This golden brown loaf is perfectly proofed in the Instant Pot and then baked in the oven.
I don’t know about you, but sometimes when I use the oven to bake bread, it doesn’t always turn out perfect. Maybe that’s because the oven I use is older, but by proofing the dough in an Instant Pot first, there’s always even and thorough cooking. Every. Single. Time. Each slice ends up being more uniform and perfectly fluffy, with just the right amount of golden brown crust. What more could you ask for in bread?
The magic is in the Instant Pot’s “yogurt” setting, which keeps the dough at a consistent temperature so it can rise. It’s not so different from other methods of bread-making, but arguably a lot easier. Once the proofed dough is in the oven, all you have to do is sit back and wait. With a little crispy crunch in each bite, this uniquely crafted bread proves to taste as good as it looks. So you can easily incorporate it into large or small meals, no matter the time of day.
How does an Instant Pot work?
The Instant Pot, also known as an electric multicooker, is mainly used as a pressure cooker, which works by cooking food at a higher temperature with more moisture. This is what makes it so speedy and versatile for use in cooking almost anything. The Instant Pot can also be used for rice cooking, slow-cooking, steaming, sautéing, or yogurt making. While designed for yogurt, this last setting provides the ideal conditions for bread to rise, and is much more reliable than trying to find a warm spot in your kitchen away from drafts.
How do I store leftovers?
The best way to keep your bread as fresh as possible is to store it somewhere cool and dry, away from excessive heat, in order to avoid mold. Enjoy your leftover slices within 2-3 days, or transfer them to freezer-safe containers and freeze. Then you can either thaw the bread in the fridge overnight or pop it in a toaster oven for about 5 minutes.
Serving suggestions
Your meal can be as down-to-earth and easy as Air-Fryer Grilled Cheese, BLT Sandwiches, or some snackable slices topped with Cowboy Butter. But if you and your family are craving something heartier, then pair your pieces of Instant Pot bread with Beef-Cabbage Soup, Turkey-Pumpkin Chili, or Roasted Red Pepper Pasta with a side of Kale Salad.
Instant Pot Bread
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1 1/2 cups warm water 105-110°F
- Olive oil for brushing
- Coarse salt for sprinkling (optional)
Instructions
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In a large bowl, whisk together the flour, yeast, and salt. Pour in the warm water and stir until a dry, shaggy dough forms.
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Lightly oil the liner of your Instant Pot and transfer the dough into it. Close the lid with the valve set to vent, then switch to the ‘Yogurt’ setting for 4 hours. The dough is ready when it has doubled in size and shows tiny bubbles on the surface.
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Transfer the dough onto a lightly floured surface and gently shape it into a tight loaf. Preheat your oven to 450°F with a Dutch oven placed inside to heat. Brush the loaf with olive oil and sprinkle with coarse salt.
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Place the dough (on parchment paper, if available) into the preheated Dutch oven, cover, and bake for 30 minutes. Then remove the cover and bake for an additional 15 minutes until golden brown. Allow the bread to cool before slicing.
Nutrition
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