Marcia wrote and asked for a repost of this recipe as the copy in the bbd
last week was pretty garbled. Here it is for everyone.
Reggie
* Exported from MasterCook *
Easy Microwave Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Microwave
Bread Mailing List Hand Made
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 C. bread flour -- *NOTE
1 1/2 Tsp. salt -- (+/- to taste)
1 T. Gluten Flour, 100%
1 C. warm water
2 Tsp. molasses
2 Tsp. honey
1 Tsp. oil
1/4 C. warm water
1 1/2 Tsp. yeast
1/4 Tsp. honey
In Glass Measuring Cup Mix Together:
1 1/2 Tsp. yeast
1/4 C. warm water -- **NOTE
1/4 Tsp. honey
This recipe makes a slightly dense chewey, bagel-like bread in less than an
hour with minimal effort. The added gluten makes the bread moist while
retaining a good crumb structure. The honey and molasses give the bread a
mildly sweet taste and a nice color. Experiment with different flour
combinations. My favorite is 1 cup oat flour mixed with 2 cups white or
whole wheat. Whole oats grains, dried fruits or vegetables can be added for
flavor.
*NOTE (unbleached white, ww, oat, rye or combo 2 or more)
**NOTE (90-105° F; feel slightly warm when tested on inside of wrist)
Set mixture aside and let it rise for several minutes. Place the flour, salt
and wheat gluten in a 4 cup or larger microwave safe bowl. When the yeast
mixture has risen sufficiently, add it to the flour. In the same measuring
cup measure 1 cup warm water, 2 teaspoons
each of honey and molasses, and 1 teaspoon of oil. Stir to dissolve then add
to the flour mixture. Mix together the dough, adding additional water as
necessary to work all of the flour in to the dough. When dough is ready to
knead, place a large jar of water in the microwave and heat on HIGH until it
begins to boil (6-8 minutes). While water is boiling, knead the dough
(either in the bowl or on the counter).
To bake, you can use the same bowl that you mixed the dough in, or use
another microwave safe dish. I like to use a lidded ceramic baking dish
which I have preheated in the microwave by placing in it a small container of
water and heating it at the same time as the jar of water. If using a bowl,
lightly oil it. After kneading, place the dough back in the bowl or other
baking dish, coating one side with oil then turning so that the oil side is
up. Place the dough in the microwave along with the jar of water that you
previously heated. Microwave on lowest power setting for 20-25 minutes until
doubled in bulk. Microwave on HIGH setting 6-8 minutes. Bread is done when
it springs back after pressing the crust. Remove the bread from the
microwave and invert the bowl to remove the bread. If you prefer a browned
crust, microwave the dough on HIGH 4-5 minutes then finish cooking in a 425°
oven until nicely browned (if using a bowl in the microwave, invert the loaf
onto an oven safe baking sheet).
I imagine this dough could also be used as a pizza dough... especially if you
partially bake it in the micro then finish it in the regular oven.
Rachel Spence
RSpence@PtiAlaska.Net
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