Peggy wrote:

>
> Your microwave is also a good proofing chamber. NOTE: MICROWAVE THE
> WATER ONLY, NEVER THE DOUGH!
>
>
A number of people microwave the dough. You need a microwave that can go
to very low power settings. Around 10% works fine.

James Beard suggested this for a recipe for English Muffin Bread. I
think he rose, and baked, the bread in the microwave. His feeling was
that it was going to be toasted anyway, so baking in the microwave was
OK. His microwave recipe is at http://tinyurl.com/4aw8p although they
left out the part about rising in the microwave (and added a few typos).

At cookingvillage.com, they have this comment: • *Microwave-rising bread
dough:* Dough can rise in a microwave oven in about half the regular
time of conventional methods. However, any form of quick rising means
that the dough won’t have as much time to develop its full flavor. You
must have a microwave oven with 10 percent power. Any higher than that
and your dough could turn into a half-baked lump. Don’t try to rise
butter-laden doughs (such as for brioche) in the microwave—much of the
butter will melt and drain from the dough. To microwave-rise enough
dough for 2 standard-size loaves, set 1 cup hot water at the back corner
of your microwave oven. Place the dough in a large, greased,
microwave-proof bowl. Cover with plastic wrap, then a damp towel. Set
the power level at 10 percent; cook for 8 minutes. Let the dough rest
for 5 minutes. Repeat at 10 percent power for 5 to 8 minutes longer
until the dough has doubled in bulk. The second rising—after the dough
is shaped into loaves—will take about 10 minutes, but the loaves must be
in glass baking dishes.

Mike