Microwave English Muffin Bread
Microwave English Muffin Bread delivers a tender, fine-crumb loaf with the signature nooks and crannies you love for toasting. A quick yeast rise and brief microwave bake create a light interior and crisp edges once toasted; try adding cinnamon and raisins for a cozy twist. Ideal for breakfast or brunch, it shines under butter, jam, or a drizzle of honey.
- Prep20 mins
- Cook10 mins
- Serves10
- DifficultyEasy
- 1
Lightly grease a 9x5-inch microwave-safe loaf pan and dust it with cornmeal.
- 2
Pour water into a large bowl. Add yeast and stir to dissolve. Add milk, sugar, salt, and baking soda, then add whole wheat flour; beat until well combined. Beat in all-purpose flour, 1/2 cup at a time, until a soft dough forms.
- 3
Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Shape the dough into a loaf and place it in the prepared pan.
- 4
Cook, uncovered, in a 650-watt microwave set to 50% power for 1 minute. Let it rest for 10 minutes.
- 5
Repeat Step 4 one or two more times, until the loaf has doubled in size.
- 6
Microwave on high until the top of the loaf is no longer moist, 4 to 6 minutes.
- 7
Remove from the microwave and let stand in the pan for 5 minutes. Transfer to a wire rack to finish cooling.
- Calories 165.85 kcal Moderate
- Protein 6.41 g Moderate
- Carbs 33.79 g Moderate
- Total Fat 0.46 g Low Source
- Saturated Fat 0.06 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.73 mg Low Source
- Sodium 18.33 mg Low Source
- Fiber 3.29 g Moderate
- Sugar 2.38 g Low Source
- Added Sugar 0.25 g Low Source
- Calcium 37.77 mg Low Source
- Iron 1.75 mg Low Source
- Potassium 112.39 mg Low Source
- Vitamin A 16.13 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.27 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Corn 🌽