Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Microwave Bread
Getting reviews...
- Level: Easy
- Total: 2 hr 5 min (includes rising and cooling times)
- Active: 15 min
- Yield: 1 loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 243
- Total Fat
- 4 g
- Saturated Fat
- 3 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 6 g
- Cholesterol
- 10 mg
- Sodium
- 145 mg
Although it has no crust or color, this loaf of bread is light and airy. Equally amazing -- it takes only about 4 minutes to bake.
- Level: Easy
- Total: 2 hr 5 min (includes rising and cooling times)
- Active: 15 min
- Yield: 1 loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 243
- Total Fat
- 4 g
- Saturated Fat
- 3 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 6 g
- Cholesterol
- 10 mg
- Sodium
- 145 mg
Ingredients
Directions
Special equipment:
a 1.5-quart microwave-safe glass loaf dish- Butter a 1.5-quart microwave-safe glass loaf dish and set aside.
- Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
- Transfer the dough to the prepared dish, cover and let rise until doubled in size, about 1 hour.
- Microwave on high until the internal temperature of the bread registers 200 degrees F, about 4 minutes. Check for doneness starting at 3 minutes, as microwave power levels may vary. Let cool in the dish for 5 minutes, then turn out onto a rack and let cool completely.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
