MICROWAVE ENGLISH MUFFIN BREAD:
5 c. unsifted bread flour
1 tbsp. sugar
2 tsp. salt
2 pkgs. active dry yeast
1/2 c. water (± 40ºC)
2 1/2 c. milk
1/4 tsp. soda
1 tbsp. water
In a large mixing bowl, combine 3 cups of flour, sugar and salt. Dissolve yeast in lukewarm water. Heat milk until warm (44ºC) and combine with the yeast. Add to the flour mixture. Beat until smooth. Stir in remaining flour to make a stiff dough. Cover; let rise in a warm place until light and double in size, about one hour. Dissolve soda in 1 tablespoon of warm water. Stir down yeast batter; blend in soda mixture, mixing until well blended.
Divide the batter between two greased 8 x 4 inch glass loaf pans. Cover and let rise in warm place until double (about 45 minutes). Microwave a loaf, uncovered, 3 minutes, high power. Rotate 1/2 turn, microwave 3 minutes more, or until no doughy spots remain. Cool 5 minutes, loose edges and remove from pan. Cool completely. To serve, slice and toast until edges are brown.
NOTE: As the bread looked little rubbery I’ve put it for a few minutes in the convection oven on 180ºC, after I removed it from the loaf pan, to dry it little bit. It caused the crust to become nice and crisp.
Photo: Adam Cloete.
