Add all ingredients into a microwave-safe mug that can hold at least 16 oz of liquid. Mix with a mini whisk until thoroughly and evenly combined and no egg streaks remain.
Microwave at 800 watts for about 1 minute and 30 seconds or until bread is cooked.
Let bread cool slightly before removing from the mug. To remove the bread, slide a spoon to the bottom of the bread and lift the entire thing out in one piece. Use a bread knife to slice into 1/2 inch slices. Enjoy bread as is, or toast or make sandwiches with it.
Notes
Use a standard shaped microwave-safe mug that can hold at least 16 oz of liquid. Don't use an unusually tall and narrow mug or a short and extra-wide mug because this can affect cooking time. My mug measured a little over 4 inches in height and is about 3 3/4 inches wide.
Most newer microwave ovens in the US range between 1000 watts to 1200 watts. This bread needs to cook at a lower wattage, otherwise sections of it will overcook and become slightly hard. Make sure to adjust your cooking power level so that it cooks around 800 watts.
I was able to get six slices of bread measuring about 2 1/2 inches in diameter and 1/2 inch thick.
Do not leave out the vinegar. The vinegar is needed to activate the baking soda which allows the bread to rise.
The estimated nutrition carbohydrates count excludes sugar alcohols. The net carbs excludes both fiber and sugar alcohols.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.