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Microwave Quick Bread

Microwave Quick Bread

Inspired by Sarah's bread expertise
Author:
Austin Welsh-Graham
| Source:
Toasty Panetteria
Categories: Secondary Archive
Ingredients
5 tbsp All Purpose Flour2.5 tbsp Oil1 tsp Baking Powder2.5 tbsp Milk2 tbsp Water1 pc Egg1 tsp Vanilla Extract (Optional.)
Description

This is bread at its absolute fastest. No oven, no long proofs, just mix and microwave. The result sits somewhere between a soft mug cake and a quick bread, making it ideal for when you want something warm and bready without the wait.
It can also be highly flexible. You can swap flours, experiment with different milks, or tweak the oil for subtle flavour shifts.
Recipe
Instructions
1
In a mixing bowl, combine the flour and baking powder. If using vanilla extract, add it here.
2
Add the egg and mix until fully incorporated, ensuring no dry pockets remain.
3
Pour in the milk and water, stirring to form a smooth batter.
4
Add the oil and mix thoroughly until the batter is evenly combined and slightly thick.
5
Knead or mix firmly for 2–3 minutes to stabilise the texture and evenly distribute moisture.
6
Shape the dough into a rough ball or leave it as a thick batter, depending on your container.
7
Transfer the mixture into a microwave-safe dish (a large mug or small bowl works best).
Cooking
1
Microwave on high for 4-5 minutes.
2
Check halfway through cooking to ensure the bread isn’t drying out or over-rising.
3
Once firm to the touch and cooked through, remove carefully and allow to cool slightly.
4
Slice and serve warm.
Notes

  • Bleached flour tends to give a lighter texture, but other flours can be used with slight adjustments to liquid.
  • The oil mainly affects moisture and richness.
  • This bread is best eaten fres. It can become dry if left out too long.
  • Try adding a pinch of salt or a small amount of sugar if you want to push it more savoury or sweet.
Austin Welsh-Graham 13 September 2026
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