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Bran Microwave English Muffin Bread

Adalbeorht's picture
Ingredients
  All purpose flour 4 Cup (64 tbs)
  100% bran 1 1⁄2 Cup (24 tbs)
  Rapid rise yeast 1 1⁄2 Ounce (Fleischmann's® - 2 packages)
  Brown sugar 2 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Milk 2 Cup (32 tbs)
  Water 1⁄2 Cup (8 tbs)
  Cornmeal 2 Tablespoon (adjust quantity as needed)
Directions

In large bowl, combine 3 cups flour, bran, undissolved yeast, sugar, salt and baking soda. Heat milk and water until very warm (125 to 130ºF). Stir liquid into dry ingredients. Mix in remaining flour to make smooth batter.

Grease two 8 1/2- × 4 1/2- × 2 1/2-inch microwave-safe loaf pans; sprinkle with cornmeal. Spoon batter into prepared pans; sprinkle tops with additional cornmeal. To rise: cook, uncovered, on MEDIUM (50% power) for 1 minute. Let rest 10 minutes. Repeat cooking and resting until batter doubles in size. To bake: cook one loaf at a time, on HIGH (100% power) for 5 minutes or until top is no longer moist. Let rest 5 minutes in pan. Remove from pan; cool on wire rack. Slice and toast to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Feel: 
Crispy
Method: 
Baked
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
10

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