... learned to make beer bread in a pressure cooker,


Bart wrote:
How? sounds good!


It's actually pretty easy. My recipe is easy to remember:

Three

That means 3 cups of flour (self-rising), 3 tablespoons of
sugar, slightly less than 1 beer. Mix up in a big bowl and
knead well. The official recipe doesn't call for it, but I
add a teaspoon of salt which improves the crust. Normally,
you'd bake it in a greased bread pan, but to make it in a
pressure cooker you have to have the perforated insert for
the bottom of the pot.

When the dough is thoroughly kneaded and you can feel it
start to rise with your hands, it will still be rather
sticky. Roll it into a ball, and sprinkle more flour over it
to take away the sticky-ness. Roll & sprinkle some more
until it is no longer sticking to the bowl. Now grease the
sides of the pot, and put a circle of tin foil over the
insert. Put the ball of dough down in the pot and mash it a
little, you want about 3 fingers width clear all the way
around so the bread can expand. Now put it on the stoveon
low, seal the lid, and wait about an hour to 1 1/4 hours. If
you want the crust to brown, open the pot sooner & paint a
little butter on it- cook another 20 minutes.

Time to cook & heat may vary, the best way to tell if it's
done is to stab a skewer into the middle and see if it is
sticky inside.

The bread should pop out, then you roll it upside down and
peel off the tinfoil. Slice to desired thickness... it is
usually a bit crumbly so it doesn't make good sandwiches.

People were amazed when we produced what appeared to be
fresh-baked bread on the Hunter 19.

Fresh Breezes- Doug King