Food recipes
Microwave English Muffin Loaf
Microwave English Muffin Loaf Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated salt, table leavening agents, baking soda leavening agents, yeast, baker's, active dry milk, fluid, 1% fat, wit...
Microwave English Muffin Loaf
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking soda
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
cornmeal, degermed, unenriched, yellow
Directions:
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 1/2 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.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking soda
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
cornmeal, degermed, unenriched, yellow
Directions:
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 1/2 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.