Fresh Bread in a Pressure Cooker

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Sandyman

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Help me out here folks.

SWMBO says it ain't possible, but I know I have read somewhere about peeps crossing the Pacific, and others making extended passages, saying how much they enjoyed fresh bread cooked in a pressure cooker.

Just how do you do it ? Is the dough some kind of special recipe ?

SWMBO says she cant see how you could do it without burning it.
 
You are a week or 2 early for me to help out..........now have all the kit (I think!), just not got into the experimentation stage yet..........

But from my Googles over several months it seems that no special recipe required - however as they don't come out of the pressure cooker exactly the same as an oven a degree of experimentation required to find a bread mix that works for you / suits your tastes / use...........certainly I have not found any definative website that is exactly what I am after. The good news is that a million bread recipes on the web :) The biggest difference to oven appears to be no / low crusts - but seems that can be kinda replaced by oatmeal (or summit, I forget :rolleyes:).

Am gonna be starting with the simplest bread mix and also sourdough over the next couple of weeks at home and just see what happens :eek: In due course will then try and replicate onboard.............

Will be interested in the experiances of others though.
 
Ingredients
Flour 500 g
Water .25l (one glass)
Yeast: 1 teaspoonful
A little sugar
Olive oil
Salt: one abundant teaspoonful

Stir the yeast in a little lukewarm water with a bit of flour and the sugar, then let it rest for at least 15min in a warm place.
In a salad bowl mix flour, with the water/yeast and salt for at least 10 min to make the dough, it must be elastic but not too sticky.
Shape it like a ball, sprinkle a bit of flour and leave in a warm place for 1-2 hours (depending on temperature), covered with a cloth.
Oil well the inside of the pressure cooker, bottom and sides, gently put the dough inside. If during the transport the dough "collapses" leave for a further 20-30 minutes.
Close the pressure cooker, but leave the valve open.
Cook for 30min with the lowest available heat, a heat diffuser or a metal plate can be handy if the gaz is too strong.
After that, open the cooker, detach the loaf with a knife, oil the cooker again if need be, flip the half cooked bread over, close the lid and cook for 30 more minutes

It's better to try it at home first, to get the feeling as to dough consistency, how much heat, etc.



Out for lunch now :smile:
 
If you don't have time you can also do a very quick flat bread in a good quality non-stick frying pan:
Make the dough with water, salt (if using sea water about 50/50 seawater to fresh) & self-raising flour
Roll it out or spread it out with your fingers
Heat pan with some olive oil in
Cook on one side
Flip it over and cook on other

You can put some seeds in or garlic, herbs, sundried toms or use as a pizza base...
 
This one has been classified as the absolute best frying pan bread and is just as good as any oven bread. Try it out and you will be surprised.

bread in a few minutes

3 cups flour
1tsp salt
1 tbsp baking powder
½ cup butter or marg or oil
1 1/3 cups milk or water

mix dry goods, cut in butter with 2 knives until crumbly or add oil together with milk
add milk or water and stir
divide the dough in half or in 3, take one part and spread out in cold frying pan with your fingers until the bottom is covered (or make a nice circle with a rolling pin but get your galley all messy) and turn on low-medium heat
turn over after about 5-10 mins
when it looks done, it is done...enjoy!
slice like a pie and split each pie shape open to form a sandwich
you can also make individual ‘rolls’ it is just more work, rolling cutting etc
the mixture will keep covered in plastic in fridge for several days
don't be tempted to fry the whole batch at once as it becomes too thick to cook right through
you could bake the whole batch at once in oven 20 mins in hot oven, just spread out thinly on baking sheet
 
Almost the same, but you don't need to start the yeast first.
500gm flour (plain, or strong white NOT self raising)
2 tsp (1 sachet) dry quick yeast
2tsp salt
2 tsp sugar
glug of oil
3/4 pt hand hot water

Put all in bowl, mix well and gather the clumps together. Turn out onto floured board, knead well 5-10 minutes (my husband says this is the best way ever to clean oily hands....) Lightly oil pressure cooker (or any large heavy saucepan) and shake a light coating of flour over the oil. (Leave trivet in if using pressure cooker - but take care not to turf it into the oggin later when rinsing out pan) Put dough in pressure cooker, cover with clean tea towel. Leave to rise until pan about 2/3 full. Put lid on (take seal off if you do this regularly as it will harden the rubber - or keep another sealing ring for normal cooking) Do NOT use pressure. Cook over lowest heat for about 35 minutes. Turn out, turn bread over, and replace for about 10 minutes more to brown crust. Makes a large loaf. ENJOY. I always made bread on my husbands off watch or half the loaf would be gone toute suite.

Frying pan bread also good, but doesn't keep - not that it would have to on our boat!
 
bread

Sybaris said:
This one has been classified as the absolute best frying pan bread and is just as good as any oven bread. Try it out and you will be surprised.

bread in a few minutes

3 cups flour
1tsp salt
1 tbsp baking powder
½ cup butter or marg or oil
1 1/3 cups milk or water

mix dry goods, cut in butter with 2 knives until crumbly or add oil together with milk
add milk or water and stir
divide the dough in half or in 3, take one part and spread out in cold frying pan with your fingers until the bottom is covered (or make a nice circle with a rolling pin but get your galley all messy) and turn on low-medium heat
turn over after about 5-10 mins
when it looks done, it is done...enjoy!
slice like a pie and split each pie shape open to form a sandwich
you can also make individual ‘rolls’ it is just more work, rolling cutting etc
the mixture will keep covered in plastic in fridge for several days
don't be tempted to fry the whole batch at once as it becomes too thick to cook right through
you could bake the whole batch at once in oven 20 mins in hot oven, just spread out thinly on baking sheet
Click to expand...

This my friends is known as DAMPER BREAD it was the staple for the aussies in the outback
 
'Manatee' Pressure Cooker Bread

For this you will need a round tin to put the bread mixture in, but a smaller bundt tin or cake tin with a loose bottom will work fine.
Make up your favourite bread dough but do not exceed 1.5 lbs of mix. Let double in the usual ways before cooking.
Place the pressure cooker trivet upside down in the cooker, the bread tin sits on this.
Remove the seal from the lid, the cooker must NOT pressurise.
Pre-heat the cooker on hob or gas ring, you have to judge the temperature or use a meat thermometer to determine when ready to cook.
Place the bread tin in the cooker and put on the lid; reduce the heat beneath to low. The bread should cook in much the same time as in the oven.

Enjoy!!!
 
mandlmaunder said:
For this you will need a round tin to put the bread mixture in, but a smaller bundt tin or cake tin with a loose bottom will work fine.
Make up your favourite bread dough but do not exceed 1.5 lbs of mix. Let double in the usual ways before cooking.
Place the pressure cooker trivet upside down in the cooker, the bread tin sits on this.
Remove the seal from the lid, the cooker must NOT pressurise.
Pre-heat the cooker on hob or gas ring, you have to judge the temperature or use a meat thermometer to determine when ready to cook.
Place the bread tin in the cooker and put on the lid; reduce the heat beneath to low. The bread should cook in much the same time as in the oven.

Enjoy!!!
Click to expand...

And I can personally recommend Lees cooking! :) mmmmmmm........
 
CharlesSwallow said:
Then why use a pressure cooker at all? we have a large stainless boiling pot with a close-fitting lid - in effect, a pressure cooker without a seal or a pressure valve. Surely then this would work just as well?

Chas
Click to expand...

We use our presure cooker for the bread because of the TRIVET, if you have a small enough trivet type of thingy then any good size pot with a lid will work. :)
Just happens the presure cooker comes with the right bits.
 
used to make it all the time just following the recipie on the back of the dried yeast packet. The reason a pressure cooker is recommended is because they have a heavy rounded base so the bread is not burnt on the bottom and comes out easily. Still need to oil the pot. Also it was generally the biggest pot in the galley. When we got low on salt we substituted half seawater for the salt in the in the recipie.
 
Why bother with all this caper. Most of us have ovens, so use the oven. You can make a couple of days worth in one go.

If you want good yeast bread cook in the oven.

If you want even quicker bread bake Irish soda bread, again in the oven !!

My missus regularly cooks batches of bread buns and loaves whilst sailing, so long as we're not heeling more than 20 degrees !! If we are she can still produce a lovely fresh soda bread by putting the dough in a high sided cake tin and 30 mins later lovely fresh bread !!!

We save the pressure cooker for the soup/stew/ to accompany it.
 
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