Description
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!
Ingredients
- 3 ½ cups bread flour
- 1 ½ teaspoons kosher salt
- 1 (.25 ounce) package active dry yeast
- 1 ¼ teaspoons white sugar
- 1 ½ cups warm water (110 to 115 degrees F/43 to 46 degrees C)
- parchment paper
- cooking spray
- ¼ cup extra-virgin olive oil
Instructions
- 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.
Servings: 10