cp99
New member
Someone asked about making bread in a pressure cooker, in the recent cooking thread.
As usual there are a thousand ways of doing any one thing but try this: use your usual oven bread recipe, only in the pressure cooker; BUT:-
1. Don't lock the lid with a pressure setting, most agree that the bread resulting is lousy (on the other hand some like it - chacun a son wossit - some people even like Mother's Pride, so you can't tell). Just rest the lid on the top - all you're doing is using it as a large pan. That's handy as it'll probably be the biggest pan you've got.
2. Use a sacrificial layer at the bottom. Whatever is at the bottom will get burnt, so after greasing up the pan well (corn oil is good), then sprinkle a thick layer of stuff at the bottom. Flour is no good as it will just become a burnt part of the loaf. I have used muesli, which scrapes off the loaf without too much effort, but there must be several alternatives.
Start out fairly hot for a while then turn it down very low. Some use a flame tamer underneath (an asbestos-type mat thingy). Turn the loaf over after 20 minutes if you remember.
Just suck it and see. I'm not a cook but I succeeded with a turkey and roast potatoes in the Flavel Vanessa last Xmas by being extra cunning, which is probably my finest lifetime achievement...
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As usual there are a thousand ways of doing any one thing but try this: use your usual oven bread recipe, only in the pressure cooker; BUT:-
1. Don't lock the lid with a pressure setting, most agree that the bread resulting is lousy (on the other hand some like it - chacun a son wossit - some people even like Mother's Pride, so you can't tell). Just rest the lid on the top - all you're doing is using it as a large pan. That's handy as it'll probably be the biggest pan you've got.
2. Use a sacrificial layer at the bottom. Whatever is at the bottom will get burnt, so after greasing up the pan well (corn oil is good), then sprinkle a thick layer of stuff at the bottom. Flour is no good as it will just become a burnt part of the loaf. I have used muesli, which scrapes off the loaf without too much effort, but there must be several alternatives.
Start out fairly hot for a while then turn it down very low. Some use a flame tamer underneath (an asbestos-type mat thingy). Turn the loaf over after 20 minutes if you remember.
Just suck it and see. I'm not a cook but I succeeded with a turkey and roast potatoes in the Flavel Vanessa last Xmas by being extra cunning, which is probably my finest lifetime achievement...
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