90 Second Microwave Bread: The Fastest Homemade Bread Recipe
Running out of bread at the worst possible time is the worst. But here’s the thing—90 second microwave bread actually exists, and it’s legit. No waiting for dough to rise or heating up your oven.
I discovered this when I wanted a sandwich at midnight and had zero bread in the house. Sounds sketchy, right? Turns out it’s been a game-changer for quick meals ever since.
Why This Actually Works
The texture isn’t exactly like bakery bread. However, it’s close enough when you’re hungry and need something fast. Think of it more like a dense, slightly chewy bread that holds up to toppings.
Most recipes use almond flour or regular flour depending on what you’re after. The microwave creates steam quickly, which cooks the bread from the inside out. That’s why it only takes 90 seconds instead of 45 minutes in an oven.
What You Actually Need
The ingredient list is stupid simple. Flour, an egg, some baking powder, and a splash of milk or oil. That’s basically it.
For containers, any microwave-safe dish works. I use a small rectangular container because it gives me sandwich-shaped slices. Meanwhile, some people prefer ramekins for round burger buns.
The key is using a container that’s roughly the size you want your final bread to be. It doesn’t rise much, so what you see is what you get.
The Basic Method
Mix your dry ingredients first in the container you’re using. Then crack in an egg and add your liquid. Stir everything together until it’s smooth—takes maybe 30 seconds.
Pop it in the microwave for 90 seconds on high. Seriously, that’s it. The bread will puff up slightly and firm up as it cooks.
After that, let it cool for a minute before touching it. The container gets hot, and the bread needs a second to set properly. Then flip it out and slice it however you want.
Common Issues People Run Into
Rubbery texture happens when you overcook it. Start with 90 seconds, and if it’s still wet in the middle, add 10-second intervals. Different microwaves have different power levels.
Another thing—don’t skip the baking powder. It’s what makes the bread fluffy instead of dense and flat. I learned this the hard way my first attempt.
Also, measure your flour properly. Too much makes it dry and crumbly. Too little leaves you with a weird eggy pancake situation that nobody wants.
Different Versions to Try
The almond flour version is popular for low-carb diets. It tastes nuttier and has a different texture, but it works great for anyone avoiding regular flour.
Savory versions are clutch for sandwiches. Add garlic powder, herbs, or even shredded cheese to the batter before microwaving. Makes it taste more like actual bread instead of just a vehicle for toppings.
Sweet versions work too if you’re into that. A little cinnamon and sweetener turns it into breakfast bread. Toast it afterward with some butter and you’ve got something legitimately good.
When This Recipe Makes Sense
Honestly, it’s perfect for anyone living alone who doesn’t go through bread fast enough. Regular loaves go moldy before I finish them, so making single servings on demand just works better.
It’s also solid for specific diets. Keto people love the almond flour version. Gluten-free folks can swap in their preferred flour blend. Everyone can customize it to their needs.
Plus there’s the convenience factor. No planning ahead, no proofing dough, no preheating anything. Just mix and microwave when hunger hits.
Making It Better
Toasting it after cooking improves the texture significantly. Throw it in a toaster or under the broiler for a minute. Gets you that crispy outside that microwaved bread naturally lacks.
Butter or oil in the batter also helps with moisture. The bread can be slightly dry on its own, but a little fat fixes that completely.
Then there’s the flavor situation. Plain microwave bread tastes like… well, plain bread. Season it however you’d season regular bread dough. Salt at minimum, but get creative with spices.
90 Second Microwave Bread
Ingredients
3 tablespoons all-purpose flour
½ teaspoon baking powder
Pinch of salt
1 large egg
1 tablespoon milk (or water)
½ tablespoon olive oil or melted butter
Optional: garlic powder, herbs, or seasonings
Instructions
Spray a small microwave-safe container with cooking spray (roughly 4×4 inches)
Add flour, baking powder, and salt directly into the container
Stir the dry ingredients with a fork until combined
Crack the egg into the container
Add milk and oil
Mix everything thoroughly until smooth with no flour pockets
Tap the container on the counter to remove air bubbles
Microwave on high for 90 seconds
Let it cool for 60 seconds in the container
Run a knife around the edges and flip out onto a plate
Slice in half horizontally for sandwich bread
Optional: toast for better texture
Notes
Notes:
- Adjust time based on your microwave’s power (start with 80 seconds if unsure)
- Container size affects thickness—smaller = thicker bread
- For almond flour version: use 3 tablespoons almond flour, same method
- Store leftovers in the fridge for up to 2 days, toast before eating
- Add ¼ teaspoon garlic powder for savory version
- Bread tastes better toasted after microwaving
The Real Talk
Is 90 second microwave bread going to replace artisan sourdough? Obviously not. But that’s not the point.
It’s about having options when you need bread right now and don’t want to leave your house or wait an hour for something to bake. It’s functional, fast, and gets the job done.
Some people hate it. Some people think it’s brilliant. Try it once and decide for yourself. Worst case, you wasted 90 seconds and a few cents worth of ingredients.
