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Baking
Bread:
General
Directions
o Prepare the bread/muffins
for baking.
-Fill the loaf dish or muffin cups only half full to avoid spill over. Microwave-baked breads and muffins have
greater volume than those conventionally baked.
-To give breads or muffins a browner, more "baked" appearance, add spices such as cinnamon to the batter
or top with chopped nuts, toasted coconut or cinnamon and sugar.
® Be careful not to overbake.
-Always underestimate
baking times. Breads continue to bake during standing time. This role applies to
reheating, also.
-Breads are very porous and can become tough if overbaked.
-Microwave-baked breads appear more moist than those baked in a conventional oven.
® Breads and muffins are done when a toothpick inserted in the center comes out clean. Muffins appear barely
set and may have moist spots on top. These will disappear during standing time.
1/4 cup milk
1/2 cup water
1 cup chopped dried apricots
2 tablespoons grated orange peel
(one medium orange)
3/4 cup packed dark brown sugar
1 egg, slightly beaten
3 tablespoons
vegetable oil
11/2 cups flour
1 teaspoon baking powder _
1/4 teaspoon ground nutmeg or
mace
l/z teaspoon salt
3/4 cup chopped walnuts
Apricot
Walnut
Bread
1. Combine the milk, water, dried apricots and orange peel in a 2-
quart glass measuring cup. Cook uncovered 2 to 21/2 minutes at
Power Control HI or until the mixture begins to bubble around the
edge.
2. Add the brown sugar, egg and oil to the fruit mixture and blend
thoroughly. Combine the flour, baking powder, nutmeg and salt in a
mixing bowl; stir to blend. Add to the fruit mixture; stir only until the
dry ingredients are moistened. Stir in the nuts. Line the bottom of a
9x5x3-inch microwavable loaf dish with waxed paper.
Pour batter into dish.
3. Cook uncovered 7 to 9 minutes at Power Control 7; shield the
corners with foil halfway through the cooking. When done, the top
will appear moist and a wooden pick inserted near the center will
come out clean. Let stand covered with waxed paper on a flat surface
5 minutes. Remove from the dish and peel off the waxed paper. Cool
on rack.
Makes I loaf.
Banana
Bread
2 cups buttermilk
baking mix
1/2 cup packed dark brown sugar
3 tablespoons
flour
1/4 teaspoons
ground nutmeg or
mace
1/4 cup milk
1 egg, slightly beaten
_/3 cup mashed banana
2/3 cup chopped dates
2/3 cup chopped walnuts
I. Combine the baking mix, brown sugar, flour and nutmeg in a
mixing bowl. Stir to the blend. Combine the milk, egg and banana in
a mixing bowl and add to dry mixture; stir only until the dry
ingredients are moistened. Stir in the dates and nuts. Line the bottom
of a 9x5×3-inch microwavable loaf dish with waxed paper. Pour
batter into dish.
2. Cook 9 to 101/2 minutes at Power Control 7: shield comers with
foil halfway through cooking. When the bread is done, the top will
appear moist and a wooden pick inserted near the center will come
out clean. Let stand covered with waxed paper on a flat surface for 5
minutes. Remove from the dish and peel off the waxed paper. Cool
on
rack.
Makes I loaf.
44
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