You can use a traditional recipe, e.g. wheat flour + 75% water by mass + salt + either yeast or baking powder (e.g. for 500 grams of flour either 7 grams of instant dry yeast or 10 grams of baking powder), then you knead the dough for a few minutes (until the dough becomes homogeneous, elastic and sticky; after you do it a few times it becomes very easy to recognize the moment when you have kneaded enough) and when using yeast you leave it for an hour to grow.

Then you bake for a time depending on the oven and on the amount of bread. I normally make breads from 500 grams of flour, which need about 13 minutes @ 1000 W. The advantage of a microwave oven, besides the short time, is that after you have determined the right time through experiments it will be always correct.

For baking you must use a glass vessel with lid, to prevent the bread from being too dry. The vessel must be much bigger than the dough, at least twice bigger, because the bread will grow tremendously and it will be very fluffy.

The alternative to traditional bread is to make unleavened bread, which can be made even faster and I actually like its taste more.

Even with a traditional recipe, unleavened bread will grow a lot at microwaves, due to the expansion of embedded air and water. It can be made to grow more, almost like traditional leavened bread baked in a traditional oven, by increasing the amount of water in the dough. Instead of using 75% water as in traditional bread, you can increase the amount of water to around 120% by weight. With so much water, there is the additional advantage that the dough becomes very thin, so there is no need to knead it, you just have to mix it very thoroughly for a few minutes with a spoon or with an electric mixer.

Such an unleavened dough with excess water can then be baked in a glass vessel without lid, also for 10 to 15 minutes. With unleavened bread, you can have delicious bread in less than 20 minutes from start to finish.

For improved taste, you can add to the dough various spices or seeds, either whole or ground. You can also add a sweet filling when you desire it.

Microwave-baked bread normally does not have the burned crust, but if you desire it many ovens have an infrared lamp that can be used for this purpose.

Thanks for the infodump. This sounds insane to me but I'm 100% going to try it.

Unleavened bread is trivial to make in this way. You weigh the water and the floor in the baking vessel, you mix them, then you bake.

Leavened bread is slightly more tricky, because you need to know how to knead.

For kneading dough made from 500 grams of wheat flour (high-protein flour, which is usually sold as "bread flour"), I use a big glass bowl and I knead with a single hand, while keeping the bowl in the other hand. This is much less messy than when kneading in the way used for big amounts of dough. At the beginning, kneading consists mostly of opening and closing the hand through the dough, while at the end it consists mostly in pulling the dough upwards, which becomes very elongated while one end of it sticks to the kneading bowl, then pressing again the dough into the bowl.

At the end of kneading, the dough becomes extremely sticky, so I keep ready a so-called "pie server" that I use to remove the dough from the hand that has been used for kneading, and for aiding in the transfer of dough from the kneading bowl to the baking vessel. The same pie server is also useful after baking, to detach the hot bread from the baking vessel.