English Muffin Bread(Microwave)
Soft, quick microwave English muffin bread with a slightly chewy texture and mild flavor, perfect for breakfast or snacks, suitable for busy mornings or beginner bakers.
Ingredients
Instructions
- Combine 1 1/2 cups of flour, yeast, sugar, salt, and baking soda in a mixing bowl.
- Heat the milk and water on High in the microwave for 1 1/2 minutes, turning every 30 seconds.
- Add the heated liquids to the dry mixture and stir thoroughly.
- Add the remaining flour and stir until well combined.
- Spoon the batter into a greased and cornmeal-dusted 8 1/2 x 4 1/2-inch bread pan.
- Cover with Saran Wrap and let rise for 45 minutes.
- Microwave on High for about 2-3 minutes until the bread is cooked through.
- Allow to cool slightly before slicing and serving.
Tips & Substitutions
For best results, use bread flour instead of all-purpose flour for a chewier texture. If you don't have instant yeast, you can substitute with active dry yeast, but it may require proofing in warm water before adding. To enhance flavor, consider adding herbs or spices to the dough. This recipe is a great base for variations; try adding cheese or sun-dried tomatoes for a twist.
Serving Suggestions
This English Muffin Bread is perfect for breakfast, toasted with butter and jam, or as a base for eggs Benedict. It pairs beautifully with Cherry Refrigerator Dessert for a delightful brunch. For lunch, serve it alongside a hearty soup or salad. You can also enjoy it as a snack with cream cheese or your favorite spreads.
Storage & Reheating
Once cooled, wrap the English Muffin Bread tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in an airtight container, where it can last for up to 3 months. To reheat, toast slices directly from the freezer to enjoy a warm, fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of English Muffin Bread(Microwave) contains roughly 294 calories, with 9g protein, 62g carbohydrates, and 2g fat. It is an excellent source of vitamin C (30% of the Daily Value) and dietary fiber (24% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 847mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk in this recipe?
Yes, you can substitute any type of milk, including almond or soy milk, for a dairy-free version. Just be sure to heat it gently to avoid curdling, similar to how you would with regular milk. The flavor may vary slightly, but it will still work well in the recipe.
What if my bread doesn't rise properly?
If your bread doesn't rise, it could be due to inactive yeast. Ensure your yeast is fresh and hasn't expired. Additionally, the environment needs to be warm and draft-free for optimal rising. If needed, try placing the covered dough in a warm oven or near a heating element.
Can I make this recipe without a microwave?
Yes, you can bake this bread in a conventional oven instead. Preheat your oven to 350°F (175°C) and bake the bread for about 30-35 minutes, or until golden brown and a toothpick inserted comes out clean. The microwave method is quicker, but baking provides a classic crusty finish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).