Bread in Cooker Recipe – No Oven Homemade White Bread

11 Slices 5 hrs 40 mins

5 months ago

Hey Foodies, Everyone bakes bread in an oven, but have you ever heard of making freshly baked homemade white bread with just one piece of utensil. That’s right I am talking about a Pressure cooker. You’re gonna love how easy this one pot bread recipe is. Learn it from the expert, to make super soft and spongy bread. Just as you like it!

Bread in Cooker Recipe – No Oven Homemade White Bread

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Bread in Cooker Recipe – No Oven Homemade White Bread

Serves	Prep Time	Cook Time	Total Time
11 Slices	5 hrs	40 mins	5 hrs 40 mins

INGREDIENTS:

For the Proofing the yeast

Hot Milk - 240 ml or 1 cup
Sugar - 1 1/2 tbsp
Instant Yeast - 2 1/4 tsp

For the Dough

Plain Flour / Maida - 310 gms or 2 1/2 cups
Milk Powder - 2 tbsp or 10 gms
salt - 2 tsp or 10 gms
Butter - 1 tsp

For cooking

salt - 1 cup

For brushing and topping

Milk - as required
Butter - as required
Sesame Seeds - 1 tsp optional

RECIPE STEPS:

For proofing and kneading

In a large mixing bowl combine hot milk and sugar, stir until the sugar is slightly dissolved.
Add the yeast and give it a good stir. Allow the mixture to proof for 5-10 minutes in a warm area. After 3-4 minutes your yeast mixture should look frothy.
Add maida, milk powder and salt, mix all the ingredients until you form dough.
Transfer the dough onto a platform; continue to knead the dough for 10 minutes. The dough has to have moisture and should be almost paste like.
Use a scrapper if dough is sticking to the hands or the surface. Also add more water if the dough is dry and not very elastic.
Add butter and continue to knead the dough for few more minutes.
Grease a mixing bowl with butter and transfer the dough in the mixing bowl and cover with a damp cloth, keep it aside for 1 hour to rise or until its doubles in volume.
Using butter grease a bread tin which is 18cm in length, 9cm in height and 10cm in width. Make sure to grease all corners and also the lip of the tin and lid. Set aside.
After an hour the dough will be double in size. Remove the dough and puncture it.
Using your hands gently knead the dough to form a log shape, similar to the dimensions of the tin, ensure the dough is smooth and crack free. You can pinch the dough to make it smoother.
Place the rolled dough in the bread tin and using your fingers spread the dough to form the tin shape.
Cover the tin with a damp cloth or the tin cover; leave a small area open, so that we can check the bread. Keep the dough aside for 1 hour or until they double in size.

For Making

After 40 minutes, start preheating a cooker, spread the salt evenly and place a round ring in the centre. This will elevate the height and avoid the bread from burning.
Place the lid without the gasket or whistle, preheat the cooker for 10 minutes over high flame.
After an hour brush the bread with milk and sprinkle sesame seeds. Leave it for 5 more minutes to rise.
Place the bread in the preheated cooker, place the lid and bake the bread on medium heat for 30 minutes.
After 20 minute open the lid and if the colour is very light then brush some more milk on the bread. This will give it a good colour. Quickly cover and bake it for the remaining time.
After 30 minutes remove the bread using gloves and place it over a cooling rack.
Brush the bread with butter and flip the bread out from the tin.
Wrap the bread in a damp cloth and allow it to cool down for 2 hours. After 2 hours the bread will be soft and spongy.

For serving

Using a serrated knife slice the bread into slices.
Slice the bread as per the thickness you want. You should get 11- 12 slices depending on the thickness of the slice.
Toast the bread slices in a toaster or tava. Apply butter and enjoy.

RECIPE NOTES :

Notes: Do not proceed to make the bread if the yeast mixture is not frothy, or else your bread will not proof. Milk powder will make the bread very soft and tender. Use a cooker which has height and which can accommodate the size of your bread tin. This will ensure even cooking. If you do not have a round ring you can use a wired stand, katori, cookie cutter or a bowl to elevate the height. Use a serrated knife to slice the bread, do to not use the regular knife. Tips: Never add salt directly to the yeast mixture it will kill the yeast and will not activate. To make good dough your dough needs to have lots of moisture and it has to be very soft, almost paste like. Brushing the bread with milk, will ensure that you get the brown colour on top. Milk has natural fat and sugar which helps in the browning. You can also use sweet water. If the bread is under risen it will crack and over risen then it will deflate. Low flame means, more cooking time and dry bread and High flame means, less cooking time and very moist bread.