Microwave Bread Recipe

Microwave-breadIngredients

  • 100 grams Self-rising flour, sifted
  • 75 grams milk
  • 8 grams butter
  • 1 gram Pink Himalayan salt
  • 4 grams instant yeast
  • 9 grams Naturally Sweet Xylitol (see Notes)
  • 25 grams sun-dried tomatoes
  • 1 garlic, peeled
  • 50 grams Parmesan cheese, grated
  • Nigella seeds (optional but recommended; can use sesame seeds)
  • Oil spray

Instructions:

  1. In mini chopper, blender of food processor, combine sun-dried tomatoes, garlic, and Parmesan cheese; combine well until smooth; set aside.
  2. In a microwave bowl, add milk and butter; microwave for 30 seconds making sure butter has melted. (see Notes)
  3. With a fork, beat mixture; should be warm, not hot.
  4. Add 35 grams of sifted flour, salt, xylitol, and yeast; combine.
  5. In a bowl, combine sun-dried tomato, garlic and Parmesan mixture with remaining flour; mix with back of a fork until well combined; mixture should look like small sands pebbles.
  6. Add this flour mixture to sifted flour, salt, xylitol and yeast combination; combine well with fork; do not knead!
  7. Cover mixture (so is tucked in) with lightly oiled baking paper; microwave for 30 seconds.
  8. Remove from microwave and roll mixture into 4 balls; cover each ball with lightly sprayed baking paper.
  9. Cover all four balls with warm, dampened cloth for 10 minutes; wrap all sides.
  10. Open each ball, press down middle; reshape into balls; re cover with lightly oiled baking paper and place into microwave for 30 seconds.
  11. Remove from microwave; sprinkle with Nigella seeds; gently press onto top of dough; slightly knead so dough is smooth; do not over knead!
  12. Pre heat oven to 190C.
  13. Place dough balls on baking paper; baked for about 10 minutes or until bread rolls are brown and can tap the top to make sure the bread is done.
  14. Remove from the oven and enjoy!

Notes:

The original recipe by Pepper Bento - Yakitate!! Japan Microwave Sesame Seeded bread Recipe.  Original recipe uses sugar. Microwave times may vary.

Recipe and photo courtesy of Joanne Ferguson of whatsonthelist.net

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