Instant Pot No-Knead Bread

Instant Pot No-Knead Bread

Ingredients:

• • 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, plus more for the pot

Directions:

1. 1. Mix the dough:
      • • In a large mixing bowl, combine the flour, yeast, salt, and sugar (if using).
      • Add the lukewarm water and 2 tablespoons of olive oil to the dry ingredients. Mix thoroughly until the dough comes together into a shaggy, sticky mass.
   2. Proof the dough in the Instant Pot:
      • • Oil the inner pot of the Instant Pot with a few teaspoons of olive oil.
      • • Set the Instant Pot to the yogurt setting and make sure it is on the lowest temperature setting (“less”), which is about 88°F.
        • Place the dough in the pot, cover it with a towel, and place the glass lid or a plate over the top.
        • Set the timer for 3 1/2 hours.

   3. Shape the dough:
      • • When the time is up, scrape the dough out onto a floured surface and sprinkle a little more flour on top.
        • Use a bench scraper or floured hands to gently shape the dough into a relatively smooth ball. Handle it as little as possible to avoid deflating the dough.

   4. Second rise:
      • • Wipe out the inner pot of the Instant Pot.
        • Place the dough ball on a floured sheet of parchment paper.
      • Use the ends of the parchment paper to lift the dough into the Instant Pot.
      • Set the Instant Pot to the yogurt setting again, set the timer for 30 minutes, and cover with the cloth and lid or plate.

1. 1. Preheat the oven and Dutch oven:
      • About 15 minutes before the dough is finished rising, place a covered 4-quart (or larger) Dutch oven or casserole dish in the oven.
      • Preheat the oven to 450°F (230°C).

      Note: If the Dutch oven has a non-metal knob, remove it or replace it with a metal knob.

   2. Bake the bread:
      • • Carefully take the Dutch oven out of the oven and place it on a rack.
        • Remove the cover and use the ends of the parchment paper to lift the dough into the hot Dutch oven.
      • Cover the Dutch oven and return it to the oven.
      • Bake, covered, for 30 minutes. Remove the lid and bake for an additional 12 to 15 minutes, or until the bread is golden brown.

1. 1. Cool the bread:
      • Let the bread cool in the Dutch oven for about 10 minutes before transferring it to a wire rack.
      • Cool completely before slicing.

Serving Suggestions:

• • Serve as a side with soup or stew for a hearty meal.
  • Enjoy as toast with your favorite spread for breakfast.
  • Make sandwiches using this bread for a homemade twist.

• Serve with a charcuterie board featuring cheeses, olives, and meats.
• Dip in olive oil and balsamic vinegar for an appetizer.

Cooking Tips:

• • Use lukewarm water: The water should be about 100°F to activate the yeast without killing it.

• • Don’t overwork the dough: This is a no-knead recipe; the less you handle the dough, the better the texture.
  • Preheat the Dutch oven well: This helps create steam, resulting in a crisp, crusty exterior.
  • Handle dough gently: When shaping, try not to deflate the dough too much to keep it airy.

• Cooling is key: Letting the bread cool completely before slicing ensures that it sets properly and has the best texture.

Nutritional Benefits:

• • Simple ingredients without preservatives, unlike most store-bought bread.
  • Rich in carbohydrates to provide energy.

• • Contains healthy fats from olive oil.
  • Versatile base for nutrients depending on toppings (e.g., avocado, peanut butter, cheese).
  • Lower sodium option compared to store-bought bread.

Dietary Information:

• • Vegetarian-friendly as it contains no meat products.
  • Vegan-friendly as there are no animal products used.
  • Can be made gluten-free by using gluten-free flour.

• No preservatives or additives, making it a healthier homemade option.
• Nut-free, making it suitable for those with nut allergies.

Nutritional Facts (per slice, approximately 12 slices):

• • Calories: 130

• • Protein: 3g
  • Carbohydrates: 22g
  • Fat: 3g

• Fiber: 1g
• Sugar: 0g

Storage:

• • Room temperature: Store bread in a breadbox or plastic bag at room temperature for up to 2-3 days.

• Freeze: Slice the bread and wrap it well in plastic wrap. Store in the freezer for up to 3 months.
• Reheat: Reheat frozen slices in a toaster or oven to bring back some of the crispness.