Microwave English Muffin Bread
    1. Spray 2 microwave-safe loaf pans with non-fat cooking spray; sprinkle with cornmeal.
    2. Combine 4 cups flour, sugar, salt, baking soda and yeast in large bowl. 

    3. Combine water and milk, heating until very warm, but not boiling. Add to dry mixture and beat well. Add remaining flour.
    4. Divide dough in two, putting each half in loaf pan. Sprinkle with cornmeal. Cover and microwave on 50% power for one minute. Let dough rest 15 minutes. Repeat heating and resting.
    5. Microwave on high for 6 ½ minutes. Allow to cool; slice; serve toasted.

From Flavors of Fiesta by University of Illinois Extension

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