I found this recipe in a magazine ad years ago, then I lost it. About 4
years ago I found the recipe again in a book written by a woman in Ottawa.
It is baked in the microwave which keeps it pale in color and soft. Just
slice and toast.
* Exported from MasterCook *
English Muffin Bread
Recipe By : Meals Microwave Style-Betty Shields
Serving Size : 1 Preparation Time :0:00
Categories : Meals Microwave Style Breads, Yeast
Microwave
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup warm water
1 tablespoon yeast
2 teaspoons sugar
1 1/2 cups 1% low-fat milk
1 1/2 teaspoons salt
1/4 teaspoon baking soda
4 cups 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.
Carol- from the beautiful Ottawa Valley