I found this:

 http://www.fatfree.com/recipes/breads-yeast/microwave-ww-bread 

and this:

http://www.astray.com/recipes/?show=Microwave%20bread 

I don't have any more wisdom about making microwave bread, but if I were stuck out in the boonies, I'd devour anything that looked the least bit like homemade bread!  I bet if you can come up with a decent recipe, you'll have created a lifetime baker or two when those guys come home.

Did you cook it in one step?  Maybe a series of cook cycles with a rest in between will give some different results.  Or maybe some adjustment in hydration.  Would egg or milk help tenderize it?  Let us know how it all comes out.

Sue 

The only thing I can contribute is that if you plan on sending mixes, perhaps you could put them in oversized zipper bags, so they can just add water and mix and knead in the bag with their hands. That way, they won't need utensils, bowls, etc. and can keep their hands clean...

I wonder if lining the bowl with parchment would help with the sogginess? Or, just put it on the bottom of the MW and make free-form loaves.

Nancy

Perhaps cooking it in bursts might help with the sogginess. IE., instead of cooking in one complete session, cook it for a couple of minutes and then rest for a minute to let the steam escape, cook for another couple of minutes and let the steam escape, ... you get the idea. It would require a bit more attention but might result in a more loaf-like consistency.

Also, oiling the bowl before nuking it might get a crisper crust by slightly frying it. 

Woz 

http://allrecipes.com/Recipe/Microwave-English-Muffin-Bread/Detail.aspx

Take a look at the recipe. They describe proofing at 50% for a minute, then a rest for 10 minutes or so and repeating that process a couple times. You could add some powdered milk ,would that help tenderize ? Of course then, you'll have to send a toaster and peanut butter!! I did look in a microwave cookbook I have. There are yeasted & quick breads, muffins, and cake, but they all need the addition of oil and/or eggs. Good luck!! and no I don't think it's weird, I think it's very cool that you're doing this!!

Oil could be added if needed using an additional small bag (no air pockets--expands in flight) inside the bread mix bag.  Try low protein flour and see how that works, I know that protein can get tough in the Microwave.  Brown sugar, roasted flour and toasted ingredients could also be an interesting way to add flavors.    Nuts, chocolate sprinkles, spices?  Chocolate chip micro muffins?  Halloweeen candy corn, M & M's, Reeces pieces? 

Your loaf looks really good for the Microwave, maybe the sticky surface could be dusted with something while it sets, like toasted oat flakes or a mixture of toasted rolled "quick" grains with a pinch of salt and/or butter flavored oil.     

Don't forget a pair of oven mitts & measure cup. 

Mini O

What are temperatures like in Afganastan and how much sunlight is available? They might be able to construct a solar oven. They are fairly easy to build from scavanged materials and can easily produce the tempuratures needed for baking bread and as a plus they can use it anywhere! You can find instructions for various types all over the internet. I have produced chili, lasanga and even baked a cake in a solar oven I built years ago.

 Henry

Eric:

I’m not trying to discourage you for a second with your microwave trials, but you are going down a path that others have walked before.

Pyler, in his brute of a book:” Baking Science and Technology” baked bread in microwave to produce a crust less loaf with little flavour development.

He concluded that much of breads flavour is formed in the crust region through compounds produced by the Maillard reaction, which then finds its way into the crumb region.

From my understanding, there’s a woman working at the US Army’s Natick Research Development and Engineering Centre in Massachusetts working on providing bread to the army field personnel. Some consider her to be one of the world’s leading authorities when it comes to bread.

Dr. L Hallberg: Food Technologist, Microbiologist, Molecular biologist and Biochemical Engineer.

Wow, talk about credentials.

She’s come up with bread that can last at least three years even after the extremes of 140 f temperatures or artic freeze conditions (the cold part of the test was probably done in Canada)

I guess those are the foil pack MRE's that you mention

Apparently she’s working on a peanut butter and jam sandwich.

Regards

Baker Henry

Vancouver Canada

You can also bake bread in a makeshift stone oven as long as you have some large flat rocks around (one for the bottom and then construct a stone "box"). You can then build a fire in it, let it burn down and then scrap out the coals. It's far from ideal and would take a lot of practise but I know it can be done. This might be the best bet for them as they would be able to rebuild their oven with local materials where ever they are moved.

It's been 20 years, but I used to bake gingerbread and other quick breads in the microwave. I had a ring pan which helped, though you can also just stick a glass in the middle of the pan to keep batter out of the center.

Anyway, with powdered eggs and powdered milk, you might be able to make up pretty good quickbread mixes. As mentioned earler, the oil for each mix could go in a separate small bag in the mix. Normally I hate to store oil in plastic, but sometimes I have to make exceptions.

Microwave bread instructions

Hi Eric,

I'm not sure this will be of any help but it's the only info I have - but I didn't ever try it myself but maybe some part of it will be of use. I hope the picture is clear enough...

L_M 

Eric, I wish him the best of luck. It sounds like the conditions over there are quite a bit rougher than they are here. Our whole country is geared towards the army, so in general, during their regular army service the soldiers are well taken care of, but in the field it's always tough.

L_M 

I am going into this discussion very late in the day and I have to tell you that I make fabulous bread in the microwave.  I am in South Africa, hence the names of the products may sound strange -

I use 2 cups Nutty Wheat (wholewheat flour), 1 cup Jungle Oats (rolled oats) and 1 cup ordinary white flour.  I mix these and add 2 teaspoons salt and a packet of the dried instant yeast.  I mix it to quite a slack dough so that it can be mixed with a spoon and kneading is not necessary.  The exact quantity of water will vary.  It rises to double the bulk in about 2 hours, then I mix down and put it in lightly greased MW pan or clay flower pots.  The loaves rise in 10 to 15 minutes.  I do them one a time in the MW for 11 minutes each at full power.

I let them stand in the pans for a few minutes and then turn out.  They look a bit wet and sticky when they come out and give off a lot of steam.  I let them cool on a rack and they are then perfect.  My grandchildren say this bread is better than cake and a piece with peanut butter is out of this world.  Excellent for the bowels too!!!

Hi,

I know you asked about using a MW to make bread, but with him moving around a lot I thought I'd let you in on the best kept backpackers secret.

First off, I'm an avid backpacker who likes to do long 1-2 week trips through the mountains.  When I first started off, I was happy enough to use those freeze dried mixes and be done with it.  However, as I grew as a backpacker, and as a cook, I realized that I could expand my culinary ability not just in the kitchen, but also on the trail.

From this growth came probably the best discovery/purchase I ever made: the "Outback Oven."  If your family member has access to a small portable stove (which may or may not be the case in Iraq), then you may want to consider picking one of these up for him.  I've made a variety of wonderful things on the trail in this little beauty on "water only" recipies, including: Bread, cake, brownies, cookies, and pizza.

The Outback Oven:
http://www.backpackerspantry.com/prodinfo.asp?number=167000

I use a small coleman gas stove similar to this (mine is a white fuel, looks similar):
http://www.amazon.com/Coleman-Exponent-Multi-Fuel-Backpacker-Stove/dp/B0009VC7QK
So if he has a small gas stove as part of his tack, then he'd be all set.

If he doesn't have the stove, then this probably won't be much use.  Otherwise, most non-oil recipes are really easy to convert to water only dry packs with the use of dried milk and dried eggs.

Cheers,
Taco

Confusion is a state of mind... or is it?