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Debbie Sharp Loeb, teacher by training but full-time mom to a disabled son, craftsperson, bead artist, great cook, creative homemaker & terrific spotter of cool new products for everything under the sun, presents Hodgepodge: recipes, household hints, stories about children, friends & relatives, cool stuff, music, & much more.

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Friday, July 02, 2010

Microwave English Muffin Bread #2


2 pkg Fleisechmans's active dry yeast
5 cups unsifted flour
1 Tablespoon sugar
2 teaspoons salt
2 cups milk
1/4 teaspoon baking soda
1/2 cup water
Some cornmeal to sprinkle on top.
Directions for microwave

Combine 3 cups flour, yeast, sugar, salt and baking soda.
Heat liquids until very warm 120 to 130 degrees.
Microwave 6 minutes on level 5.
Add to dry mixture.
Beat well.
Stir in rest of flour...2 make a stiff batter.
Spoon into two 8 1/2 x4 1/2 inch pans that have been
greased and sprinkled with cornmeal.

Sprinkle tops with cornmeal.
Cover and let rise in warm place for 45 minutes.
Microwave each loaf on high power for 6 minutes 30 seconds.

The surface of loaf will be pale and flat.
Allow to rest 5 minutes before removing from pans.
To serve: Slice, toast, butter and add favorite toppings.
Makes: 16 slices per loaf

Recipe submitted by Sigrid S. after reading Barbara's

June 30, 2010 eMo - JUST TOO HOT TO BAKE



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