Baking bread around the holidays is great for bringing to any gatherings, giving as a gift, or for the holiday dinner table. It’s
Easy Simple Much cheaper than store-bought Very few ingredients Full of Rosemary flavors And Oh so so tasty!!
My favorite way to eat it is with a warm bowl of soup, with butter or dipped into balsamic vinegar and olive oil. And from leftover bread, I make different types of sandwiches like
Caprese Grilled Cheese Sandwich, Eggplant Parmesan Sandwich, Creamy Beetroot And Sprouts Grilled Sandwich, and Veggie Grilled Sandwich.
What is No-Knead Bread?
No-Knead Bread is the simplest kind of bread you can make. You just need to throw everything into a bowl and mix it up, then sit around, let the yeast do its work, and then bake it. This is bread perfect for beginners. That doesn’t mean who bakes frequently doesn’t love this bread. Everyone loves baking this bread. The slow rise method gives this bread lovely flavors and it gives it an awesome crispy crust after baking. This Quick No-Knead Bread is Artisan Quality bread with very minimal effort, I would say with no effort. :). It requires only 4 basic Ingredients.
Ingredients required
Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.
Bread flour: You can replace bread flour with all-purpose flour. Salt: This makes the bread very flavorful. Yeast: Active dry yeast and Instant yeast are the best choice for this no knead bread recipe; however, you can use rapid-rise yeast, but you will still need to let it rise overnight. Sugar: to activate the yeast. Olive oil: I like the deeper olive oil flavor so I have used Extra virgin Olive Oil in the bread. Rosemary: For the flavor. Rosemary is a perfect winter herb and my favorite. I love its pungent aroma. You can use any herbs or add-ins of your choice. I have shared some ideas above the recipe card. So remember to check that out. Water: Make sure to use warm water (105 degrees). It should feel warm to the touch but not hot.
I have shared here No-Knead Bread recipe last year. Why I am sharing this again? The reason behind this is Instant pot and I have added some flavors(in form of herb).
What so important about proofing the Bread dough in Instant Pot?
We love crusty bread. It goes so well with any soup like vegetable soup, Instant Pot Lasagna Soup, Lasagna Soup, Spinach Soup, Instant Pot Carrot soup or Thai noodles soup. No-knead bread takes a long time to rise, around 18 hours. That’s the hardest part when you don’t have enough time. But thanks to Instant Pot. It changed my life. The method of making bread in Instant Pot is a lot easier and a lot faster. Proofing the Bread in Instant Pot is the perfect solution for baking No-Knead bread in Winters. Now, I can enjoy Homemade crusty bread very often than before.
Important Note For Instant Pot Bread –
Your Instant Pot must have a yogurt function in order to be used in this recipe. It provides the ideal temperature required for the bread dough to rise. With the help of Instant Pot, the bread dough will rise in just 4 hours. You don’t need to wait for 18 to 24 hours. Win… Win…!!
How to make Instant Pot Bread | No-Knead Bread?
Now add oil, rosemary, salt, and flour. Give it a quick stir until blended and all the flour is incorporated. The dough will be rough, shaggy and sticky. (Photo 5 to 7) Line the bottom of the instant pot bowl with parchment up the sides. Spray parchment with oil. photo 8)
Place the dough in the prepared 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. (Photo 9 to 12)
Preheat oven @450 degree F. Place a Dutch oven (I used 3.5-quart size) in the oven to preheat it as well. Scatter some flour on another piece of parchment paper, remove the dough from instant pot and parchment paper(the one we used in instant pot) and flip the dough onto the floured Parchment paper. Shape the dough on parchment paper into a tight ball. (I forgot to use the parchment paper). Shaping the dough into a round tight loaf on a parchment paper makes it easier to place the bread in Dutch oven and take out the bread from the Dutch Oven. Sprinkle some Rosemary on the dough, cover it with a towel for about 30 minutes.
Now carefully remove the hot Dutch oven from the oven. Remove the lid and Gently put the dough ball into the Dutch oven. Sprinkle a light coating of flour over the top. Take a sharp knife and slash the bread 2 to 3 times, making a cut about ½ inch deep. You can skip this step as well. Put the lid on and pop it in the oven for 40 to 45 minutes @450 degree F, on the middle rack. After 30 minutes remove the lid and bake for 15 minutes without a lid. (30 minutes lid on and 15 minutes without lid, total 45 minutes). Remove the loaf and let it cool on a rack before slicing. to keep it warm, cover with a towel.
Enjoy it with Butter!
Tips and notes
Use bread flour for the best result. Check the expiration of Active dry yeast. Check the water temperature before adding the yeast. Perfect water temperature is 110 to 115. Use fresh rosemary. I like the deeper olive oil flavor so I have used Extra virgin Olive Oil in the bread. Flour-water ratio – Depending on how you measure the flour, quality of flour and how dry the weather is, you may need to add/less water to bring the dough the right wet and sticky consistency. If your dough is dry after you mix it, add water by the tablespoon until it feels perfect. Make a wet shaggy dough. Give the dough a proper warm temperature to rise Shape the dough on parchment paper into a tight ball. I forgot to use the parchment paper. Shaping the dough into a round tight loaf on a parchment paper makes it easier to add and take out the bread from the Dutch Oven. Slashing the dough – I do prefer to make a cut in the dough. Use a sharp knife and gentle pressure. (Refer a Video in recipe card). Bake No-Knead Bread in a Dutch oven. Dutch Ovens hold heat well and keep the steam created by the bread inside the pot for a crisper crust and texture. Adjust the Oven temperature – Depending on your oven, you may need to adjust the temperature. I bake my no-knead bread @450 degree F. Don’t add all the yeast mixed water at a time. Add slowly as needed. Because as I said, Flour-water ratio always depends on many factors. Instant Pot Bread Dough can be proofed in 3qt, 6qt, and 8qt. When I posted this recipe, I have used IP lid to cover the dough. Now I do want to make a note on this you wouldn’t use the IP lid for proofing the dough. Because If you let it rise too much it can push the pin up to lock the id and you may not be able to get it open. So Instead of using IP locking lid use either glass lid or plate. Its much better choice. You can use Half All-Purpose Flour and Half Whole Wheat flour too instead of only all-purpose flour. You may also make this no-knead bread with Gluten-free Flour.
More Holiday Bread recipe ideas
Cranberry and walnut bread Bread wreath Pumpkin bread
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