Instant Pot French Bread Recipes
INSTANT POT FRENCH BREAD
Instant Pot French Bread is very simple to make especially with the short time it takes to proof in the Instant Pot or Instant Dutch Oven. A delicious crusty soft loaf of bread adapted from Julia Childs, Mastering the Art of French Cooking, Volume II with just a few ingredients that is proofed and baked to perfection every single time.
Provided by Tina
Categories Side Dish
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 loaf, Calories 808 kcal, Carbohydrate 168 g, Protein 24 g, Fat 2 g, SaturatedFat 1 g, Sodium 2632 mg, Fiber 7 g, Sugar 1 g
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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