Experimented with aforementioned microwave bread recipe again. This time I added a packet of yeast.
Flavor leaves a ton to be desired(though I didn't add sugar or vanilla this time). The texture got better, though it's not fluffy in the slightest.
After cutting it open, I noticed some air pockets had formed, which I thought was peculiar. After having tasted a piece, I went back to it and had a mental image of a pot pie.
Perhaps I can try and use something similar in the future to make a microwave pot pie with a can of soup as the filling????
I tried a second piece with butter, and it made it a lot more tolerable.
@Gaythia
I have an oven. I'm experimenting to see if I can achieve something similar with less. It's been a lengthy and ongoing process.
There is much to be gained if I can figure out how to make decent bread via microwave instead of an oven. As mentioned in some of my previous posts, using a microwave saves $ on gas. In addition, not everyone has an oven- so if I figure out how to perfect this, it might help them.
@lucifargundam Interesting, but I'll stick with the oven, (at least unless you really make this work).
I've essentially made biscuits at this point, but I think I'm getting closer...
Again, I have an oven- this is just a series of experiments to go without it.
@lucifargundam My baking inclinations are much more towards adding kitchen appliances than subtracting them. Grinding wheat this afternoon for tomorrows sourdough bread loaf.
@lucifargundam Do you not have an oven? Otherwise unsure why you are torturing your bread dough in this manner.