Baking Bread in a Toaster Oven

| 6/21/2016 1:00:00 PM

Tags: bread baking, appliances, Texas, Wendy Akin,


Two years ago, I bought a little toaster oven, and I think it paid for itself the first year in energy savings just to bake up a pizza, a potato, or small casserole. And I discovered that it does a fine job baking fresh bread. I get the freezer stocked with sandwich loaves before the Texas heat settles in, but having a freshly baked small bread is a treat on a 100-degree day, and we have a lot of those here in Texas.

The day before, I stir up some simple dough, enough to bake up my choice of a pizza, burger buns, or 2 ficelles (mini baguettes), a small fougasse, or ciabatta or focaccia — all without heating up the kitchen. Weighing flour is much easier and more accurate than measuring. If you don’t yet have a kitchen scale with a tare feature, find one you really like, and put it on your wish list. If you want to measure, you must use dry-measure cups rather than liquid measuring cups for your flour. Fluff the flour, scoop and level.

Bread Dough Recipe


• 2 cups plus 4 tbsp (10 ounces) bread flour
• ½ tsp fine sea salt
• ½ tsp instant yeast
• 6 ¾ ounces tepid water
• As needed:  a small amount of olive oil or other non-GMO oil

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