Randall made bread in the pressure cooker. When the lid came off, we weren't sure about it at all. Then, it had to be pried out of the pan. It came out looking like a cheese cake. It was, despite out doubts, incredibly delicious. Pressure cooking is an art on boats. It saves fuel by cooking fast and does not heat up the cabin like baking would.
I must try this in my pressure cooker - please share the recipe :-)
ReplyDeleteI have been out of pocket in Savannah and Charleston on vacation with my sisters so I've missed your blog. We had a great time and your blog looks great. Love what you are doing with the photos! I am sStill enjoying following along!
ReplyDeleteHI Laura and Sherrie!
ReplyDeleteI am always thinking of STNM but especially when I'm reading or cooking! The pressure cooking bread instructions we found just said to use any regular bread recipe. Some directions said to bring the cooker to full pressure but others said not to fully pressurize. So I think we probably barely brought it up to pressure and cooked it very low for about 15 minutes. We used a very simple receipe since it was an experimental loaf - 2 cups lukewarm water, 1 package yeast, 1 tablespoon of sugar, (these three together to activate yeast) 5 to 5.5 cups of bread flour and 1 T of salt. Randall puts a little olive oil and sprinkled corn meal on the bottom of the pan before putting the dough in and that probably helped it come out.
Sherrie - I guess you didn't make it to Southern Georgia? Glad to hear you had fun with your sisters.