60 Minute Microwave English Muffin Loaf Food

MICROWAVE ENGLISH MUFFIN BREAD

Steps:

• Lightly grease a microwave-safe 9x5 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.

MICROWAVE ENGLISH MUFFIN BREAD

Steps:

• Combine 3 cups flour, yeast, sugar, salt and soda in large bowl.
• Heat milk and water until warm but do not boil.
• Add to flour mixture and mix well.
• Stir in rest of flour.
• Grease 2 glass, 8-inch loaf pans, sprinkle each with cornmeal.
• Divide batter into two equal parts and carefully place in pans.
• Place pans in large rectangle with water.
• Place in oven one warm (200°F).
• Let rise 35-45 minutes or until dough rises to top of pan.
• Place in microwave (one loaf pan at a time) and bake on High for 6 1/2 minutes.
• Remove and cool 5 minutes.
• Remove from pan and slice.
• Wrap in foil and store in freezer.

60 MINUTE MICROWAVE ENGLISH MUFFIN LOAF

Steps:

• Set aside 1 cup flour. In large bowl, combine remaining flour, sugar, salt, soda and yeast. Heat liquids until very warm (125-130F). Add to dry mixture; beat well. Stir in reserved flour to make stiff batter. Spoon into two 8 1/2 x 4 1/2 or 9 x 5"-inch loaf dishes that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover; microwave on MEDIUM (50%) power 1 minute. Let rest 10 minutes. Repeat cooking and resting, allowing dough to double in size. To bake, microwave each loaf separately on HIGH (100%) power for 6 minutes., 30 seconds. Surface of loaf will be flat and pale in color. Allow to rest in dishes 5 minutes; remove and cool. To serve slice and toast.
• Regular Oven Directions: Prepare dough as above, using up to 1 cup extra flour to make a very still batter. Spoon into loaf pans or dishes. Cover; let rise in warm place 30 minutes. Bake at 400 for 25 minutes. Remove from pans immediately and cool.
• To Use Fleischmann's Regular Active Dry Yeast: Prepare dough as above, using 3 cups flour in first mixing step. Stir in remaining flour to make desired batter. For microwave rising, repeat cooking and resting 3 times; for regular oven, let rise 45 minutes. Bake as directed above.

MICROWAVE ENGLISH MUFFIN LOAF

Steps:

• Set aside 1 cup flour.
• In a large plastic pitcher or glass bowl, combine remaining flour, sugar, salt, soda and yeast.
• Measure water and milk together in glass measure, and heat in microwave until warm, approximately 110 - 120 degrees F.
• Add liquids to flour in bowl. Beat well. Stir in reserved flour to make a stiff batter.
• Prepare a glass loaf pan: grease generously and sprinkle with cornmeal. Spoon batter into the pan, sprinkle top with cornmeal. Cover with waxed paper.
• Cook in the microwave 1 minute at 50% power, then rest 10 minutes.
• Repeat twice more.
• Bake in microwave 6 ½ minutes at 100% power. Rest 5 minutes in pan.
• Remove from pan to rack, cool completely.
• Slice and toast, and serve with butter and jam.

ENGLISH MUFFIN LOAF (BREAD MACHINE)

Steps:

• Measure ingredients into baking pan in the order recommended by the manufacturer.
• Insert pan into the oven chamber.
• Select Basic Cycle.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack; let cool to room temperature before slicing.

ENGLISH MUFFIN LOAF

Steps:

• Measure and combine 3°C flour, yeast,sugar, salt, and soda.
• Heat milk and water to 120 to 130 degrees.
• Add to dry mixture, beat well.
• Stir in enough of the additional flour to make a very stiff batter.
• Grease 2 loaf pans and sprinkle with corn meal.
• Spoon batter into loaf pans sprinkle tops with a little remaining corn meal.
• Cover and let raise in a warm place for 45 minutes.
• Bake at 400 degrees for 25 minutes.
• Remove from pans immediately and cool store in plastic container or bags for freshness.

60-MINUTE MINI BREADS

Steps:

• In a large bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat the water, milk and butter to 120°-130°. Add to dry ingredients. Beat on medium speed for 2 minutes. Add 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Divide in half. Roll each portion into an 8-in. x 5-in. rectangle. , Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Place, seam side down, in two greased 5-in. x 3-in. x 2-in. loaf pans. Fill a 13-in. x 9-in. baking pan with 1 in. of hot water. Set loaf pans in water. , Cover and let rise for 15 minutes. Remove loaf pans from the water bath. Bake at 400° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.