| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Water & 2 tsp. salt OR |
| 1 |
c |
Water & 1/2 C. sea water |
| 1 |
|
Packet Dry Yeast or 1 Tbls. Dry Yeast |
| 1 |
tb |
Honey or sugar |
| 4 |
c |
Flour (2 C. can be whole wheat or other flour) |
INSTRUCTIONS
Some notes on using a pressure cooker for baking: Method 1 - Uses the
pressure cooker as the loaf pan. Grease inside of cooker well and sprinkle
interior with cornmeal. If making sweet breads, omit the cornmeal. Method 2
~ Uses the pressure cooker as an oven. YOU MUST REMOVE THE PRESSURE RELIEF
PLUG AND RUBBER SEAL. The high temperatures will damage them.
In all cases, a "flame tamer" should be used to prevent scorching. Unless
specified, water should be lukewarm.
Ships Bread - Method 1
Combine water, yeast, and honey and let stand without stirring. When yeast
has dissolved (about 5 minutes), stir and knead in flour. Let dough rise in
warm place until doubled in bulk. Punch down and turn into the cooker.
Allow to rise again until doubled. Bake over medium flame for about 45
minutes. You can turn the loaf over half way thru the baking to allow for
more even browning.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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