Cooker Bread
As opposed to crusty or crunchy bread cooked in a
pressure cooker is soft and moist. Like that of
of 1

Pressure cooker bread

A weird way of making a bread probably is through a pressure cooker but the result is one of the best tasting bread out there.
Published on: Mar 4, 2016

Transcripts - Pressure cooker bread

  • 1. Pressure Cooker Bread As opposed to crusty or crunchy bread cooked in a pressure cooker is soft and moist. Like that of commercial loaf bread sold in groceries the edges brown a little and the bread’s texture is springy. It makes delicious sandwich bread. It is a very convenient recipe, especially when you don’t have an oven and are in the woods in an RV or van, or out in the sea in a boat or a yacht. In this recipe, with the addition of buttermilk bread made in the pressure cooker is made moist, tasty and creamy. You can quickly brown the slices of bread in a frying pan or scorch them in the grill if you want a bit of a crunch. You need a stove, pressure cooker, a heatproof or microwave safe bowl that will fit inside the pressure cooker, and a steamer or trivet, which is a little rack that fits inside the pressure-cooker and often comes with it when you buy it to make buttermilk bread in a pressure cooker. Instead of yeast this quick bread recipe uses baking soda and baking powder as a leavening agent. This means that you don’t need to wait for the dough to rise after making the batter. You simply place it in the bowl and it is ready to cook or bake. As it is cooking the baking soda allows the dough to rise into beautiful bread. You also need egg, sugar, flour, buttermilk (from dried milk), nuts, dates or raisins, and water to make this recipe. The dough is essentially steamed to make the bread. Thus it will turn a bit cake-like in texture. It will have an odd shape because it is placed in a bowl instead of a bread pan, but you can slice it as thin or as thick as you wish. Ingredients 1 large egg 1/2 cup granulated sugar 1 1/5 cup all purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1 cup buttermilk - from dried milk 1 cup nuts - dates, or raisins 4 cups water - in pressure cooker with rack 1. Beat the egg and sugar in a bowl until fluffy. Add the flour, soda and baking powder mixing well. Then add the buttermilk and stir well. Fold in the fruit or nuts. Pour into a greased bowl and cover with buttered parchment paper. 2. With 1-2 inches of water in the bottom of the cooker place bowl on pressure cooker's rack. Without using the pressure weight, cover the cooker. 3. Turn the stove’s heat to medium and allow the steam to escape from the pressure cooker for about 15-20 minutes. 4. Allow to cool. Then cut into desired shape and serve.

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