Microwave English Muffin Bread


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

1 (.25 ounce) package active dry  yeast 1cup lukewarm milk 2teaspoons 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 9×5 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.

Rain Arora

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