Instant Pot French Bread Recipes

INSTANT POT FRENCH TOAST {CINNAMON ROLL}

Steps:

• To prepare the bread cut the loaf into slices and then cut into bite-size pieces and let it dry overnight on a cookie sheet or pan.
• Select an ovenproof dish that fits inside your Instant Pot. Spray the bottom and sides of the dish with nonstick baking spray. You can use parchment paper in the bottom too for easy release. (you can use the special pan made for IP too if you have it).
• In a large bowl whisk the eggs and then add the milk, vanilla, regular sugar, brown sugar, and cinnamon.
• Add the dried bread pieces and push them down gently so that all the bread pieces are covered with the liquid. Let them soak for about 10 minutes. Stirring occasionally to make sure every piece of bread gets into the milk mixture.
• Dump the mixture into your prepared dish. Cover the dish really well with foil. I put a piece over the top and then also placed the dish on a piece of foil and brought the edges up around it. (This helps seal out the moisture while it is steaming)
• Place your trivet that came with the Instant Pot in the bottom of the pot and pour 1 cup of water into the pot.
• Place your baking dish on top of the trivet.
• Place the lid on the instant pot and make sure the vent is turned to "seal". Set manual and pressure to high for 40 minutes.
• When the timer goes off cover the vent with a towel and quick release the steam.
• Remove the dish carefully as it will be hot and remove the foil from the dish draining off any excess moisture on the foil.
• Let the dish sit for 10 minutes before serving.

INSTANT POT® CRUSTY NO-KNEAD BREAD

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.

INSTANT POT FRENCH BREAD

Steps:

• Stir the yeast into the warm water until it dissolves.
• Add the flour to a large bowl, and whisk in the salt. Add the yeast mixture, and remaining water to the flour. Stir to combine.
• Flip dough out to a lightly floured surface and let rest for a few minutes.
• Knead the dough until it becomes elastic, and retracts it shape when pulled out. Depending on your experience this could take just a few minutes or a little longer. Roll into a ball.
• Oil the inside of your Instant Pot with olive oil, and set the dough ball inside. Cover the pressure cooker with a plate or lid. DO NOT USE THE PRESSURE COOKER LID. If you use the pressure cooker lid, it may become permanently stuck on.
• Press the yogurt button, and set for 30 minutes on the normal setting. Once complete, remove the dough, and knead for a few minutes to punch down. Return to the Instant Pot to rise on the yogurt setting for another 30 minutes.
• For the Instant Dutch Oven set to 85-degrees on manual mode 1 for one-hour.
• Once done, knead the dough one more time. Follow with another rising/proofing in the Instant Pot or Instant Dutch Oven.
• For the third rise, knead the dough and form into loaves. Cover with a clean towel, and place in a cold oven for one hour.
• Once done make a few slashes in the top of the loaves with a small sharp knife. Brush the top of the loaves with water. Bake for about 25 minutes in a preheated 450-degree oven. Once done remove, and brush with butter.
• Serve immediately, or store in an airtight container or bag for a few days. This can also be frozen for up to one month.