English Muffin Bread with Variations Microwave
Transform your homemade bread game with this quick and easy *English Muffin Bread with Variations*, perfectly adapted for the microwave! This no-fuss recipe delivers all the classic nooks and crannies you love in English muffins but in a soft, sliceable loaf. Made with simple pantry staples like all-purpose flour, yeast, and milk, it’s ready in under an hour—no oven required! A cozy cornmeal base ensures an authentic texture, while the microwave keeps cooking time to just six minutes. Get creative with variations like Cheddar and Chive, Cinnamon Raisin, or Whole Wheat to suit your cravings. Toast it up for a golden, crispy finish, or enjoy it fresh as a delightful base for breakfast spreads or sandwiches. Perfect for busy mornings or beginners looking for bakery-quality results at home!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Salt
- 1.25 cups Milk
- 0.25 cups Water
- 2 tablespoons Butter
- 1 tablespoon Cornmeal
Instructions
In a large microwave-safe mixing bowl, combine 1.5 cups of the all-purpose flour, granulated sugar, active dry yeast, and salt.
In a microwave-safe measuring cup, heat the milk, water, and butter together until warm but not hot (about 120-130°F / 49-54°C). Stir to melt the butter completely.
Gradually pour the warm liquid mixture into the dry ingredients. Stir until well combined into a smooth, wet batter.
Add the remaining flour, half a cup at a time, and mix until a thick dough forms. The dough should be soft and slightly sticky.
Grease a large microwaveable loaf pan (or glass dish) and sprinkle the bottom and sides with cornmeal to prevent sticking.
Transfer the dough to the prepared pan, spreading it evenly. Cover the pan loosely with plastic wrap or a damp clean towel and let the dough rise in a warm place for 30 minutes or until doubled in size.
Microwave the risen dough on high power for 6 minutes total. Stop the microwave halfway through (at 3 minutes) to rotate the pan if necessary for even cooking.
Carefully remove the bread from the microwave and let it cool in the pan for 5 minutes before turning it out onto a wire rack to cool completely.
Slice and serve as is, or toast slices to bring out that classic English muffin texture and flavor.
Nutrition Facts
Calories |
1745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 2638 mg | 115% | |
| Total Carbohydrate | 302.1 g | 110% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 15.9 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 442 mg | 34% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1029 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
