1 tablespoonyellow cornmeal
1 teaspoonsalt
Directions
- 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.
I just now baked a loaf of this bread in my microwave. I mixed the dough in the dough setting in my bread maker. Took it out about 1/2 way thru and formed round loaf and placed in glass pie plate. Used 3 of the one min. 50% power steps and then full power for 6 min. It is a little spongey, pale, and a little tough, but, then so are english muffins. I would bake this again next time I'm in a hurry. Would make great toast!!
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