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Go Back   SailNet Community > Out There > Cruising & Liveaboard Forum > Provisioning > Cooking Bread in a Pressure Cooker
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Topic Review (Newest First)
01-28-2012 09:42 AM
JanetGroene Nice to hear from you but no relation. Incidentally, we pronounce it GRAYnee but many Groenes (they came from northern Germany or Holland) either changed the spelling or pronounce it GROANee.
01-27-2012 06:30 PM
travlineasy WOW! I just saw this, and the previous post made by Janet Groene. Many, many years ago, I knew a guy by the name of Jim Groene, who was married to a gal named Janet Groene. Jim was an outdoor writer in Maryland, and I was just wondering if there is a relation here. Maybe a daughter?

Gary
01-27-2012 04:27 PM
JanetGroene Four methods for baking without an oven are described in my The Galley Book (David McKay). This is not shameless self-promotion because the book is out of print but you can get used copies on Amazon. Book also describes how to can, corn, candy, dehydrate, pickle, smoke and otherwise preserve foods. Janet Groene
09-07-2011 06:25 PM
SVAuspicious
Quote:
Originally Posted by CarolynShearlock View Post
I put an empty tuna can in the bottom of the big pan, then set the bread pan on top of it.
Good idea. I use a handful of spoons for such duty, and for impromptu double boilers.
09-07-2011 03:14 PM
smurphny
pressure cooker bread

I bought a pressure cooker just for this purpose. Saw it first in the video of Jean de Sud's circumnav. It works exceedingly well. I use 3c.100% whole wheat, 1 1/2 c water, dash of salt, 2 tbsp brown sugar, 1/4c wheat gluten, 2 tbsp. canola oil and 2 tsp. yeast. Mix and knead well as you would any other bread dough. Put in cooker or bowl to rise for approx. 45 min-1hr, knock down, repeat at around 35 min., let rise again in cooker for 35-40 min and start cooking on stovetop. Use VERY lowest heat possible, so it just browns and doesn't burn, use open top vent on cooker (stow the top--not needed). Cook for a long time, probably 1 1/2+ hrs. Makes great bread with a browned crust. It's not full of air like commercial bread but very similar to the hearty bread I make at home.
09-07-2011 09:54 AM
aeventyr60 Ok, OK. Tomorrow is bread baking day. we will see and show you the results....
09-07-2011 09:46 AM
CarolynShearlock If you can't find cornmeal (impossible outside the US), oatmeal also works well. I prefer to use a Dutch oven, and do a pan-within-a-pan to make a small loaf. I put an empty tuna can in the bottom of the big pan, then set the bread pan on top of it. This gets hot air all around the bread and less likely to have the bottom burnt while the top is underdone. If you make dark breads, it's not so noticeable that it doesn't brown.

Pictures of how I've done it:

Baking Yeast Bread on the Stove Top

Another fun one to try is baking bread on the grill -- gets the heat out of the galley:
Baking Bread on the Grill

Enjoy!
09-05-2011 04:49 PM
JanetGroene Instructions, recipe were published in my book The Galley Book (McKay), now out of print but used copies available at Amazon. Remove rubber gasket. Grease cooker and sprinkle with cornmeal. Cast aluminum spreads heater better than stainless steel. Let 3- or 4-cup bread recipe rise in 4-quart cooker and place over medium-low burner. May need flame tamer. Lock on lid but do not raise pressure. Takes some practice but you'll soon sense from the smell whether bread is browning just right. Don't check too often or heat escapes and object is to create an even envelope of heat. Turn out bread. Top will not brown but bottom and sides will be a toasty, cornmeal-crusted brown.
09-01-2011 03:14 PM
downeast450 Check out the Bakepacker! We do a lot of camping, too, and this little item is amazing! It really does work! BakePacker
09-01-2011 03:00 PM
junkrig I believe Annie Hill gives instructions and a recipe in Voyaging on a Small Income.
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