| 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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