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.

Recipe:

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).