This recipe was developed for kitchens without an oven. Yeasted dough enriched with kashar cheese and thyme is cooked in a pressure cooker with the lid closed. Despite being cooked on the stovetop, the loaf comes out soft inside with a lightly crisp crust, ready for breakfast.
Dissolve the fresh yeast and sugar in the warm milk and let it foam for 10 minutes. Mix the flour with the salt and make a well in the center. Add the yeast mixture and cooking oil, then knead into a soft dough.
Place the dough in a greased bowl, cover it, and let it rise in a warm place for 40 minutes, until doubled in size.
Gently punch down the risen dough, then fold in the grated kashar cheese and thyme. Place the dough in the bottom of a greased pressure cooker and spread it out.
Close the lid with the gasket removed and cook over low heat for 35 minutes, until the bottom of the bread is browned. Check occasionally to make sure the center is cooked through.
Cover the bowl with a damp cloth while the dough rises to keep the surface from drying out. Before opening the pressure cooker, check the bottom of the bread with a spatula; if it is not browned, cook it for a few more minutes. Contains wheat (gluten) and dairy (kashar cheese).
Fırınım bozulduğu için bu tarifi denedim, tarifte yazan 35 dakika yerine kısık ateşte 42 dakikada altı iyice kızardı; ocağınız çok güçlüyse süreyi kısaltmanızı, zayıfsa biraz uzatmanızı öneririm.
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