RAPID EGG COOKER INSTRUCTIONS RECIPES

Steps:

• Combine the rice and water: Place the rice, water, and salt in the bowl of an electric pressure cooker. Lock the lid on.
• Set and cook: Set the pressure cooker to HIGH and set the timer for 4 minutes.
• Natural release: Let the steam release naturally for 10 minutes. Do not open the release valve.
• Open and serve: Carefully quick release the remaining pressure until the lid can open. Add the butter, if using, and fluff with a fork.

Steps:

• In a large bowl, dissolve yeast in water. Stir in the yolks, 3 eggs, oil, sugar, and salt. Add about 3-1/2 cups of flour to make a sticky dough.
• Turn dough out onto a lightly floured surface. Knead with remaining flour until smooth and elastic, about 7 minutes. Place in a well oiled bowl, and turn to oil the entire surface of the dough. Cover with a damp cloth. Place in a warm place until double in size, about 1-1/2 hours.
• Punch down the dough, and divide into 3 pieces. Roll each piece into a rope about 12 inches long. Braid the three strands together, and seal the ends. Place the bread on a greased cookie sheet. Beat the remaining 1 egg with a pinch of salt; brush onto bread. Let the bread rise until doubled, about 45 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Brush the bread with eggwash again.
• Bake for 40 minutes, or until golden. Cool on a wire rack.