Excerpted from ”Cooking under pressure ~ By Theresa Fort”
Published in "Good Old Boat" magazine
Good Old Boat: Cooking Under Pressure by Theresa Fort
Sun-dried Tomato/Herb Bread
This bread is an example of steam-baking in the pressure cooker. It is done under pressure. The amount of time for steam-baking is a bit shorter than when using an oven
, and you save fuel
only the pressure cooker.
Pre-heat the pressure cooker on medium heat five minutes before putting in your food
to be baked, covered with aluminum
foil to retain heat. Turn your burner down very low. A consistent low flame will produce a moderate oven
temperature. Cakes and other sweets seem to take a little longer than breads this way.
We love this bread sliced and toasted under the broiler with cheese melted on top. The crust is chewy and not browned on top. You can make plain bread this way by leaving out the seasonings. I like to use 1/2 whole wheat to hide the fact that the bread is not browned on top.
1 cup warm water
1 1/2 teaspoons active dry yeast
1/2 teaspoon salt
2 tablespoons olive oil
About 3 1/2 cups unbleached bread flour
1 cup fresh basil, chopped finely
4 cloves garlic, minced
6 reconstituted dry-packed sun-dried tomatoes, chopped
1/4 cup shredded Parmesan cheese
Dissolve yeast and sugar in small bowl with 1/4 cup of the warm water
. Add remaining water to large mixing bowl. Add salt
and allow to cool while yeast is dissolving. Add yeast mixture and 3 cups of flour along with basil, garlic, dried tomatoes, and cheese. Turn out on floured counter and knead for 10 minutes or until smooth and elastic, adding flour as needed. Place dough in a greased 2-quart oven-safe casserole dish or bowl that will fit in your pressure cooker. Let rise until doubled in volume in a warm draft-free place 40 minutes to 1 hour. When doubled, punch down, turn out onto counter, and knead a few times. Place dough back in dish and let rise a second time for 1/2 hour.
Pour 2 cups fresh or salt water
into pressure cooker with rack. Place container of dough in the pressure cooker and seal with lid. Bring up to 15 pounds pressure. Turn heat down to maintain pressure, and cook 40 minutes. Cool cooker immediately by placing in a pan of cold water or letting cold water run over cooker. Open lid carefully and remove bread. Cool in baking container for 10 minutes, then invert and take out of dish. Cool 15 minutes before slicing. Makes 1 loaf.
˝ cup Sugar
1 cup Flour
˝ teaspoon Soda
1 teaspoon Baking powder
1 cup Buttermilk (I don't have the recipe at hand, but you can make
Quite adequate buttermilk from dried milk)
1 cup Nut, dates and/or raisins
4 cup Water in pressure cooker with rack.
Combine egg and sugar. Sift flour, soda and baking powder. Add buttermilk anternately with sifted dry ingredients. Mix well. Add nuts and stuff. Turn into buttered bowl and cover with wax paper. Place bowl in cooker on rack with water. Place cover on cooker. Steam without pressure weight for 15 minutes, then cook at cook position for 25 minutes, allow to cool naturally.