Due to how microwaves work, you can not make toast in one. To make toast you need radiant heat to make the bread dry out, in a microwave the waves cause the water molecules to move about and vibrate, but this means that they do not escape and cause the bread to dry out and have a rubbery texture.
Place two to four slices of bread on a microwave-safe plate. Insert the plate into the microwave and close the door. Warm the bread on low-to-medium heat for 15 to 25 seconds.
In my experience, microwaved bread gets hot and soft for a few minutes, then becomes dry, hard rather than crisp, and unpleasant to eat. this is because microwaves work by exciting the water molecules in the bread and turning them to steam, which makes the bread hot, but evaporates the water in it, leaving it dry.
Bread isn't dangerous to microwave, but it doesn't taste great! Microwaving heats bread from the inside out, so you miss out on the nice crunchy exterior you get from toasting. Plus, microwaving bread re-gelatinizes the starch in the dough, giving it an unpleasant soft and chewy texture.
In contrast, heating a slice of bread in a microwave will dry it out without achieving the surface temperatures required for the browning reactions. Excessive microwave heating can “burn” dry food on the inside without showing any signs on the outside.
To make toast you need radiant heat to make the bread dry out, in a microwave the waves cause the water molecules to move about and vibrate, but this means that they do not escape and cause the bread to dry out and have a rubbery texture.
In a pan on the stovetop: Place a heavy-bottomed pan over medium-high heat, and drop in a pat of butter or a glug of olive oil. Cook the bread for a couple minutes on each side, or until it's golden brown.
If you put bread in a microwave you won't end up with a ruined microwave, just a ruined piece of bread. After more than 10 or so seconds in a microwave, enough moisture leaves the bread to make it a hard, stale, chewy mess. The best way to bring back stale bread is to stick it in the oven for a few minutes.
Put the slice of your flat bread directly on the oven racks. Move the oven rack to the highest possible point so it toasts your bread. It's better to use the high heat setting for a quick amount of time, which will result in using less energy and move the toast closer to the heat source.
Luckily, there is, and all you need is water and a microwave/oven. For a slice of bread, take a piece of paper towel and dip it in water so it's damp. Wrap it around the bread, and place the slice on a microwavable plate. Heat it up for 10 seconds.
Place the sandwich on the crisper pan and microwave for 20-30 seconds. If the crisper pan comes with a lid, don't cover the sandwich.
Drop a knob of good butter or a heavy splash of olive oil into a pan and heat over medium until hot. Grab two pieces of bread, be they thick slices of sourdough or squishy white; whatever you have in the freezer will do just fine. Drop the bread in the pan and let it cook undisturbed for 2-3 minutes.
Pan on the stove, with a lid for a press.
– Heat a heavy skillet over medium-high heat, and cook your sandwich for a couple minutes on each side, pressing it down to make full contact with the hot pan using a big lid.
A microwave does a good job of replicating the bread box, keeping air out and maintaining a constant temperature and humidity level.
The goal is to keep the surface of the bread from drying out. A wet towel works fine but plastic wrap is cheaper and easier than constantly cleaning wet towels.
When one of those sugar molecules reaches 212 degrees Fahrenheit, it melts, which softens it. This is why bread can actually feel soft and fluffy when it first comes out of the microwave. But then when it cools, that molecule recrystallizes and hardens, causing the bread to become chewy and hard.
The problem with microwaving butter is that the microwave can heat the butter unevenly, and tends to over-soften or even melt the butter in places. A New York Times article on butter in baking says, "Never use a microwave: it will melt it, even though it will look solid.
Toast adds savory notes as well as crunch and structure.” And at a diner, the same element that balances sweet jam or cuts through rich egg yolk can also act as a safe space for your taste buds; a respite from the onslaught of competing flavors on your plate.
The perfect method, Lawson suggests, is not as obvious as you might think: Lawson taught viewers to spread butter on hot toast as soon as it comes out of the toaster, before letting it settle, applying a second layer of butter, and then finishing with a sprinkling of salt.