Twenty years ago we had an aluminum pressure cooker on board but it didn 't like the salty atmosphere and we abandoned it to corrosion.

We got converted back to these miraculous devices when we used a stainless steel one on an extended cruise down the Antarctic Peninsula.

For the long distance cruiser gas is a very precious commodity and a pressure cooker is a very economical way to cook and cook quickly. Since then we have been using them extensively though they remain deeply unfashionable ashore.

I wondered how many others carry and use a pressure cooker in their galley?

Caramor has a Kuhn Rikon Duromatic pressure cooker because it was the only company that did one small enough to fit on one of our hobs.

Potatoes in 4 mins, sponge pudding in 10 and meat stew in 20 really does save on gas.

Here is a bread method but the bread is steamed rather than baked, personally I like crust so am prepared to spend the extra 20 mins in the oven.

Prepare bread dough, place it in a container which will fit inside the pressure cooker.

Fill with water up to trivet (more if you are worried there is a risk of the cooker boiling dry), place bread (in its container) in, cover loosely and let the dough rise.

Cook for 20 mins at full pressure. Let it cool, remove lid, then let it cool again.

Loaf will be a little slimy but should be fine inside.

I did meet an Irish/German couple in Lanzarote and they were cooking flat breads in the pressure cooker.

Good luck!

Kath