Microwave baking hints
About the article
This is a digitised version of an article from The Cayman Compass's print archive. Occasionally, the digitisation process introduces transcription errors, or other problems.
See the article in its original context from February 1984.
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Owave-baked breads can popped into a conventional for a few minutes, or ed under a broiler, if more desired.
a crisp crust does not n microwaved bread, items s hard rolls, French bread, povers must be prepared tionally. Yeast dough requires extra shortening (¼ cup to 2½-3 cups flour) to prevent h or dry product. Yeast should be microwaved at 50 it power (medium) and ro- every 3 minutes during bakad should be baked in a deep ner or the dough might rise bill over the sides. Muffins be baked in custard cups with paper cupcake liners. ners ⅓ to ½ full to allow for rising, and arrange in a ring microwaving.
microwave can be used to proof) yeast doughs even if planning to bake the bread intentionally. After kneading, dough in a lightly greased bowl. Turn once, to coat on both sides, and cover with a light towel such as a towel. Place in oven, along a glass measuring cup of water. Microwave for 12 to inutes on low (10 percent) or until doubled in bulk. WHOLE WHEAT
MOLASSES BREAD
1 oz.) cake fresh yeast cup lukewarm water ups milk bsp. salt bang butter or margari ivea
softened at room temperature
¼ cup dark molasses
6 cups whole wheat flour Dissolve yeast in ¼ cup lukewarm water. Add milk, salt, butter, molasses and flour. Knead well, adding more flour if necessary to prevent dough from sticking to hands. Place dough in large buttered bowl, turn once, and cover tightly with plastic wrap.
Microwave on medium (50 percent power) for 30 seconds to speed rising. Remove from oven and leave until dough has doubled in size. Punch down dough and divide evenly in half. Shape into 2 loaves and press each into an ungreased 8x4-inch glass loaf pan.
Cover with towel and leave to rise for 15 minutes longer. Bake seaprately on high for 6 to 8 minutes each, turning the pan ½-turn every 2 minutes. Brown on all sides under broiler, if desired, for more color. Makes 2 loaves. CASSEROLE BREAD
1½ cups cold water
½ cup yellow cornmeal
1 tsp. salt
½ cup molasses
2 tbsps. butter or margarine
¼ cup warm water
1 pkg. active dry yeast
3¼ to 3½ cups unsifted all-purpose flour In 2 or 2½-quart glass casserole combine water, cornmeal and salt. Microwave on high for 4 to 5 minutes until mixture boils, stirring occasionally. Add molasses and butter, cool to lukewarm.
Dissolve yeast in warm water. Stir into lukewarm cornmeal mixture. Mix in flour until well combined. Arrange evenly in casserole. Rub top with oil or softened butter. Cover casserole (allowing space for bread to rise) and refrigerate overnight.
Next day, remove from refrigerator and microwave on defrost for 12 to 15 minutes or until no doughy spots remain. Cool 5 minutes in casserole, turn out of pan and cook completely.
