It really is too. It calls for vinegar to simulate the taste of slow rise bread, and then forces the rise by putting the dough in the MICROWAVE.
Seriously.
Anyway after reading that I had to try it. And I have to say it turned out pretty decent. Its by no means the BEST bread I’ve ever made, but its definitely better than the cheap store bought stuff. And the best part is that it only takes just over an hour from start to finish.
I found it here.
Note: it calls for a dutch oven to do the baking in, if you don’t have one however pretty much any lidded pot that’ll go in the oven and that is big enough will do, and in a pinch you can fake the lid with tin foil.
4 1/2 teaspoons active dry yeast (two packets)
1 tablespoon sugar
1 1/2 cups water
3 1/2 cups bread flour
1 1/4 teaspoon salt
3/4 teaspoon balsamic vinegar
In the bowl of a heavy-duty stand mixer put the yeast, sugar, and water and let it sit.
Heat the oven to 450°F. Put a Dutch oven in to warm as the oven heats. Get out your flour, salt, vinegar, spray oil, and anything else you need.
Now that the yeast has had a few minutes to bubble up, add 3 cups of the flour as well as the salt and vinegar and beat for several minutes with the paddle. Add the last 1/2 cup of flour and switch to the dough hook and beat for seven minutes. Alternately, knead vigorously for five minutes, or until the dough becomes extremely elastic. This will still be a wet dough, but not goopy. The dough will clear the sides of the bowl but still stick to the bottom.
Lightly grease a microwave-safe bowl with vegetable oil and transfer the bread dough to it, rolling it in the oil. Cover the bowl with a very wet towel. Cover the whole thing with a dry towel and put in the microwave. Microwave on HIGH for 25 seconds.
Let rest in the microwave for about five minutes.
Microwave on HIGH for another 25 seconds, then remove.
Let rest and rise for another 15 minutes.
Shape into a ball and plop into the preheated pan. Quickly slash the top with a knife. Cover and bake for about 30 minutes, then remove the cover and bake for another 10 minutes, or until the crust is golden brown and the internal temperature hits 210.
