MICROWAVE ENGLISH MUFFIN BREAD

Nog iets wat ek al lank soek en toe gister probeer het. 'n Mikrogolf brood. Definitief nie iets wat ons boerbrood fynproewers se goedkeuring sal wegdra nie, maar beslis 'n alternatief vir winkelbrood vir iemand wat net 'n mikrogolf het en ook graag 'n tuisgebakte brood wil geniet. Ek het die brood na ek dit uit die bak gehaal het, vir 'n paar minuter in die waaier oond gesit om bietjie uit te droog. Dit het die kors nogal lekker krakerig gemaak.

5 c. unsifted bread flour 1 tbsp. sugar 2 tsp. salt 2 pkgs. active dry yeast 1/2 c. water (± 40ºC) 2 1/2 c. milk 1/4 tsp. soda 1 tbsp. water

In a large mixing bowl, combine 3 cups of flour, sugar and salt. Dissolve yeast in lukewarm water. Heat milk until warm (44ºC) and combine with the yeast. Add to the flour mixture. Beat until smooth. Stir in remaining flour to make a stiff dough. Cover; let rise in a warm place until light and double in size, about one hour. Dissolve soda in 1 tablespoon of warm water. Stir down yeast batter; blend in soda mixture, mixing until well blended. Divide the batter between two greased 8 x 4 inch glass loaf pans. Cover and let rise in warm place until double (about 45 minutes). Microwave a loaf, uncovered, 3 minutes, high power. Rotate 1/2 turn, microwave 3 minutes more, or until no doughy spots remain. Cool 5 minutes, loose edges and remove from pan. Cool completely. To serve, slice and toast until edges are brown. NOTE: As the bread looked little rubbery I’ve put it for a few minutes in the convection oven on 180ºC, after I removed it from the loaf pan, to dry it little bit. It caused the crust to become nice and crisp. Source: Cooks Photo: Adam Cloete.

#muffin #bread