Proofing Yeast Dough in Your Microwave Oven

Ingredients

This technique card does not require a separate ingredient list.

Instructions

1. Before you begin, check your owner's manual to see if proofing is recommended. Or use the following test to check your oven: Place 2 tablespoons cold stick margarine in a custard cup in the center of your oven. Micro-cook, uncovered, on 10% power (low) for 4 minutes. If the margarine doesn't completely melt, your microwave can proof yeast dough. But if the margarine does completely melt, your microwave puts out too much power at this low setting and will kill the yeast before the bread has a chance to rise. If so, you'll have to raise your yeast breads conventionally.
2. If your oven has passed the test, here's how to proceed. While kneading your dough, place 3 cups water in a 4-cup measure. Cook on 100% power (high) for 6 1/2 to 8 1/2 minutes or till boiling. Move measure to back of oven. Place kneaded dough in a greased bowl, turning once. Cover with waxed paper and place in microwave oven with hot water.
3. Heat dough and water on 10% power (low) for 13 to 15 minutes or till dough has almost doubled. Punch dough down; shape as directed.
4. Then place shaped dough in 8x4x2-inch loaf dishes. Return to microwave oven with hot water. Cover with waxed paper. Heat on low for 6 to 8 minutes or till nearly doubled. (For round or long loaves that are shaped on baking sheets, or rolls that are shaped in muffin cups, you'll have to do the second proofing step conventionally.)
5. For rich yeast breads (those with eggs and a slightly higher proportion of sugar), proofing times will be slightly longer. Allow 15 to 20 minutes for the first proofing time, and 10 to 14 minutes for the second proofing time.