Recipe: Whole Wheat English Muffin Bread (microwave)

WHOLE WHEAT ENGLISH MUFFIN BREAD

2 cups all-purpose flour, divided use
1 cup whole wheat flour
1 package Fleischmann's Rapid Rise Yeast
2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon baking soda
1 cup milk
1/4 cup water
Cornmeal (for the pan)

In large bowl, combine 1 cup all-purpose flour, whole wheat flour, undissolved yeast, sugar, salt and baking soda.

Heat milk and water until very warm (125 to 130 degrees F); stir into dry ingredients. Mix in remaining all-purpose flour to make soft dough.

Grease 8 1/2x4 1/2-inch microwave-safe loaf pan; sprinkle with cornmeal. Place dough in prepared pan; sprinkle top with additional cornmeal.

TO RISE:
Cook in microwave, uncovered, on MEDIUM (50% power) for 1 minute. Let rest 10 minutes. Repeat cooking and resting 1 to 2 times, until dough doubles in size.

TO BAKE:
Cook in microwave on HIGH (100% power) for 4 to 6 minutes or until top is no longer moist. (Crust will be pale.) Let rest 5 minutes in pan. Remove from pan; cool on wire rack. Slice and toast to serve.

Makes 1 Loaf
Source: Fleischmann's Yeast