When I bake in the summer, I just use the microwave. Or all year, if I'm doing whole wheat, which gets tough in our little woodstove-top oven.
Any bread recipe.
Oil microwavable container (glass is preferable, for all microwave cooking, but plastic lets you invert the loaf).
|Cooled, flipped, showing lid design in top.|
Microwave at 50% for 10 minutes. Check to see if finished crumb is complete across top, if not, microwave 70% for 2 minutes.
Invert, microwave at full power for 2-3 minutes.
Remove, pull up container, let cool.
Invert onto cutting board. Enjoy!
|Sliced. Nice crumb, huh?|
(Microwaving produces fabulous steamed Chinese breads. It makes English Christmas pudding in a fraction of the traditional time).