Bread in a multicooker-pressure cooker Saturn ST-MC9184

Bread in a multicooker-pressure cooker Saturn ST-MC9184

Category: Yeast bread

Ingredients
milk serum	500 ml
flour	550-600 g
salt	2 tsp
honey	1 tbsp. l
vegetable oil	5 tbsp. l
dry yeast	2 tsp
onion (optional)	1 PC
bell pepper (optional)	1 PC

Cooking method

• In a bread maker on the yeast dough preparation program, knead the dough, when the first batch is over, pour finely chopped onion and pepper into it. At the end of the program (in my bread maker, the full cycle is 1 hour 30 minutes), we transfer the dough to the pressure cooker bowl, which has been previously oiled with vegetable oil. This is what I had from 550 g of flour.
• 
• We put the dough in the pressure cooker, for proofing we turn on the Defrosting program for 25 minutes, at the end - knead, and turn on Defrosting again for 25 minutes. Here is the look of the dough after kneading.
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• After the second proofing, turn on the Baking for 40 minutes. The dough has risen almost to the top of the bowl.
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• We get this kind of bread after 40 minutes of baking. It is almost ready, we just need to put it back in the bowl upside down and turn on the Baking program for another 20 minutes to brown the top.
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• And here is our finished loaf, baked from all sides. In the first photo there is bread baked from 550 g of flour and with the addition of only onions (height 10 cm), on the second one of 600 g of flour with onions and pepper (height 10.5 cm).
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• Help yourself!
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Note

You may need more flour, adjust it, focusing on the state of the "kolobok". You should get a not very tight, but formed "kolobok"
I added this note because today, kneading the bread for this recipe for the third time, I used new flour from the store, and I had to increase the amount of flour by 100 g!

Mila! Very appetizing bread turned out! And how beautiful
I want to try baking. Honey 1 tbsp - spoon not finished? Can't it work with pressed yeast?

[ElenaMart]

ElenaMart, thanks for saying - I really didn't finish writing. It seems that I was checking the recipe, but did not notice. Yes, 1 tablespoon honey, corrected in the recipe.
Compressed yeast - which is raw, in large briquettes? I think that they can also be, I actually also love yeast dough with fresh yeast, but they are not always at home, and dry ones are always at hand.

[Lud-Mil @]

Lud-Mil @, baked bread - in the main baking - everything was fine, but after the coup to the other side, pressure was accumulated and after letting it down - I saw that the top of the bread fell completely - do you also gain pressure when baking (after turning)? (was the valve always closed)

[wmw55]

wmw55, my baking does not build up pressure. Although it seems someone wrote that there was a set of pressure on baking. Was your valve open or closed?
In general, baking in a pressure cooker is an interesting process, I remember that I came across messages in the topics about other pressure cookers that bake under pressure and everything works out, but for someone the opposite.
I have now stopped turning the multicooker pastries over, because they are usually always well baked, and for beauty I brown the top in the airfryer, my sister taught me how to brown the top in the microwave under the grill, it also works well.

teach me, too, I also have a microwave with a grill.

[wmw55]

wmw55, but there is nothing special to teach how to bake bread - we take it out of the saucepan, put it in the microwave and turn on the grill (just a grill mode, not combined with microwave and not microwave), and there we are already guided by time, depending on how the grill works in your microwave.The first time, set 10-15 minutes and track how long it took for the appearance of a golden brown crust, then you will immediately set the exact time.