Easy Instant Pot No-Knead Bread- foolproof and delicious!
Baking bread from scratch may sound intimidating and time-consuming, but this recipe is as easy as it gets! First of all, there’s no kneading. You mix the ingredients in a bowl, let the yeast work its magic, proof in the Instant Pot and then bake.
Yeast can be fickle which is why some people don’t like to use it. If the water is too hot, you’ll kill the yeast. If the water is too cool, the yeast will not activate. With both of these unfortunate scenarios, you’re left with a flat loaf of bread.
The ideal water temperature for yeast is 110 to 115. Many bakers will use their finger to test the temperature. This has never worked for me! I’ve found that the easiest way to achieve perfect water temperature every time is to use a candy thermometer.
Instant Pot No-Knead Bread
Yield: 8-10 slices
Easy Instant Pot No-Knead Bread
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
3 cups Bread Flour
1 1/4 tsp Active Dry Yeast
1 1/4 tsp Salt
1 tsp Sugar
1 1/2 cup Lukewarm water (Check the water temperature before adding the yeast. Ideal water temperature is 110 to 115 degrees.)
2 tbsp Fresh Thyme
1/4 cup Extra Virgin Olive oil
In a large bowl take lukewarm water and add sugar and yeast. Stir once, cover it and let it rest for 10 minutes. After 10 minutes, the yeast water should look frothy.
Add olive oil, thyme, salt, and flour. Stir until blended and all the flour is incorporated. The dough will be rough, shaggy and sticky.
Line the bottom of the instant pot bowl with parchment up the sides. Spray parchment with oil.
Place the dough in the lined Instant Pot, close the lid and press the yogurt button on the Normal Setting. Set the time for 4 hours. After 4 hours you will notice the dough is dotted with bubbles and has risen more than double in size.
Preheat oven at 450 degrees F. Place a Dutch oven in the oven to preheat it as well.
Scatter some flour on a clean piece of parchment paper. Remove the dough from the instant pot and flip the dough onto the floured Parchment paper. Shape the dough on parchment paper into a tight ball.
Sprinkle the thyme on the dough. Cover the dough with a towel for about 30 minutes.
Remove the hot Dutch oven from the oven. Take off the lid and place the dough ball into the Dutch oven.
Sprinkle a light coating of flour over the top.
Put the lid on the Dutch oven and put it in the oven for 30 minutes. After that remove the lid and bake it 10 to 15 minutes more. Remove from oven and let cool.
Proofing is an essential step in bread making. No-knead bread takes a long time to rise- around 18 hours. The Instant Pot cuts this time down to only 4 hours! Simply line the Instant Pot pot with parchment paper, spray with oil and cook on the “yogurt” setting for 4 hours.
After the dough is finishing proofing, place it on a lightly floured piece of parchment paper. Form into a tight ball and then place inside a covered Dutch oven. Bake for 30 minutes with the lid on and 15 minutes with the lid off.