Convection cooking is gaining popularity among people who want to consume less energy and want easy-to-operate appliances that don't take up much space in the kitchen. A convection microwave oven has features of both a traditional oven and a microwave. It saves time and energy by cooking like a regular oven and also functioning as a microwave. Baking bread in a microwave is advantageous because the crust does not dry out as in a conventional oven. Also, the cooking time is reduced, and you can make a delicious loaf of bread without much effort.
Prepare bread in a convection microwave oven
Grease a 9x5-inch microwave-safe loaf pan. Combine flour, sugar, salt and yeast in a large mixing bowl.
Add water and oil to the dry ingredients. Gently mix together using your fingers. Knead the dough until soft, about 6 to 7 minutes.
Place in a lightly greased bowl and cover with plastic wrap. Prove for 10 minutes on the convection setting of 160 F (70 C). Reduce temperature to 100 F (40 C), and prove for 10 more minutes, until the dough doubles in size.
Remove the dough from the bowl and knead slightly. Shape into a loaf and gently place in the greased pan. Cover with plastic wrap.
Prove the dough for 10 minutes on the convection setting of 160 F (70 C). Reduce temperature to 100 F (40 C), and prove for 10 more minutes. Remove the pan from the oven.
Preheat the convection oven to 425 F (220 C).
Brush the top of the loaf with milk and sprinkle with sesame seeds. Place the loaf pan on the lowest rack and cook the bread for 21 to 23 minutes on the low mix/bake setting.
Check if the bread is done by tapping the crust. You should hear a hollow sound if the bread is cooked and ready. Cool the bread until just warm and run a knife around the sides of the pan to remove the loaf. Cool completely before slicing.
The bread loaf can crumble if not cooled completely before slicing. Make bread rolls from this same recipe by dividing the dough into balls and baking them on a cookie sheet.