Instant Pot Bread #15
User Reviews
4.9
88 reviews
Excellent
Instant Pot Bread #15
Report
Instant Pot Bread #15 is a yeast bread made with all-purpose flour, instant yeast, salt, and water. This bread dough is mixed, allowed to rise following specific yeast rising time options for flavor, and then cooked, potentially using an Instant Pot or oven. The process emphasizes proper dough handling and rising for a crusty homemade loaf.
Description
This bread recipe starts by combining flour, salt, and instant yeast in a large bowl. Cold water is added gradually to form a slightly sticky dough. Care is taken to mix all flour thoroughly to create the right dough consistency. The dough is then covered to retain moisture while it rises. The recipe provides three yeast rising time options ranging from a few hours at room temperature to longer cold proofing in the fridge, which influence flavor and texture.
The dough can be cooked using different cooking vessels and methods—Instant Pot, oven, or air fryer lid—with the oven yielding preferable crust results. High or low temperatures and ingredient imbalances are cautioned against during rising and proofing stages to ensure good yeast activity and bread structure.
Instructions note measuring flour by weight for accuracy and recommend using proper containers with lids to cover dough during rising. Dusting the dough with flour before baking can give a rustic look. Storage at room temperature for a few days or freezing sliced bread extends freshness. Cleanup tips suggest soaking sticky dough utensils in cold soapy water for easier cleaning.
Share:
Ingredients
- 400 grams (3¼ cups) all-purpose flour plus extra for dusting, King Arthur brand
- 4 - 8 grams (1-2 tsp) instant yeast (refer to time chart in Step 1)
- 8 grams (1.5 tsp) table salt fine
- 300 ml (1¼ cup) water may need more depending on your flour, cold
Instructions
- 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).
- Pressure Cook Bread: Add 1 cup (250ml) cold water to the Instant Pot. If you’re using a closed container with no removable bottoms, place the container directly in the water. *Pro Tip: If you’re using a pan with a removable bottom, add a trivet and place the pan on top of it. Pressure Cook at High Pressure for 40 minutes + 10 minutes Natural Release. Open the lid carefully.*See Oven & Air Fryer Lid Instructions & Comparison Photos below
- Uncover & Bake Bread: Soak up the water on the lid, then remove the lid. Measure the bread's temperature with a meat thermometer (core should be 180°F – 190°F). Option 1 - Oven Method: Place the bread container in a 450°F oven for roughly 12 - 18 minutes until the bread crust is beautifully brown.Option 2 - Air Frying Method: Press the “Broil” button, set the Temperature to 400°F, and Cooking Time to 20 minutes. Place the air fryer lid on the Instant Pot. It takes roughly 20 - 25 minutes + preheat time. You can open the lid to check the progress.
- Cool & Slice Bread: Remove the bread from the container. Place the crusty bread on a wire rack and let it cool down for at least an hour before slicing into it. You did it!! You made artisan bread in Instant Pot! Enjoy~
Equipments used:
Notes
- For best accuracy, weigh ingredients with a kitchen scale, especially the flour.
- Choose one of three yeast rising time options to balance time and bread flavor development.
- When using active dry yeast instead of instant, activate it first with lukewarm water until foamy before mixing.
- Avoid extreme temperatures during rising and use appropriate containers with lids or foil to cover the dough.
- Dusting the dough with flour before baking adds a rustic appearance.
- Store bread at room temperature for 2-3 days or freeze sliced bread for up to 6 months.
- Clean sticky dough residue by soaking bowls and utensils in cold soapy water; avoid hot water to prevent stickiness.
Nutrition Information
Show Details
Calories
184kcal
(9%)
Carbohydrates
38g
(13%)
Protein
5g
(10%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
391mg
(16%)
Potassium
58mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Calcium
8mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6- 8
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 391mg | 16% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 8mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
88 reviews
Excellent
Other Recipes
You'll Also Love
