PRESSURE COOKER BREAD: LESS ENERGY, LESS TIME, REAL BREAD!

INGREDIENTS

• 1 teaspoon olive oil
• 2 cups (250g) all purpose flour
• ½ teaspoon bicarbonate baking soda (not baking powder)
• 1 teaspoon salt
• 1¼ cup (270g)whole milk plain yogurt (or sour milk, or milk with 1¼ tablespoons of vinegar)
• water to cover

INSTRUCTIONS

1. Prepare the pressure cooker with rack, or steamer basket. Then, oil a long, tall and skinny heat-proof 4 cup capacity container with a teaspoon of olive oil.
2. In a medium mixing bowl add flour, baking soda, and salt. Stir everything together with a fork and then add the yogurt. Stir lightly to incorporate, then lightly knead. The mixture should be a bit chunky and flaky - break up the biggest flakes and incorporate back into the mixture for about a minute.
3. Gather the dough together and see if it will hold together into a ball - it will be a little bit sticky. If it won't stay into a ball, sprinkle a little water. Knead lightly for about a minute to amalgamate everything.
4. Elongate the mixture and lower it in the oiled container, adding a little splash of oil to the top to keep it from sticking to the foil.
5. If using a coffee can do not use the plastic lid during cooking. If using an air-tight stainless steel canister do not use the lid from the canister (see note, above).

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