Bran Microwave English Muffin Bread Recipe
Ingredients
| All purpose flour | 4 Cup (64 tbs) | |
| 100% bran | 1 1⁄2 Cup (24 tbs) | |
| Rapid rise yeast | 1 1⁄2 Ounce (Fleischmann's® - 2 packages) | |
| Brown sugar | 2 Tablespoon | |
| Salt | 1 1⁄2 Teaspoon | |
| Baking soda | 1⁄4 Teaspoon | |
| Milk | 2 Cup (32 tbs) | |
| Water | 1⁄2 Cup (8 tbs) | |
| Cornmeal | 2 Tablespoon (adjust quantity as needed) |
Nutrition Facts
Serving size
Calories 345 Calories from Fat 20
% Daily Value*
Total Fat 2 g3.5%
Saturated Fat 0.96 g4.8%
Trans Fat 0 g
Cholesterol 4.5 mg1.5%
Sodium 347.1 mg14.5%
Total Carbohydrates 75 g25.1%
Dietary Fiber 2.5 g9.8%
Sugars 5.5 g
Protein 8 g17%
Vitamin A 0.9% Vitamin C 0.02%
Calcium 6.2% Iron 17.5%
*Based on a 2000 Calorie diet
Directions
Grease two 8 1/2- × 4 1/2- × 2 1/2-inch microwave-safe loaf pans; sprinkle with cornmeal. Spoon batter into prepared pans; sprinkle tops with additional cornmeal. To rise: cook, uncovered, on MEDIUM (50% power) for 1 minute. Let rest 10 minutes. Repeat cooking and resting until batter doubles in size. To bake: cook one loaf at a time, on HIGH (100% power) for 5 minutes or until top is no longer moist. Let rest 5 minutes in pan. Remove from pan; cool on wire rack. Slice and toast to serve.
Chef
