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Greenland Seabird Ecology

Hi Mary Anne and crew!

Thanks for acknowledging all of us in your journal. You are most welcome!

It was fun following the expedition and learning about little auks and the communities near your field site. We look forward to working with you all as you continue to collaborate and take this experience into the classroom.

Best Wishes,
Janet

P.S. Please email the pressure cooker bread recipe - it sounds great! Smile

Sun, 08/26/2007 - 15:00

Mary Anne Pell…

 This bread recipe, along with a sturdy laminated set of recipes was made by Ann's good friend Tracy, and her husband, in Anchorage.
It was easy to make, gave off a delicious aroma and warmed our tummies.  It also did not last long in the cabin. 
Tony's famous Pressure Cooker Bread
Place 1/3 cup water in a metal boal to heat to a nice warm temperature, then add:1 tsp sugar'2 tsp yeastStir together.  Let stand until the yeast foams, about 5 minsWhile waiting, place enough water in the p. cooker to come just up to the top of the rack in the bottom of the p. cooker.  Set it on thestove and warm the p. cooker up until it is warm to the touch.
Add:1/ tsp salt to 3 cups of whole wheat flour. Slowly stir the flour into the foamed yeast with 1 1/2 clean pre-warmed waterMix. Knead with the help of more flour.  Place the dough into a 2qrt MSF pot (or any other pot that has no handle and fits inside the P. cooker).  Let rise for 20 min. Knead again. 'Add 1 cup berries-dried fruit etc. (Tracy thinks it is outlandish to place an entire cup intot his, but heh, this is one of your few pleasures on the hill.  I say make the most of it!Top the loaf with 1/4 to 1/2 cup of unsalted almonds.  These almonds will give it a fun topping and prevent the whole load from being gooey on top. Place pot with the loaf in P. cookerFire 'er up with the lid and pressure regulator on.  Bring up to pressure, then reduce heat to maintain medium pressureCook for  about 20 mins. Let cool until the pressure drops and it is safe to open
...Enjoy!