cool on a rack.