FullCircle
Well-Known Member
I need to make some to dunk in me gravy!
Anyone got a recipe for pressure cooker bread?
- Thread starter FullCircle
- Start date
jbweston
Well-Known Member
There's one in John Vigor's The Seaworthy Offshore Sailboat. I confess I haven't tried it!
It's too long for me to transcribe here but there's a copy of the page on Google Books - just google 'John Vigor bread' and it should be the first result.
Let us know if it's any good.
It's too long for me to transcribe here but there's a copy of the page on Google Books - just google 'John Vigor bread' and it should be the first result.
Let us know if it's any good.
Badger
Well-Known Member
Chateau Lea and Perrins
How was your glass of Worcestershire vin de pays ? Nice looking wine bottle.
How was your glass of Worcestershire vin de pays ? Nice looking wine bottle.
FullCircle
Well-Known Member
Top vintage. Lively bouquet, tart on entry with a long finish.
MoodySabre
Well-Known Member
FullCircle
Well-Known Member
Thanks Roger, saw that one.
As it looks so stodgy, I am trying to find someone who has actually done it and eaten it.
Woodlouse
Well-Known Member
We had to resort to pressure cooker bread on an Atlantic crossing earlier this year. It takes fecking hours to cook and the result is heavy and stodgy. But hey, if you've no other option, it's bread, and it didn't kill me.
Jeannius
Well-Known Member
We've just made our first loaf in a pressure cooker. I've got the recipe on paper but I'll see if I can find the original online. (my typing speed is **** so it'll take forever if I have to type it all in)
This recipe uses a pressure cooker but not at pressure and not with any steam. Did a pretty good job in 45 minutes cooking time, at lowest possible gas setting. Ate the lot in one day, half of it while still warm.
This recipe uses a pressure cooker but not at pressure and not with any steam. Did a pretty good job in 45 minutes cooking time, at lowest possible gas setting. Ate the lot in one day, half of it while still warm.
Cantata
Well-Known Member
Where do I get one of those, please?
FullCircle
Well-Known Member
FullCircle
Well-Known Member
Sounds promising. Any chance of getting the recipe?
By the way, what size pressure cookers are you all using?
We think 4 to 4.5 litre seems about right.
FullCircle
Well-Known Member
Where do I get one of those, please?
Dick, if I sent you one, you would get bored with it very quickly.
doug748
Well-Known Member
Soda Bread is a great alternative. Nowt like bread but very nice for your breakfast with tomatoes or eggs.
I put together enough for the season, as a dry mix, in an airtight box. No fridge needed and very easy if you have an oven. Just add water and away you go.
I put together enough for the season, as a dry mix, in an airtight box. No fridge needed and very easy if you have an oven. Just add water and away you go.
ParaHandy
Well-Known Member
I that's a FB pie, the cooking time is more than enough to cook a loaf of decent bread at the same time and rescue yer cook's reputation fer serving up yon offal ... !!
Woodlouse
Well-Known Member
No great recommendation then?
Well, no, but I doubt what we got was anything like as good as is possible. The poor girl who cooked it worked a miracle in the face of a gale with a leaky skylight over her head.
Jeannius
Well-Known Member
I'll scan it. Forgot I have a scanner in new printer!
Jeannius
Well-Known Member
We have a 6 quart but the attached recipe (American) fits in a 4 quart. Here you go....
Eight-Inch Circle Bread
Crusty, unsliced loaves of bread are best, and even in the tropics will last a week
or so before we need to trim off the edges. Then we bake fresh bread. Of course, we
don't bake when the sailing conditions are rough, but when the going is light, some-
one is often busy sifting flour or kneading dough, and the cabin becomes filled with
the delicious aroma of fresh bread.
Directions for one loaf:
1. In a large bowl, dissolve one packet active dry yeast (1/4 oz. or 7 g), 1 table-
spoon sugar, and 2 teaspoons salt in 1 1/2 cups lukewarm water. Let stand 5 minutes.
For yeast to work, it must be warm, but not hot. It's best at 105°F to 115°F.
2. Stir in 4 cups white flour (or 2 cups white and 2 cups whole wheat flour).
Knead the dough until it is spongy and elastic, about 5 minutes or a little more. It's
better to knead too much than not enough.
3. Cover the bowl with a clean cloth to protect it from drafts and put it in a
warm place until the dough doubles in bulk. This will take about 1 1/2 hours or so,
depending on the cabin temperature.
4. Grease the inside of a heavy 4-quart pressure cooker pan with margarine or shortening and
sprinkle with cornmeal. Knock down the dough and put it in the pressure cooker (again covered
with a cloth to protect the dough from drafts). Set it aside until the dough doubles in bulk.
The second rising will take 1 hour or so, depending on the warmth.
5. Bake the bread in the cooker (with the top—including the rubber gasket—in
place), but do not use the pressure device on top of the lid. This will allow the pres-
sure cooker oven to breathe. Try a medium flame and one flame tamer for 30 minutes.
Put on oven gloves and remove the pan from the heat. Take the top off, dump
out the loaf, turn it upside down, and put it back in the pressure cooker (with the
top on) for another 30 minutes.
Use a timer with a bell of some kind to keep track of the baking. When the
bread is done properly, a sharp knife stuck in the dough will come out clean. If the
bread is underdone, give it another 5 or 10 minutes. If it's burned, next time either
decrease the flame (if possible on your stove) or use two flame tamers. With a little
practice, the bread will turn out perfect.
This loaf needs 4 cups flour (or 1 lb.) and will last two people about three days.
At this rate, bread for a month requires about 10 pounds flour, which we stow in
large jars with screw lids.
We find that a stainless steel knife with an 8-inch serrated blade works best for
slicing bread.
