|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 1g||4%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This no-knead bread is simply amazing. The bread dough rises in the Instant Pot, then it's baked to perfection in the oven. The Instant Pot's lowest yogurt setting provides the perfect temperature for rising. All you have to do is stir, let it rise, give the loaf some shape, then bake it in a Dutch oven or covered casserole.
This method is so easy, and there are so few ingredients, you'll have it memorized in no time.
3 1/4 cups (390 grams) all-purpose flour, more as needed
1 1/4 teaspoons instant or active dry yeast
1 1/4 teaspoons salt
1 to 2 teaspoons granulated sugar, optional
1 1/2 cups lukewarm water, about 100 F
2 tablespoons olive oil, more for the pot
Steps to Make It
Gather the ingredients.
In a large mixing bowl, combine the flour, yeast, and salt. If desired, add 1 to 2 teaspoons of sugar. Mix the dry ingredients thoroughly and then add the lukewarm water and olive oil. Mix well. The dough will be a bit shaggy.
Oil the inner pot of the Instant Pot with a few teaspoons of olive oil. Choose the yogurt setting and make sure it is on the lowest setting, which is "less," or about 88 F. Place the dough in the pot. Cover the pot with a towel and place the glass lid or a plate over the top. Set the timer for 3 1/2 hours.
When the time is up, scrape the dough out onto a floured surface and sprinkle more flour over it. Use a bench scraper or your floured hands to gently shape the dough into a relatively smooth ball. Handle the dough as little as possible to avoid deflating. Wipe out the inner pot.
Transfer the dough ball to a floured sheet of parchment paper. Use the ends of the parchment paper to lift the dough into the Instant Pot. Once again, choose the yogurt setting and set the timer for 30 minutes. Replace the cloth and lid or plate.
About 15 minutes before the 30 minutes is up, place a covered 4-quart (or larger) Dutch oven or casserole in the oven and preheat to 450 F.
Note: If the Dutch oven has a nonmetal knob, remove it or replace it with a metal knob.
Carefully take the Dutch oven out of the oven and place it on a rack. Remove the cover. Use the ends of the parchment paper to lift the dough into the hot Dutch oven. Cover the pot and return it to the oven.
Bake the bread, covered, for 30 minutes. Remove the lid and continue to bake for about 12 to 15 minutes longer, or until golden brown.
Let the bread cool in the pan for about 10 minutes and then remove to a rack. Cool completely before slicing.
- Unlike store-bought bread, homemade bread has no preservatives, so it should be used within two to three days. Store the bread in a breadbox or in a plastic bag. Make sure there is no moisture in the bag, and do not store bread in the refrigerator. For longer storage, slice the bread and freeze it well-wrapped in plastic for up to three months.