sour cream cheese quickbread, IP

Belle Dujour

3 cups all-purpose flour

1 Tbsp. baking powder

1 tsp. salt

¼ tsp. cayenne pepper (optional)

1 cup grated old cheddar or other intensely flavored cheese

½ cup grated Parmesan cheese

1¼ cups milk

¾ cup sour cream or plain yogurt

3 Tbsp. butter, melted

1 large egg

prepare IP and cooking container (à la coffee can) per instructions below.

In a large bowl, stir together the flour, baking powder, salt and cayenne pepper. Stir in the grated cheeses, tossing to blend and get rid of clumps.

In a medium bowl, stir together the milk, sour cream, butter and egg. Add it to the dry ingredients and gently stir with a spatula just until combined. Don’t overmix, or your bread will be tough.

Pour the batter into the prepared pan. If you like, sprinkle the top with additional grated cheddar or Parmesan cheese.

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subheading: from hippressurecooking:

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.

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.

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.

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.

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).

Cover with foil and , to ensure room for expansion, make a little pleat in the middle of the foil.Tie a string around the edge to keep the container tightly closed.

Lower the container into the pressure cooker on the rack and fill the cooker with hot water from the tap to half the height of the container.

Close and lock the lid of the pressure cooker.

For electric pressure cookers: Cook for 20 to 25 minutes at high pressure.

NOTE: Cooking times may vary depending on the width and materials of the container used (glass and ceramic will take longer than stainless steel or aluminum).

When time is up, disengage the “keep warm” mode or unplug the cooker and open when the pressure indicator has gone down (20 to 30 minutes).

Carefully remove the container, remove the foil and test the bread by inserting a toothpick. If it comes out clean, un-mould the loaf and put on a cooling rack (or cool burner) to rest for 10 minutes before slicing.

Slice and serve warm with fresh butter, lightly fry in a saute pan with your favorite infused oil or scorch on the grill before serving.

www.hippressurecooking.com/pressure-cooker-bread-less-ene... check this link for tips re container

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