Monday, May 27, 2013

Steamed Bread

Steamed, upside-down.
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).

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