Here is my recipe for low-carb microwave bread (and, the onion thing is a newer addition since I wrote up that recipe) but there are microwave recipes out there for wheat-flour-based bread. It’s surprisingly easy, really.

My recipe also uses baking soda and vinegar rather than yeast or anything. I think the baking soda/vinegar approach is more doable for microwave bread than it is for oven bread because the microwave version usually involves a lot less cooking time than an oven version.

One more note: I think the paper ice cream tub method works better than the stonewear ramekin method. Maybe the microwaves penetrate the paper better or something? Not sure.