You can make bread in the pressure cooker with our new technique! It's fast, delicious, and only uses minutes not hours of energy
Energy consumption is a concern for boaters and RVers. They both have limited space, and a very limited quantity of fuel to dedicate for cooking.
Bread does not last long at sea and it requires too much energy and generates too much heat, to bake in a galley. This recipe was especially developed for the group of brave sailors learning to pressure cook! For the land-locked, this bread won't replace Artisan Bread in Five Minutes a Day, but it's a fun alternative to blasting the oven in the summer heat.
To figure out how to get decent bread out of the pressure cooker, we had to go back to the basics. The pressure cooker is a lean, mean, steaming machine so the focus went immediately to steamed breads. But first, what container to use?
Suitable Containers for Pressure Cooking Bread
All steamed bread recipes call for a 1 pound coffee can. Few of us ever actually buy coffee this way or have access to these cans. So it was time to come up with another solution.
As with all pressure cooker accessories, first shop in your own kitchen. Look for something heat-proof, tall, narrow and that doesn't reduce near the top.
Possibilities include - small cookie tins, stainless steel storage canisters (remove attached lids), ceramic cooking utensil holder, cylindrical heat-proof measuring cups and even wide-mouth canning jars where the opening is as wide as the body. Make sure that the opening does not taper - you want to be able to get the bread out, right?!?
Don't overlook square or rectangular containers in your kitchen (or galley). The possibilities are endless. Even if your container comes with a heat-safe lid always cover it with foil, instead.
Never pressure cook an air-tight container, as the contents could remain under pressure even after the pressure from the cooker is released , there is no safe way to release this pressure other than waiting for the container and its contents to cool completely overnight.
Using a casserole or pudding mold will not achieve the same results because the container will need to be partially submerged during pressure cooking.
Savory steamed breads
A steamed bread is generally a sweet mixture between cake and bread. Think: Corn Bread, Zucchini Bread, and Boston Brown Bread. They are sweet and not savory breads.
Pressure cooker bread recipes published by my predecessors used a yeast bread dough with very unsatisfactory results.
To inch closer to true bread, we decided to use a quick-bread recipe (like, White Irish Soda Bread).
Where's the crunch?!?
Steamed breads are not crunchy - though the edges do brown a bit while pressure cooking. The texture of the resulting bread is similar to a grocery-store loaf for sandwiches. We recommend quickly sauteing a few slices in a frying pan or scorching them on a grill, as we did with this recipe, for a satisfying crunch.