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English Muffin Bread for the Microwave Recipe


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     English Muffin Bread for the Microwave

Category   Breakfast - Brunch
Sub Category   None

5 c. all-purpose flour
2 pkgs. active, dry yeast
1 T. sugar
2 tsp. salt
2 1/2 c. milk
1/4 tsp. baking soda dissolved in 1 T. warm water

Combine 3 c. of flour, yeast, sugar and salt in lg. mixing bowl. Heat milk until warm (100-115 degrees) and add to flour mixture, beating by hand until quite smooth. Stir in remaining flour to make a stiff batter, adding a little more flour if needed. Cover bowl, place in warm spot and let batter rise until light and doubled, about 1 hr.
Stir down yeast batter and thoroughly blend in dissolved baking soda. Divide batter between 2 oiled loaf pans. Cover and let rise in warm place until doubled, about 45 mins.
Cook each loaf in microwave oven for 6-7 mins. or until no doughy spots remain. Cool 5 mins., then loosen edges. Cool completely.
Petite Pensee- This recipe was from James Beard's Beard on Bread. The bread will come from the microwave completely white, and quite frankly, pale and disgusting looking. But trust me, it is delicious when toasted.

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