A recipe for delicate English muffin bread that's baked in your microwave! You might also try adding about 1 teaspoon of cinnamon and 1/2 cup of raisins to a batch. (FOR A 650-WATT OVEN)

Larry

Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
12
Yield:
1 - 9x5 inch loaf
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

127 calories; protein 4.5g 9% DV; carbohydrates 25.6g 8% DV; fat 0.8g 1% DV; cholesterol 1.6mg 1% DV; sodium 216.5mg 9% DV. Full Nutrition
Advertisement

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/07/2004
This bread was SO easy to make and it turned out great. Never knew I could make such tasty bread in the microwave. Read More
(35)

Most helpful critical review

Rating: 3 stars
12/23/2008
The flavor of this loaf is pretty insipid even when toasted. The dough was also quite sticky and needed about an extra half cup of flour to be able to be handled easily while still remaining relatively soft. Generally the proportion of liquid to 3 cups of flour in a bread recipe is 1 cup not 1-1/4 cups. The taste is definitely dominated by whole wheat and as such it didn't taste to us remotely like English muffins. Flavor-wise it lacks salt but adding more might inhibit the dough's ability to rise so do so judiciously. The grain is too close and fine to resemble English muffins. None of the requisite "nooks and crannies" associated with them. The rising technique was definitely cool however. I'll remember it when I need to get my yeast breads to rise in a hurry. Since my microwave is pretty powerful I used 40% power for the rise stage and even so only had to give it the 1 minute/10 minute wait twice before it rose to 2" above the pan. Interesting premise but flavor is decidedly lackluster. Read More
(23)
34 Ratings
  • 5 star values: 21
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
02/07/2004
This bread was SO easy to make and it turned out great. Never knew I could make such tasty bread in the microwave. Read More
(35)
Rating: 5 stars
02/07/2004
I never thought you could even make bread in the microwave. These were really good. Tasted just like english muffins. Read More
(28)
Rating: 5 stars
02/07/2004
Excellent bread from a m/w oven. I used 1 tsp. of the yeast that is added with the dry ingredients. Thank you for posting this recipe. Read More
(25)
Advertisement
Rating: 5 stars
03/28/2008
My wife has made this recipe for years. It is always in our frige. It makes the BEST garlic bread french toast grilled sandwiches croutons or just toast and jelly/peanut butter. It's also great with ham/egg/mock Hollandaise - easy eggs benedict. Read More
(23)
Rating: 3 stars
12/23/2008
The flavor of this loaf is pretty insipid even when toasted. The dough was also quite sticky and needed about an extra half cup of flour to be able to be handled easily while still remaining relatively soft. Generally the proportion of liquid to 3 cups of flour in a bread recipe is 1 cup not 1-1/4 cups. The taste is definitely dominated by whole wheat and as such it didn't taste to us remotely like English muffins. Flavor-wise it lacks salt but adding more might inhibit the dough's ability to rise so do so judiciously. The grain is too close and fine to resemble English muffins. None of the requisite "nooks and crannies" associated with them. The rising technique was definitely cool however. I'll remember it when I need to get my yeast breads to rise in a hurry. Since my microwave is pretty powerful I used 40% power for the rise stage and even so only had to give it the 1 minute/10 minute wait twice before it rose to 2" above the pan. Interesting premise but flavor is decidedly lackluster. Read More
(23)
Rating: 5 stars
06/23/2003
I used these directions to make Amish White Bread (from this website) in the microwave. I dried out the bread overnight and made homemade Panko breadcrumbs. Thanks for the great instructions. Read More
(21)
Advertisement
Rating: 4 stars
02/07/2004
It tastes like bread. Really. Great quick snack for the kids and a good preschool project. Instant gratification. Read More
(20)
Rating: 4 stars
04/09/2007
made this with whole wheat pastry flour. Used wheat bran for the corn meal since I didn't have any. I don't know how much I would say this was like english muffins but it was definitely good and definitely easy. Read More
(18)
Rating: 5 stars
06/28/2006
Simple and tasty!!! It tasted a little like steamed buns (I've never had english muffins before so I can't compare to that). It was a little denser than normal bread though. First time I got compliments on a bread recipe! Thanks for posting! Read More
(16)
Advertisement