Microwave Bread

[Muddypause]

Has anybody else tried making bread in the microwave? I didn't even know this was possible until I read Chas Griffin's 'More Scenes From A Smallholding' where he gives it a brief mention.

Basically, you do the normal bread making thing, but use a non-metal bread tin. When it's risen enough, you microwave it on full power (700W) for four minutes, take it out of the tin and cook it upside down for a further one minute on full power.

I've just tried it, and what came out was very odd looking. No colour to it at all; it has absolutely no crust as such, and looks positively anaemic. In fact, actually it looks corps-like. But surprisingly, once you get over this, it's not bad bread. I made this loaf by setting my breadmaking machine to its usual programme, but once it had finished the kneeding, turned it off, and put the dough in a glass dish to rise. I would probably have got a better texture if I'd knocked it back and let it rise for a second time, but was impatient. The loaf rose quite a lot more during the few minutes cooking time, but I think I need to experiment a bit with times - it may have benefitted from a minute or so longer (though I guess too long, and it will have the consistency of a car tyre).

Try it and see what you think.

[Bonniegirl]

I have a bread maker, so I use that. Regarding the look, food should have visual appeal too. I have a microwave but I very rarely use it, except for cooking veggies quick, popcorn & reheating.

[ina]

I don't like microwaves anyway - won't have one in the house. But I suppose it's ok to make bread in it if you are stuck for time! How does it smell? For me the smell of baking bread is half the enjoyment! And I definitely need a crust.

[Wombat]

Mmmm Mmmmm! Corpse bread............there HAS to be a market for that!

Nev

[pskipper]

(though I guess too long, and it will have the consistency of a car tyre)

I tried years ago and got it wrong, more like pumice!

[baldowrie]

years ago I used to make all my bread this way. It does not brown, and Ina it does smell like bread It also tastes ok. I found it made a lighter textured loaf, but I do prefer the oven. I would still make it in the microwave if I became short of time and we needed some bread.

Although I can't see the point of starting it the bread maker then dirtying another dish to put in the the microwave

[the.fee.fairy]

Is it like that crustless bread that you can buy?

[baldowrie]

not really you have a crust but it's colourless and soft

[ina]

Mmmm Mmmmm! Corpse bread............there HAS to be a market for that!

Nev

Actually - to me most of the British bread seems to be corpse bread... And when you look at all the additives that are in a normal loaf, it seems to me they've done a good job on the embalming, too.

[Muddypause]

Mmmm Mmmmm! Corpse bread............there HAS to be a market for that!

Well, actually, probably yes, since most people seem to like eating corpses of one sort or another.

But back to the subject in hand. I've just made another microwave loaf, left it to rise twice, which seems to have made for a better loaf. I have to say I am pleasantly surprised with this method of cooking - I was expecting it to be a bit chewy, and taste uncooked, but quite the opposite; it really is tasty, well textured, proper bread. I've been eating it all day, and I guess there must be a significant saving in energy cooking it this way compared to a conventional oven or breadmaker (5 minutes cooking at 700 watts will use about a ha'penny's worth of electricity).

The only thing is that it comes out looking like it is still raw dough, and it's hard to believe it won't just squidge out of shape and go flat. I don't really think you could say it has a crust - it's more of a surface.

But do they really sell crustless bread in the shops now? How do they do that - just cut off the crust and sell a cube of bread? What a marvel of modern convenience - not only do they make bread with no texture, no flavour and no nutrition, but now it has no crust either. I wonder how you can tell whether you are actually eating anything?

[ina]

I wonder how you can tell whether you are actually eating anything?

It still makes you fat...

The energy argument is a good one - but I think I'll stick to using my oven to the full whenever I have it on. Which reminds me: I was going to make dough for rolls and cake for tomorrow morning... With the fan oven I find I can bake in several layers, which saves energy, too.

And anyway - I heard too many horror stories about people who often use microwaves and end up with "cooked" hands! Mind you, I think they didn't use them properly, i.e. they didn't wait until it had switched itself off.

[Annpan]

I am going to try this now... quick bread sounds good to me

Has anyone tried putting it under the grill or in an oven for 5 mins after microwaving to get the much desired crust?

I'll try it and report back

[Thomzo]

Wow - I might have to try that. I wonder if you could make up a quantity of dough for, say, rolls and then just cook them one at a time in the microwave?

I am a big fan of microwaves. Working full time, anything that saves time is OK by me. Also, as I am mostly just cooking for one they really do save energy over putting a whole oven on just for one chop.

There are various ways to "brown" food in the microwave. Most of them involve brushing some brown coloured substance over the food. A favourite one is diluted marmite. It might be nice if you have a savoury loaf (say a cheese loaf) but not much good if you want to spread jam on it.

Various spice mixes can also be used. Cinnamon and nutmeg for a sweet loaf perhaps?

You can buy roasting bags that have a special coating inside that heat up and cause the food to brown. But the cost and environmental impact of those probably outweighs the benefits from using the microwave.

I will try my beetroot bread in there tonight. That won't matter if it doesn't brown.
Zoe

[Thomzo]

I will try my beetroot bread in there tonight. That won't matter if it doesn't brown.

Ok well it wasn't exactly a success. It did come out very pink, almost "Barbie".

The beetroot didn't cook quickly enough. It would have been better if it had been cooked before putting it in the mix. I cooked the loaf a bit longer to see if the beetroot would cook so it's come out quite hard.

The loaf rose initially but sank again when I turned it over. It's edible but I won't recommend microwaving beetroot bread.

It did make me think though that adding a heavily coloured ingrediant might help the lack of colour problem. If you used a recipe that added, say, tea instead of water, that might work.

Zoe

[Muddypause]

Well, I'm in two minds about this now. The first couple of loaves turned out quite well, but since then I've had the pumice stone that Pskipper warned of, as well as one that rose beautifully while it was cooking, but went flat as a pancake as soon as I opened the microwave door.

Timing seems to be critical to the second to get it right, and the lack of a supporting crust does seem to cause problems.

Dunno if I'll try it again.