1. Set aside 1/3 cup flour for flouring board.

2. Pour the milk in a microwave-safe plastic bowl (7 cups).* Cover with a vented microwave lid and cook on HIGH (1200W) for 40 seconds until it reaches 75 – 85 degrees F. Cool the milk, if it reaches over 85F. Yeast will not activate if milk is too hot.

3. Combine half of the flour and milk. Beat with a wire whisk until it becomes smooth. Add yeast and mix well.

4. Add the remaining flour and mix well with a wooden or rubber spatula until it becomes smooth. Shape into a ball.

5. Cover with a microwave lid and cook on HIGH (1200W) for 10 seconds.

* Resin-treated plastic bowl works best (such as Ziploc). Dough does not stick and it is light enough to handle easily.
* Although the dough hasn't increased substantially in size, the yeast has been activated and working inside the dough. You may now use this dough in preparing other baked recipes we will present!

For how long you should cook with your microwave oven, see Cooking Time vs Wattage Conversion.
For more tips of using Microwave Oven, see Sachiko's Guideline to Microwave Cooking.