From James Beard ‘s Beard on Bread
English Muffin Bread for Microwave Oven
This recipe was developed for use in a microwave oven. It will not brown during baking, but it makes wonderful toast with excellent flavor, and you don’t need a brown loaf to make toast, really. This is as close to original English muffins as you can possibly get, and I find it highly satisfactory. You are going to be amused watching this bread rise in the microwave oven.
[Makes 2 loaves]
5 cups all-purpose flour, approximately
2 packages active dry yeast
1 tablespoon granulated sugar
2 teaspoons salt
2½ cups milk
¼ teaspoon baking soda dissolved in 1 tablespoon warm water
In a large mixing bowl combine 3 cups of the flour, the yeast, sugar, and salt. Heat the milk in a saucepan until warm (100° to 115°) and add to the flour mixture, beating by hand or in a mixer until quite smooth. Stir in enough of the remaining flour to make a stiff batter, adding a little more flour if needed. Cover the bowl, place in a warm place, and let the batter rise until light and doubled in bulk, about 1 hour.
Stir down the yeast batter and thoroughly blend in the dissolved soda. Divide the batter between two oiled 8½ × 4½ × 2½-inch tins or 1½ quart soufflé dishes. Cover and let rise in a warm place until doubled in bulk, about 45 minutes. Cook each loaf, uncovered, in the microwave oven for 6 minutes and 30 seconds, or until no doughy spots remain. Cool for 5 minutes, then loosen the edges and remove from the pan. Cool completely. To serve, slice and toast.
