Instant Pot No Knead Bread
Tags: Bread
Yield: 4
- 2 cups warm water (110-115°F)
- 1 packet (2 1/4 teaspoons) instant active dry yeast
- 1 teaspoon sugar
- 4 1/2 cups all-purpose flour
- 1 1/2 teaspoon kosher salt
- 2 tablespoons olive oil
- 1 tablespoon flaky sea salt
- Combine the warm water, yeast, and sugar in a small bowl and stir. Allow the mixture to sit undisturbed for a few minutes. If the mixture doesn’t begin to bubble, you should restart with new yeast.
- In a large bowl, combine the flour and salt, and form a well in the center. Slowly begin to add the yeast mixture into the middle. Using a wooden spoon, stir the dry and wet ingredients together to form a droopy-but-cohesive dough.
- Line the inside of your Instant Pot with parchment paper and grease with the oil. Place the dough inside and proof on the Yogurt setting at 90°F for 2 hours, or until the dough has doubled in size.
- Dust a flat working surface with flour and place the dough on top. Shape the dough into a tight, round ball. Return to the Instant Pot, and allow to proof for another 30 minutes at 90°F.
- Meanwhile, preheat the oven to 450°F. Place a high-heat-proof dutch oven with the lid on into the oven while it preheats for about 30 minutes.
- Carefully remove the hot dutch oven from the oven, and place the risen dough using the parchment paper into the pot. Using a sharp knife, score the top of the dough about 1/2 inch deep to allow the dough to expand and release steam as it bakes.
- Sprinkle with flaky sea salt and bake the bread covered for 30 minutes, or until golden brown.
