1tablespoonunsalted butter(if using salted, omit the salt)
¼teaspoonDiamond Crystal kosher salt(or just a pinch of fine salt)
¼teaspoonbaking powder(gluten free if needed)
In a small microwave-safe bowl or ramekin (mine measures 3 inches on the bottom and 3.5 inches at the top), melt the butter in the microwave.
Allow the melted butter to slightly cool, then mix in the remaining ingredients until smooth.
Microwave the mixture on high for 90 seconds. The bread will puff up while "baking," then slightly deflate. When done, it will look like a muffin. Make sure it appears set, otherwise microwave it for 10-20 more seconds (but 90 seconds should be enough, and overcooking can dry it). Take care when removing it from the microwave. The bowl will be hot.
Let the bread slightly cool, a minute or so. Then gently, with a paring knife, loosen the edges and remove the bread from the bowl onto a plate.
Slice the bread crosswise into two slices and top it with your favorite toppings.
To toast the bread:
Heat a pat of butter in a medium skillet over medium-low (not higher) heat. Or spray the skillet with olive oil spray.
Add the bread slices. Cook, gently pressing on them with a spatula to ensure even toasting, until golden, about 3 minutes per side.
Toasting the bread in a buttered skillet greatly improves its flavor and texture, but this is not mandatory. Usually, I don't bother. However, if you try this bread and find that you really dislike it (some do), I highly suggest trying it toasted.