I was making this soup for dinner one night, and I knew that it wouldn’t fill up my hubby. He is not a fan of soups because he says they never fill him up. So I wanted to make a quick bread to go along with the soup. That’s when I found this recipe. It’s a lifesaver. Using the microwave to ferment (rise) the bread was genius and there were no hard microwaved dots of dough at all!
No Time Artisan Bread Recipe- Makes 1 loaf
4 1/2 teaspoons active dry yeast
1 tablespoon honey (or sugar)
1 1/2 cups water
3 1/2 cups bread flour
1 1/4 teaspoon salt
1 tablespoon honey (or sugar)
1 1/2 cups water
3 1/2 cups bread flour
1 1/4 teaspoon salt
In the bowl of a heavy-duty stand mixer put the yeast, sugar, and water and let it sit.
Heat the oven to 450°F. Put a Dutch oven (or a pot with a lid like I used) in to warm as the oven heats. I lined mine with tin foil for easier clean up. Get out your flour, salt, microwaveable bowl for rising & spray oil.
Now that the yeast has had a few minutes to bubble up, add 3 cups of the flour as well as the salt and beat for several minutes with the paddle. Add the last 1/2 cup of flour and switch to the dough hook and beat for seven minutes or until the dough becomes extremely elastic. This will still be a wet dough, but not goopy. The dough will clear the sides of the bowl but still stick to the bottom.
Lightly grease a microwave-safe bowl with vegetable oil and transfer the bread dough to it, rolling it in the oil. Cover the bowl with a very wet double paper towel and put in the microwave. Microwave on HIGH for 25 seconds.
** You can make so many variations of breads using this recipe. Use cinnamon or chocolate or cherry chips, Italian seasoning, Balsamic vinegar, raisins and cinnamon, different cheeses. You can use up to a 1/2 cup of these ingredients added just after you add the flour.
Let rest in the microwave for about five minutes.
Microwave on HIGH for another 25 seconds, then remove.
Let rest and rise for another 15 minutes.
Shape into a ball and plop into the preheated pan. Cover and bake for about 30 minutes, then remove the cover and bake for another 10 minutes, or until the crust is golden brown.
Here is the bread right after I took the lid off.
And after the last 10 minutes of cooking with out the lid.
This bread is really dense because of the short rise time, but I think it’s just perfect for the time spent.
You can take longer by letting it rise on its own until doubled, then lightly punching it down and letting it rise again for a fluffier bread. I hope you get the kids in the kitchen to help you with this recipe. Making bread is such a fun activity for bonding with someone.
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