Pressure Cooker Cinnamon Raisin Bread

Instructions

1. 1

   In a large mixing bowl, combine the warm milk, honey, and active dry yeast. Stir gently and let it sit for about 5 minutes until it becomes frothy.

2. 2

   Add the all-purpose flour, unsalted butter, salt, ground cinnamon, and raisins to the yeast mixture. Mix until a dough forms.

3. 3

   Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic.

4. 4

   Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.

5. 5

   Once the dough has risen, punch it down to release the air and shape it into a loaf.

6. 6

   Place the loaf in a greased pressure cooker pot. Close the lid without the pressure valve and let it rise again for about 30 minutes.

7. 7

   Set the pressure cooker to the 'Bake' setting or use a manual setting at low pressure for 30 minutes.

8. 8

   After baking, carefully remove the bread from the pressure cooker and let it cool on a wire rack before slicing and serving.