Pressure Cooker Recipe Day 7: Steamed Bread
On November 17, 2012 I married the love of my life and met a new love: My pressure cooker!
To spread the love I’m using my pressure cooker every day and sharing the recipes on my blog.
My main attraction to pressure cooking is getting a nice meal on the table quickly, enjoying it slowly, and cleaning up quickly. This recipe is not especially quick to make but can be eaten quickly on the go. It is a fun novelty to try.
Adapted from Hip Pressure Cooking
- 1 T vinegar
- 1 C milk
- 2 C flour
- 1 t baking soda
- 1 t salt
- Prepare containers* by oiling well.
- Measure 1 T vinegar into measuring pitcher. Fill to 1 C line with milk. Stir. Allow to sit and for milk to curdle.
- Sift together dry ingredients.
- Pour sour milk over dry ingredients. Knead bread into a ball.
- Divide ball into containers to half-full. Cover containers with foil, leaving room for expansion. Secure with rubber band or string.
- Place rack in pressure cooker. Arrange containers on rack. Fill pressure cooker with water until containers are half underwater.
- Bring cooker to full pressure. Cook 15 minutes. Allow pressure to drop naturally.
- Milk never goes old at our house, but if it did I would use sour milk instead of vinegar with regular milk. Don’t omit the vinegar, however. The milk needs to be acidic in order to activate the baking soda.
- *Containers can be anything that is pressure-cooker safe and cylindrical. You choice depends on the size of your pressure cooker and what you have available. A coffee can would fit the whole recipe. I used two large mugs. I suspect wide-mouth pint jars would be ideal.
- Time savings for baking muffins vs. steaming bread is minimal. The fun here is in the novelty. The texture and taste of the bread is also fabulous. It makes a great stand-in for an English muffin.
- I will try this technique again, but look forward to tweaking the recipe.