Or - maybe you'll find you like the "crumb" of this bread better than most homemade bread, (crumb is what bread nuts call the inside of the bread, as opposed to the crust). Steamed bread has a moist and springy crumb, much like a store-bought bread would be if it hadn't gone stale on the shelf.
Sure you could have brought some stale slices from the store - but nothing beats real, fresh bread you made yourself!
A stove of some sort
A pressure cooker
A "trivet" or "steamer" - that's the little rack in the middle - that will fit in the pressure-cooker
A small pot, that will fit inside the pressure cooker
A bread dough that will fit in your pot (mine is 1lb), ready for the final rise.
This is a baking technique instructable - there's plenty of info on making bread out there. If you're trying this at home and have a bread machine, you can cheat and make one on the dough cycle - that's what I did for this instructable, oh lazy me!
Step 1: Get the dough in there
This dough, for the record, is a French bread dough with 75% white, 25% rye.