Microwave English Muffin Bread
Soft, flavorful microwave English muffin bread with a hint of sweetness and a crusty top, perfect for quick breakfast or snack, suitable for bread lovers and busy mornings.
Ingredients
Instructions
- Mix together flour, yeast, sugar, salt, and baking soda.
- Add milk plus water and mix well with a mixer.
- Add additional flour and beat until smooth.
- Divide the dough into 2 greased pans sprinkled with cornmeal and sprinkle the top with cornmeal.
- Set the pans in the oven with a pan of warm water and let rise for about 40 to 45 minutes.
- Bake each loaf in the microwave for 6 1/2 minutes.
- Let the bread rest for 5 minutes before removing from the pans.
- Optional: add fruit, nuts, or herbs to customize the bread.
Tips & Substitutions
For best results, ensure that your milk is warm but not hot when mixing in the yeast. If you don't have cornmeal, you can substitute with flour or semolina for greasing the pans. Feel free to add herbs like rosemary or thyme for a savory twist, or mix in nuts for added texture, similar to what you might find in American recipes.
Serving Suggestions
This English muffin bread pairs beautifully with butter and jam for breakfast or can be toasted for sandwiches at lunch. Serve it alongside soups or salads for a delightful meal. Consider enjoying it with a warm bowl of Colonial Pumpkin Pie for dessert, creating a comforting autumn-inspired feast.
Storage & Reheating
Store any leftover English muffin bread in an airtight container at room temperature for up to two days. For longer storage, consider freezing slices wrapped in plastic wrap and then placed in a freezer bag. To reheat, simply toast slices or microwave them for 10-15 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Microwave English Muffin Bread contains roughly 384 calories, with 11g protein, 92g carbohydrates, and 2g fat. It is an excellent source of vitamin C (145% of the Daily Value), dietary fiber (64% of the Daily Value), and protein (22% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but you may need to adjust the liquid slightly since whole wheat absorbs more moisture. Start by adding a bit more milk if the dough feels too dry.
How do I know when the bread has risen enough?
The dough should roughly double in size and feel light and airy. A good test is to gently poke the dough with your finger; if the indentation remains, it’s ready to bake.
Is it possible to make this recipe without a microwave?
Yes, you can bake the bread in a conventional oven at 350°F (175°C) for about 25-30 minutes. Check for a golden-brown crust and ensure the bread sounds hollow when tapped on the bottom.
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).