Here is an example of how the micro-rise bread making method works, using a food processor to knead the bread and a microwave to rise the bread quickly. It’s apple butter bread, which includes the recipe for (microwave) apple butter, and is from Bread in half the time.
Apple butter bread
1 cup warm water
1 teaspoon sugar
1 tablespoon active dry yeast
2 1/2 cups bread flour
1/3 cup apple butter (commercial or make your own, recipe below)
1 cup whole wheat flour
2 tablespoons unsalted butter, at room temperature
1 tablespoon honey
1/2 teaspoon salt
1/4 cup toasted wheat germ
1/4 teaspoon ground cinnamon
1 egg, beaten with 1 tablespoon of water (for glaze)
1. In a food processor with a dough hook or steel blade, combine 1/2 cup warm water, sugar, yeast, 1/2 cup bread flour, and apple butter. Process for 10 seconds. Remove blade and place plastic processor bowl in microwave. [Note: do not put anything metal in your microwave. Check to ensure all parts are plastic.]
2. Lower the microwave power to the appropriate level [follow the section on establishing the correct micro-rise settings for your microwave, page 35], add a glass of water to the microwave, then heat the sponge for three minutes. Rest the dough for three minutes.
3. Return the processor bowl to the processor, and fit the dough hook/blade. Add all the remaining ingredients (except 1/2 cup of water) and blend well, about 10 seconds. With the machine running, slowly add the remaining water until the dough forms a ball that cleans the sides of the bowl. Process for about 2 minutes.
4. Remove the hook and return dough to bowl (it should be a doughnut shape, evenly distributed around the bowl). Cover loosely with either a damp tea towel or microwave-proof plastic wrap.
5. With the glass of water in the microwave, heat the dough in the bowl for three minutes, then rest for three minutes. Heat for three minutes, then rest for 20 minutes or until the dough has doubled in size. Lightly grease a glass (or microwave-proof) baking sheet while you wait.
6. Place the dough on a lightly floured surface and punch down. Form into a round loaf (about 8 inches/20 cm), set on the glass baking sheet and cover with wax paper.
7. With the glass of water in the microwave, heat dough for three minutes; rest for three minutes. Heat dough for three minutes; rest for 15 minutes or until doubled in size. While waiting, preheat the oven to 425 F (220 C).
8. Remove dough from the microwave and glaze with the one egg beaten with 1 tablespoon of water. Bake on the middle rack of the hot oven for 10 minutes. Lower the temperature to 375 F (190 C) and bake for 20 minutes or until done (the loaf will sound hollow when tapped).
9. Transfer to a cooling rack. Once cooled, serve with apple butter.
Microwave apple butter
5 large Granny Smith apples
1/2 cup apple juice
1/2 cup dark brown sugar, firmly packed
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 tablespoon orange juice
1. Wash apples; remove stems and cores; dice remainder.
2. Place diced apples and apple juice in a large microwave-proof casserole dish. Cover and cook on high for 8 minutes. Keep covered and cook on medium for 7 minutes or until the apples are very soft.
3. Push through a strainer, discarding skin and seeds.
4. Add remaining ingredients and cook on high for 2 minutes or until boiling (uncovered).
5. Allow to cool before use. This apple butter will keep in the refrigerator for two weeks.
