Making eggless bread in a pressure cooker

If you ask me,the taste and smell of freshly baked bread is any day better than store bought one's. So i happened to search recipes of making bread's at home.But since i still don't own a microwave :(, the task of making bread's was a bit tricky. So i went through few recipes online and came up with a a kind of hybrid version of all the recipes. I had a cute heart-shaped small cake tin with me. So i made a heart-shaped bread with the bread dough i made. And my first attempt was quite a success.

 But the recipe that i went by,i was left with a bit of extra dough which i later on made a small bun out of it. So i'll give you the same recipe.You can always alter as you like. Let's get going with the ingredients first.

Ingredients Serves-1 heart-shaped bread and a small bun

• 1 cup of flour or maida
• 1/2 cup of lukewarm milk.
• 1 tbsp of sugar
• 1 tsp of dry active yeast
• 1/4th tsp salt
• 1 tbsp on milk powder
• 1 tbsp of butter

Method

1. Take the lukewarm milk and add sugar and yeast to it.Mix it and keep it aside for 10 minutes to activate.
   
2. Meanwhile,take a bowl add flour,milk powder and salt.Mix it well.
   
3. After ten minutes take the milk.By this time it'll turn frothy due to the yeast.
   
4. Add the fluid into the dry ingredients and mix it well.If your dough is sticky then don't be scared.it's the right consistency you are looking for.
   
5. Take the dough into a clean counter top and knead it by rubbing it with your palm for 10 minutes till it all comes together.
   
6. Take the dough and keep it in a flour dusted bowl covered with a damp cloth for an hour till it doubles it's size.this process is called proofing.
   
   
   
   
   
   
   
   
7.  After an hour take the dough out.It'll be super soft and light.knead it again for another minute or so.After this process the dough is supposed to be kept in the tin that you'll make  your bread in and let it proof for the second time.It's called second proofing.But instead of doing this,i kept my dough in the same bowl where i did my first proofing for another half an hour.
   
8. After half an hour it'll rises again.Take the dough and place it in the desired tin you want to make your bread in.Brush the surface of the dough with milk and sprinkle sugar for better browning.
   
9. Meanwhile heat up your pressure cooker in high or medium flame for 10 minutes.But before placing your cooker remove the whistle and rubber around the lid. (i kept it in a medium flame.It basically depends how fast your cooker heats up. My cooker heats up quickly as it has a thin metal base.)
10. After 10 minutes open your cooker place a perforated tray or a rack stand that fit's the cooker.(i used a steel small bowl). And place the dough tin inside the cooker.Cook or bake it for half an hour or till the dough rises and the surface turns golden brown.(It took me around 25 minutes.I kept on checking in between. I was afraid it would get burned.)
    
11. After half and hour switch off the gas and keep it inside the cooker for 5-10 minutes.
12. Take it out of the cooker.Let it cool for a while.Remove the sides of the bread with the help of the knife and invert the tin to take out the bread.
    
    
    
    

Serve the hot bread with a dollop of jam or butter and Eat it up! :)

Tips

1. You can avoid using milk powder.If you do so then add an extra tbsp of flour to the mixture
2. If the dough turns a lot sticky and does not come together then you can sprinkle little flour like i did. :)
3. If the dough does not turn out that sticky then you have to add more milk to it.
4. No need to grease the tin that you'll be making your bread in.It comes out easily without any fuss.
5. The tin preferred here is an aluminium one.