English Muffin Bread

Title:
English Muffin Bread

Yield:
1 Servings

Categories:
Meals
micro,
Bread,
Yeast,
Microwave




Ingredients:





   1/3 c  Warm water


     1 tb Yeast


     2 ts Sugar


 1 1/2 c  1% low-fat milk


 1 1/2 ts Salt


   1/4 ts Baking soda


     4 c  Flour


          Corn meal






 Combine water with yeast and sugar. Stir until dissolved. Warm milk to


 lukewarm and add to yeast mixture. Add salt. Place 2 cups four and baking


 soda in a large bowl Add yeast mixture and mix well. Add remaining flour


 and mix well to make a thick dough. Lightly spray a 12 cup microwaveable


 tube pan. Sprinkle liberally with cornmeal. Spoon batter into mold being


 careful not to disturb the cornmeal. Cover and let rise in a warm place


 until about 1 inch below top of dish. Leave covered. Elvate on a microwave


 rack and cook on Medium-Low(50%) for 7 1/2 mins or just until top appears


 dry. Let stand 10 mins. and then turn out onto a rack. To serve slice into


 thin slices and toast.


 


 NOTES : I usually use 1/2 wholewheat flour, and iI usually use a large


 glass bread pan.


 Recipe by: Meals Microwave Style-Betty Shields


 


 Posted to Digest bread-bakers.v097.n012 by Bob and Carol Floyd


 
on Feb 11, 1997.