This classic bread is made out of all-purpose flour (maida) and milk, which easily goes well with a cup of tea and milk. The milk makes the bread more spongy and tasty.
Here let us see “How to make bread at home without an oven?”
2 cups All Purpose Flour (Maida)/ Whole Wheat
1/4 cup Sugar
2 tbsp Active dry yeast
3/4 cup milk ( can increase the quantity accordingly)
3 tbsp Butter
A pinch of salt
Water ( you can add it instead of milk)
Making Whole Wheat Bread in Pressure Cooker
First, let’s start with activating the yeast.
In a cup, add 3/4 cup of warm milk (the milk temperature shouldn’t be too hot or cold). Then, add in 2 tbsp of sugar and mix it well until the sugar gets dissolved. Now, add the yeast to the milk and mix it well. Cover the yeast for 10 minutes.
After 10 minutes, the yeast will create a foamy texture. If you can’t see any foam-like texture after 10 minutes start the first.
Once after the yeast activation, we can start mixing the ingredients all together.
Take a bowl or a deep vessel and add in the wet ingredients the flour (maida or whole wheat), sugar, a pinch of salt, and give a mix. Then add the yeast solution and give a nice mix. The dough may look soggy and stick but don’t worry. That’s what we need.
Put the dough on a clean surface and start kneading it for 15 minutes. After 15 minutes the dough will not stick to the surface and as well as in the hand. So it means that your dough is ready.
Add 1 tbsp of butter and give a gentle knead for a minute. Now take a bowl and grease it with butter. Next, put the dough in it and apply butter at the top of the dough (this keeps the dough moist). Finally, cover the bowl with a cloth.
Wait for 1.30 to 2 hours until the dough doubles in size. Then transfer it to a clean surface and knead it for a minute. Take the bread mold and grease it will butter or oil (instead, you can also use butter paper). Move the dough to the mold and cover it for another half an hour.
Tip: The longer it Fermat’s, the bread looks more spongy and soft.
While the dough is fermenting, let’s get our cooker ready for baking.
Take a heavy bottom cooker and add in the salt about a cup or 2. Then place a silver cup or cutter to avoid direct contact of mold and cooker. Take off the weight (whistle) and cooker gasket. Let this sit for 10 minutes on high flame.
Place the bread mold inside the cooker and cover it with the lid. Reduce the flame to low. Let the bread cook for about 30 minutes and don’t forget to grease the top with milk.
Note: High flame means less cooking time and rusty texture. The low flame will make the bread softer.
After baking, move the bread to the rack and cover it with a cloth until it cools down. That’s it. Now you can enjoy a spongy and yummy milk bread.