Hey there my fellow stay-at-homies! Hope you all are having a great week and not getting too stir crazy. Well, I’m happy to report that I have successfully baked my way through week two of the shelter order. This week it was all about bread (5 loaves in 3 days to be exact). Everything bread and banana nut bread/muffins topped the list.
It all started last weekend when I wanted to test my beloved artisan bread recipe in my Instant Pot for Sunday dinner. Now, let me be perfectly clear, when you’re searching all over Pinterest for IP bread recipes, it’s all about the proofing process. You will not make your artisan bread start to finish in your IP.
That said, it is a HUGE time saver to use your IP as it’ll shave off a solid 8-14 hours vs. the traditional way. So if you wake up one morning craving homemade bread, you can easily have it ready for a late lunch or dinner.
Here’s How to Start
Truly, the trickiest part of this whole thing is getting the bowl to sit on a little bowl straight inside your Instant Pot, but you can do it! Next time i will try it it on my trivet and let you know if it works. 🙂 Everything bread is all about the seasoning, which is one of the final steps. To get rolling, follow the standard artisan four ingredient steps, then set your bowl of dough in your Instant Pot.
The magic is in the Yogurt setting. Put the lid on, DO NOT seal the valve, and set your timer for 4 hours. At that point your bread will have proofed (gone through the first rise) perfectly.
Bread Transfer
This is the BEST tip I can give you. When you take your dough out of the IP, put it on a lightly floured piece of parchment paper. You’ll follow the same steps to make your loaf as my artisan recipe (remember you do not knead this bread), season and use the parchment to seamlessly transfer your dough to the pre-heated Dutch Oven to bake.
To see how much easier it is to transfer your bread, check this out. You’ll love the commentary. 🙂
You can use personal preference and time for the second proofing/rise. I usually let my dough rest for 10-15 minutes while my pot is heating up. To season your bread, just brush the top with a little water, then season it up. I used Trader Joe’s Everything seasoning. But nowadays, you can find the seasoning blend at just about every grocery store. I’ve also taken a fondness to the TJ onion salt which also makes for an excellent bread seasoning.
Bake & Devour!
Okay crew, there ya have it. You’ll pre-heat the oven to 450 degrees, where your Dutch Oven has warmed for at least 15 minutes, then transfer your dough, cover and cook for 25-30 minutes. Uncover and cook another 5-7 minutes until the top is golden brown.
Hope you love this every bit as much as we do!
xo, Tiff