Cooking Bread in a Pressure Cooker - Page 2 - SailNet Community
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post #11 of 26 Old 08-30-2011 Thread Starter
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The cooking time is what I think is the most important. The pressure cooker bread we ate had a nice crust. Guess we will have to make a few sponges and bricks to get it right.


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post #12 of 26 Old 08-30-2011
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Hartley, that was a sour dough, somewhere between a loaf and a roll. In reality I think you'll find a quite acceptable crust depending on how much crunch you require.

Aeventyr, I wonder about the cooking time. Pressure cooker around 15 minutes on a burner v (I'm guessing) 30 mnutes for a small loaf in the oven ? Is it really worth it ? (I'm presuming here that you have an oven)

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Have an oven. Try new things once in awhile...


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post #14 of 26 Old 08-31-2011
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Originally Posted by aeventyr60 View Post
Have an oven. Try new things once in awhile...
I do need to get hold of some sour dough starter from somewhere and give the bread baking a go. Should have new pressure cooker soon so we can try both.

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post #15 of 26 Old 09-01-2011
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Any tips on this as well?
You don't actually bake bread under pressure. Take the rubber sealing ring out of the lid before locking the lid on. For all intents and purposes the PC acts as a dutch oven.

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post #16 of 26 Old 09-01-2011
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IMPORTANT

Turn the bread over at 50 to 60% of cooking time. Otherwise the top is soggy while the bottom is crisped. AND yes no sealing ring or weight is required.
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post #17 of 26 Old 09-01-2011
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I believe Annie Hill gives instructions and a recipe in Voyaging on a Small Income.


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post #18 of 26 Old 09-01-2011
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Check out the Bakepacker! We do a lot of camping, too, and this little item is amazing! It really does work! BakePacker

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post #19 of 26 Old 09-05-2011
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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.
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post #20 of 26 Old 09-07-2011
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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!
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Carolyn Shearlock

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