Most yeast breads are best when baked conventionally. Microwave- prepared breads do not form a brown crust. Also, they often rise more during baking, which can cause a texture problem; texture may be uneven because gas pockets that formed during rising collapse. Therefore, using special recipes for the microwave is recommended. Here are two to try.

ENGLISH MUFFIN BREAD:

5 c. unsifted bread flour
1 tbsp. sugar
2 tsp. salt
2 pkgs. active dry yeast
1/2 c. water (105 to 115 degrees)
2 1/2 c. milk
1/4 tsp. baking 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 (110 degrees) 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.

For Conventional Oven: Follow directions to asterisk (). Then let dough rise in warm place (80 degrees) until it reaches top of pan (about 45 minutes). Bake in 350 degree oven for 40 to 50 minutes.