This incredibly easy bread recipe is just 2 ingredients and cooks in 30 seconds. It only takes about one minute to prepare. The bread comes out so soft and fluffy. The bread also doesn’t require any yeast, eggs, oil, butter or sugar.
I was in need of an easy bread recipe the other day and I only had a few minutes of spare time. Even though I’ve shared quite a few easy bread recipes, they still require some time for baking and I didn’t have enough time for that. So I decided to pop one in the microwave and hoped for the best. To my surprise, the bread came out just perfect. It was so soft and fluffy and tasted like fresh baked bread.
- Self-Rising Flour (you can also make your own with baking powder, salt and flour)
- Milk (any milk including dairy free milk alternatives will work)
How to Make Microwave Bread
- The two ingredients are stirred together inside a large mug until a dough forms. This should only take a few seconds.
- The bread is then placed in the microwave to cook for about 30 seconds.
- The bread will rise during baking, but don’t expect it to fill the whole mug. This bread is about the size of an English muffin.
- Use a large spoon to loosen the bread from the edges of your mug and then slide the spoon to the bottom to help scoop the bread out. Slice the bread in half and enjoy as is or with your favorite spread. You can also toast the bread as well.
Mug to Use for Microwave Mug Bread
- I used a mug to make this bread. You can also use a wide ramekin. I prefer using a mug because it’s easy to mix the dough in.
- You want to choose a large oversized microwave-safe mug (something that can hold at least 16 oz of liquid). Try to choose a regular shaped mug. For example, very skinny or wide mugs can cause the bread to cook unevenly. Square base mugs are also not recommended because the dough often gets stuck in the corners and it’s harder to remove the bread. My mug measured a little over 4 inches in height and is about 3 3/4 inches wide.
More Microwave Recipes
Looking for even more microwave recipes? I’ve got a round-up of microwave recipes.
2 Ingredient Microwave Bread
- 4 tbsp (31 g) self-rising flour
- 2 tbsp (1 oz) milk any milk including dairy-free milk will work
- In a large oversized microwave-safe mug, add ingredients. Stir with a spoon until flour is completely incorporated and a dough forms. Your dough should be wet and sticky. If your dough is too dry, you can add a tiny splash more of milk. When you are done stirring your dough, it will likely be bunched up in the middle of your mug. Use your spoon to spread the dough out so that it reaches the edges of the mug, filling the bottom of the mug evenly. Try your best to smooth and even out the surface.
- Place your mug in the microwave and cook at full power for about 30 seconds. The bread should be puffy (but will remain pale white in color) and the surface should look cooked.
- Use a large spoon to run across the edges of the bread to loosen the bread from the edges of the mug. Then slide your spoon to the bottom of the bread so that you can use your spoon to lift the entire bread out in one piece. Slice bread in half and enjoy as is or with your favorite spread. You can also toast your bread.
- Microwave wattages can differ. My microwave is 1100 watts. If your wattage is higher or lower, you may need to adjust cooking time. ( I haven't found noticeable difference when using a 1000 watt versus a 1100 watt but anything higher or lower will likely need a few seconds time adjustment.) Be careful not to overcook the bread. It will make the bread turn hard.
- Please see post for tips on the best type of mug to use.
- To make your own self-rising flour, add 1 cup all purpose flour, 1.5 tsp baking powder and 1/4 tsp salt to a bowl. Whisk to combine. Measure out 4 tbsp (or 1/4 cup) for the recipe.
- 4 tbsp is the same as 1/4 cup. If you prefer to use a 1/4 cup to measure, that is fine. I used tbsp because then you only need to use one measuring spoon for the entire recipe.
- This recipe should work with most milks such as whole milk, low fat milk, almond milk, soy milk, oat milk.
- This recipe yields one bread about the size of an English muffin that can be sliced in half for two small slices of bread. If you need more, I don't recommend doubling the recipe. Instead, make the recipe twice in two separate mugs and cook them separately. Doubling the recipe can lead to the bottom of the bread not cooking properly. It's also not a good idea to try to cook two mugs at the same time because it often leads to uneven cooking.
- If you don't own a microwave, I have a baked version of this bread.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.