Instant Pot Crusty No Knead Bread Recipes
INSTANT POT® CRUSTY NO-KNEAD BREAD
Great crusty bread requires a great deal of time to make, patience, and the perfect environment. The Instant Pot® cuts the time by several hours and creates the perfect slightly moist, warm environment perfect for activating dough. This goes so great with a good slathering of butter or dipped in a warm bowl of stew!
Provided by NicoleMcmom
Yield 10
Number Of Ingredients 8
Steps:
- Whisk flour and salt together in a large bowl; set aside.
- Combine yeast and sugar in a medium bowl; add water and stir once. Let stand until yeast has bloomed and bubbled up slightly, about 5 minutes.
- Meanwhile, line the bottom and sides of a multi-functional pressure cooker (such as Instant Pot®) with parchment paper that has been lightly coated with cooking spray.
- Add the yeast mixture and oil to the flour mixture, and stir until incorporated and a shaggy, slightly sticky dough is formed. Add dough to the pot. Close and lock the lid; seal vent. Select Yogurt function; set timer for 4 hours.
- Remove lid. Dough should be doubled in size, and will have tiny bubbles on the surface. Lift out dough using parchment paper. Turn dough onto a lightly floured sheet of parchment, and form into a ball. Sprinkle top dough ball lightly with flour, and cover with a kitchen towel. Allow to rest until slightly risen, 30 to 40 minutes.
- While dough is resting, place a Dutch oven with a lid in the oven, and preheat to 450 degrees F (225 degrees C) for 30 minutes.
- Carefully remove Dutch oven from the oven. Transfer in dough using parchment. Cut slits in the top. Cover and return to the oven. Bake for 30 minutes. Uncover, and bake until golden brown and crusty, 10 to 15 minutes. Transfer loaf to a cooling rack; let cool slightly before slicing.
Nutrition Facts : Calories 206.1 calories, Carbohydrate 31.3 g, Fat 6.3 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 0.9 g, Sodium 290.3 mg, Sugar 0.7 g
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- Make Bread Dough: In a large mixing bowl, add in 400g all-purpose flour, then 8g fine table salt. Mix them very well. Add in instant yeast, and mix them very well.*Pro Tip: If you're using Active Dry Yeast, please see recipe notes section.Yeast Rising Time Chart:Option 1 - Good Flavor (2 - 3 hrs on countertop): use 6g – 8g Instant Yeast or 7.5g – 10g Dry Active YeastOption 2 - Middle Ground (2 hrs on countertop + 12 hrs in Fridge): use 4g – 6g Instant Yeast or 5g – 7.5g Dry Active YeastOption 3 - Best Flavor (2 hrs on countertop + 24 hrs in Fridge): use 4g Instant Yeast or 5g Dry Active YeastPush all the flour mixture to the side by creating a well in the middle. Gradually pour 300ml cold water into the well, then mix the flour until well incorporated to form a wet sticky dough.*Pro Tip: Make sure all the flour is mixed in. Depending on your flour, you may need another 30ml of cold water.Cover the dough with a lid or food wrap to retain moisture.
- Rising Dough: Let dough rise to almost double in size for 2 hours at 75°F (24°C) to 85°F (29°C). Then, you can continue to step 3 or place it in the fridge for 12 - 24 hours.Option to Rising Dough in Instant Pot: If your kitchen is cooler or warmer, you can use Instant Pot Yogurt Low or Less setting (Temperate: ~72°F - 76°F) or Sous Vide function (set Temperature to 80°F). Grease the bottom of the inner pot with some oil. Add dough in Instant Pot, then cover Instant Pot with a lid. Wait & let the dough rise until it doubles in size (~2 - 3 hours).*Pro Tip: The temperature affects the time it takes for the dough to rise, and the rising time determines the bread's flavor. Generally speaking, the longer you let the dough rise, the more flavor it develops.
- Shape Bread Dough (see photo): Lightly dust your work surface with some flour. Place the dough on the dusted surface.*Pro Tip: To prevent the dough from sticking to your hand, wet your hand with a bit of water before you fold the dough.Fold the bottom part of the dough up, then pull and stretch the top part of the dough and fold it down. Flip the dough over and roughly shape it into a round "ball" shape. Grease the bottom of a stainless steel container with some oil, then place the dough in the container. Cover the container with a lid.
- Final Proof Bread (Optional): Let the dough rest and proof for 1 to 2 hours at 75°F (24°C) to 85°F (29°C).*Note: This final proofing step is recommended. You can also proof the bread in Instant Pot using "Yogurt Low or Less setting" or "Sous Vide function" (see Step 2 for instructions).
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- Combine 1 1/2 cups warm water (105-110°F), yeast, and sugar in a bowl and stir. Allow the mixture to rest for 10 minutes covered. It should bubble once the yeast becomes active, if it does not, you should restart with new yeast.
- Add olive oil, salt, and optional seasonings (like rosemary, cranberries, or asiago cheese) and stir. Slowly combine flour and mix until you reach a fairly cohesive, dry consistency.
- Line the inside of your Instant Pot with parchment paper and grease with oil. Place the dough in your Instant Pot and proof on the “Yogurt” setting on normal for 2 hours. Seal with the valve set to venting.
- Dust a flat working surface with flour and place your proofed dough on top. Shape the dough into a tight, round ball. Working the dough gently with your hands and tucking in the outer edges to form a loaf. Cover with a towel and let rest for 30 minutes.
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