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You can make bread in the microwave! You won't use quite the same ingredients that you'd use for conventional bread. Indeed, this recipe is similar to a sugarless cake. You can bake a microwave simple bread in five minutes, plus mixing time.
Ingredients
- 5 tablespoons all-purpose flour
- 2-3 tablespoons oil
- 1 teaspoon baking powder
- 2-3 tablespoons milk
- 2 tablespoons water
- 1 egg
- 1 teaspoon vanilla extract (optional)
Steps
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Combine the ingredients in a large mixing bowl. First, add five tablespoons of all-purpose bleached flour. You can also include other types of flour – almond flour, buckwheat flour, whole-wheat flour, etc. Mix these other flour types in with the all-purpose flour, if you like, but be aware that every type of flour has its own moisture content and baking properties. Changing the flour may alter the recipe. [1] X Research source
- Use chemically-treated "bleached" flour, if possible. Bleached flour contains less protein than unbleached flour, and it is better for quick breads. [2] X Research source
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Mix in a teaspoon each of baking powder and vanilla. The baking powder will make the bread "rise" by increasing its volume. Don't add too much, or else the dough may rise out of control! [3] X Research source The vanilla is optional: it won't impact the baking process and it can give the bread a pleasantly sweet taste.Advertisement -
Add one egg. Break an egg and stir it thoroughly into the mixture. The egg size does not matter, although a larger egg will make a somewhat moister bread. Be careful not to leave any eggshell shards in the dough.
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Add 2-3 tablespoons of milk. You can use any milk that you prefer: cow milk, almond milk, rice milk, coconut milk, hemp milk. A thicker milk will make for a slightly richer bread. The main function of the milk, however, is to moisten the dough so that the flour sticks together.
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Add 2 tablespoons of water. Again, this functions to moisten the dough so that the flour sticks. If you don't use water, your bread will be much too dry. Mix the water into the bowl with everything else.
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Add 2-3 tablespoons of oil. You can use olive oil, vegetable oil, canola oil, coconut oil – anything that you prefer to bake with. The main function of the oil is to thicken the dough and moisten the bread, so you may find that taste is the biggest difference between oils.
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Knead the dough. Use clean hands to mix the dough more thoroughly and stabilize the consistency. Massage the batter firmly, and try to mix the moisture evenly through. Knead the dough for 2-5 minutes, or until you can stretch it apart without it disintegrating.
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Shape the dough. Use clean hands to gently shape the dough into a ball or an ovular shape. This is the shape that the final loaf will take, so consider whether you need your bread to take any particular form. Score the top of the loaf with an X so that it doesn't crack while rising.
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Place the dough onto a microwave-safe dish. Most ceramic and glass containers are safe – but you should not microwave metal under any circumstances. Many microwave-safe containers are labeled as such. Make sure that the dish is shallow, with a flat bottom: you will need to get the bread out afterward. [4] X Research source
- Try using a large ceramic mug. This container is microwave-safe, ideally sized, and easy to remove without scalding yourself. This is best for single servings.
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Microwave for 5 minutes on a high heat. When you remove the bread, it should be ready to eat. If your microwave has a window, check in on the dough periodically to make sure that it isn't overcooked or rising out of control. If the dough starts to look dry, flaky, or shriveled, you might have heated all of the moisture out of it! Slice and serve your bread.
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Finished.Barbara Kafka, Legendary Chef
With the microwave, the process of breadmaking is speeded up considerably yet the full flavor and texture of the bread remain. You can have fresh bread on your table in about an hour from start to finish.
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Community Q&A
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Question5 tablespoons of flour with 6 tablespoons of total liquid, plus an egg? I got soupy mush.Community AnswerI also did, I had to add another 1/4 cup of flour to get it to the right consistency, and it cannot be microwaved for 5 minutes because it started to burn. I cooked mine for around 2 and 1/2 minutes.
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QuestionIt is very delicious?Community AnswerYes, it is. Obviously it is better baked, but this is also a good option.
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QuestionUsing self rising flour you say reduce the salt but your ingredient list does not mention salt?Community AnswerIt's a general rule for baking when swapping flour. It's not a large amount of salt, so you'll be fine. Just apply common sense.
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Tips
- Use a knife to test whether the bread is cooked through. If the blade comes out wet, the bread isn't finished and will need to microwave for longer.Thanks
- Try making a chocolate doughnut by slightly tweaking the recipe. Add 2 tablespoons (29.6 ml) of chocolate powder and one tablespoon of sugar, then shape the dough into a doughnut. Cook for the same amount of time.Thanks
Tips from our Readers
The advice in this section is based on the lived experiences of wikiHow readers like you. If you have a helpful tip you’d like to share on wikiHow, please submit it in the field below.
- Due to how microwaves cook, the outside won't brown and it won't look done after 5 minutes, but don't go past that based on appearance. If you cook more, it will get rock hard and inedible and still be white on the outside.
- This recipe is simple and straightforward! I actually made this and I ended up making for the whole family. I added a bit of coffee powder and the taste was great.
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Warnings
- Don't put in too much milk or water. This can make it hard for your dough to stay together. If you do add too much, balance it out with more flour.Thanks
- In the microwave, bread does not form a brown crust. Microwaved bread also rises more during baking, which can cause a texture problem: the texture may be uneven due to the collapse of gas pockets that form during rising.Thanks
- Be aware that yeast-based bread bakes best in an oven or bread-maker. Thus, most microwave bread recipes use chemical leavening like baking powder in lieu of actual yeast. [5] X Research sourceThanks
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References
- ↑ http://joythebaker.com/2014/05/baking-101-the-difference-between-baking-flours/
- ↑ http://whatscookingamerica.net/Bread/FlourTypes.htm
- ↑ http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm
- ↑ http://www.scdrecipe.com/recipes-bread/easy-microwave-bread/
- ↑ http://www.breadexperience.com/quick-breads/
About This Article
Article Summary
X
To make simple bread in the microwave, combine 5 tablespoons of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of vanilla extract, 1 large egg, 2 to 3 tablespoons of milk, 2 tablespoons of water, and 2 to 3 tablespoons of oil in a large bowl. Knead the dough for 2-5 minutes, and shape it into an oval, scoring the top with an “X” to prevent cracking. Place the dough in a microwave-safe dish, and microwave for 5 minutes on high heat. Let the bread cool before serving! For tips on the best microwave-safe dishes to use, read on!
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Reader Success Stories
- "Great apart from the small detail of flour quantity! We had to put 20 tablespoons not 5! Other than that the kids say it was really good and and I quite agree! Also we put it on a wire rack to cool and dry off! Its pretty filling so 20tablespoons was enough for 3 or 4 portions as quite dense. Nice to have homemade bread anyway and so easy! " ..." more
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"Great apart from the small detail of flour quantity! We had to put 20 tablespoons not 5! Other than that the kids say it was really good and and I quite agree! Also we put it on a wire rack to cool and dry off! Its pretty filling so 20tablespoons was enough for 3 or 4 portions as quite dense. Nice to have homemade bread anyway and so easy! "
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"I tested for making flat bread in the microwave and put dough (flour, salt, yeast, water) onto microwave dish (clean!). It worked. I thought I "invented the wheel" and was very proud about it! Then I found you. Nice to see we all share brainwaves!"
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"I ran out of bread, and earlier this week I ran out of yeast, too. Because of this wonderful recipe, I was still able to make my husband a lunch for tomorrow's workday. It tastes quite good, too, though not exactly the same as ordinary loaves."
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"I tried this and found there was far too much liquid to flour. I had to add a lot more flour but it tasted great. Just cooled at lunch, then made great garlic bread for tea."
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"I really needed a fast bread for a sandwich I was making, and I didn't have any bread. I looked it up and found this! It was super helpful and my niece loved it!"
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