Instant Pot Bread: Freshly Baked, Effortlessly Made
Discover the joy of homemade bread with the convenience of your Instant Pot. Baking bread at home has never been simpler, with the Instant Pot helping to create perfectly risen dough and soft, fluffy loaves every time. From crusty artisan-style bread to soft sandwich loaves, the versatility of your Instant Pot makes it easy to enjoy fresh, warm bread straight from your kitchen.
The Instant Pot’s controlled environment is ideal for proofing dough, ensuring consistent results and cutting down on waiting time. Whether you’re an experienced baker or trying your hand at bread-making for the first time, this method takes the guesswork out of the process. After proofing, simply bake your bread to golden perfection for a result that’s as satisfying to look at as it is to eat.
Perfect for breakfast, lunch, or dinner, Instant Pot bread is a versatile staple that can be customised with your favourite flavours and ingredients. Add herbs, seeds, or cheese for a unique twist, or keep it simple with a classic loaf that pairs well with any meal. With minimal effort and maximum reward, baking bread with your Instant Pot is a game-changer for home cooks and baking enthusiasts alike.
Servings:
6 servings
Ingredients
- 260 g bread flour
- 1 tsp salt
- ½ tsp instant yeast
- 285 g plain Greek yogurt
Instructions
- In a bowl, mix the bread flour, salt, and instant yeast.
- Add the plain Greek yogurt and mix until you have a dough, add more yogurt if needed to form into a fairly wet dough. Mix for 5-6 minutes.
- Line the inner pot with baking parchment and place the dough inside.
- Place the lid on, but don’t set to seal, then select Yoghurt function. Set to 4 hours.
- After proving for 4 hours, remove the dough from the pot, place on a floured surface. Gently shape into a ball, cover with little extra flour and a dish towel.
- In the meantime, place a Dutch oven into your oven, pre heat to 230°C for 30 minutes.
- After 30 minutes place the dough into the Dutch oven. Flour then score the top and place the lid on.
- Bake for 25 minutes, then remove lid and bake for another 10 minutes or until browned.
- Switch off the oven leaving the door ajar for 30 minutes, then remove from Dutch oven and cool on a wire rack.
Notes
Tip: It’s a good idea to place your Dutch oven on a metal baking tray, this prevents the bottom of the bread from burning.