Easy Bread Anywhere: "Baking" bread in a pressure-cooker

Step 5 Slice and eat!

The bread will feel kind of sticky on top at first, and might look a bit slimy. If you've ever made bagels, well, that's what it looks like.

Once it's cooled enough, it should come out of the pan and slice easy enough. Mine looks like a huge, funny bagel-muffin.

While a bit odd-looking on the outside, it looks just like any other bread inside and is just as tasty. Also, it has no crusts for those who dislike them.

I ate mine with a pressure-cooker broccoli sweet-potato stew and some oil and vinegar. Enjoy!

An amazing variety of things can be steamed in a pressure-cooker. I hope I've encouraged people to experiment with this often-ignored kitchen tool - I use mine every day!

A warning: This cooker is made of anodized aluminum, which is inert, harder than stainless, very easy to clean, and will not dissolve/leach into your food.
Many are made of ordinary, shiny metallic aluminum. These slowly dissolve into your food, particularly if it is acidic, destroying the pot and potentially your health... also things stick to them like mad. I would highly recommend getting an anodized aluminum cooker if you are thinking of purchasing a pressure cooker.

Comments

[ramedia]

Excellent instructable. Thanks for taking the time.