Recipe: Toasted Muffin Bread, Banana-Date or Pumpkin Nut (microwave)

TOASTED MUFFIN BREAD

2 to 2 1/2 cups all-purpose flour, divided use
1/2 cup plus 1 1/2 tablespoons wheat germ, divided use
1/4 cup firmly packed dark brown sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 package Fleischmann's Quick-Rise Instant Yeast
1/2 cup water
2 tablespoons butter or margarine
1 egg, at room temperature
1/2 cup mashed ripe banana
1/2 cup chopped dates

*For 650 to 700 watt microwave ovens only.

In large bowl, mix 1 1/2 cups flour, 1/2 cup wheat germ, brown sugar, salt, cinnamon and undissolved yeast.

Combine water and butter in microwave-safe bowl; cook on HIGH (100% power) until liquids are hot to touch (125-130 degrees F). Butter does not need to melt.

Gradually stir hot liquids into dry ingredients. Mix in egg, banana, dates and enough flour to make a stiff batter.

Grease a microwave-safe 5 to 6-cup loaf pan or round casserole and coat with 1 tablespoon wheat germ. Turn batter into pan. Sprinkle top of batter with remaining wheat germ.

TO RISE:
Cook in microwave, uncovered, on LOW (30% power) 2 minutes, let stand 15 minutes. Repeat, if necessary until dough rises to top of pan.

TO BAKE:
Cook in microwave on HIGH (100% power) 4 1/2 to 5 minutes, or until top is no longer wet. Sides will still be moist. Remove from pan and cool on wire rack.

Slice and toast to serve.

VARIATIONS:

PUMPKIN NUT:
Follow above directions except: add 1/4 teaspoon allspice to dry ingredients, replace banana with canned pumpkin and stir 1/3 cup chopped walnuts into batter along with dates. Bake as directed.

Makes 1 Loaf
Source: Fleischmann's Yeast