Recipe - Easy Microwave Bread

3 cup Bread flour; *NOTE
1 One half teaspoon Salt; (+/ to taste)
1 tablespoon Gluten Flour, 100%
1 cup Warm water
2 teaspoon Molasses
2 teaspoon Honey
1 teaspoon Oil
One fourth cup Warm water
1 One half teaspoon Yeast
One fourth teaspoon Honey
In Glass Measuring Cup Mix
Together:
1 One half teaspoon Yeast
One fourth cup Warm water; **NOTE
One fourth teaspoon Honey

This recipe makes a slightly dense chewey, bagellike 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 (90105°
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 (68 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 2025
minutes until doubled in bulk. Microwave on HIGH setting 68 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 45 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
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe