This post has been sponsored by Decas Farms™️ but all opinions expressed are my own.
No knead, little wait lots of flavor and amazing texture, the new Instant Pot Artisan Bread is here to revolutionize the way artisan breads are made!
As far as my knowledge goes there are two types of people out there; the one who love artisan bread and take pride in walking out of a trendy café with a $9 loaf of rustic, small-batch hand crafted artisan bread, and the ones who love artisan bread and wish they had the patience to wait 18-24 hours to sink their teeth into a freshly baked loaf of artisan bread because $9 is simply too much to pay!
Everybody else I assume has never tried artisan bread.
Check out this Quick Sandwich Bread recipe!
what is artisan bread?
An artisan bread basically refers to a crusty rustic-style loaf with soft center characterized by a large presence of air-pockets. An artisan loaf is small-batch hand-crafted in a long fermentation process which allows the natural enzymes to react with the flour in their own time for a much more robust flavor, texture and better to digest.
Another characteristic is that artisan breads are short-lived and are often displayed unpackaged in baskets.
My first time trying an artisan bread was at a restaurant where they served with some kind of dipping oil, much like this one. The texture was immediately noticeable and the flavor did not disappoint. I immediately decided that I would make my very own batch the next day.
Well, making artisan bread the next day meant that I wasn’t going to be able to enjoy it until... yet another day, and the idea of waiting was hard to digest but I tried.
top right: bread dough going in to the IP
bottom left: bread dough after 4h on IP
bottom right: artisan bread after baking
why do artisan breads take so long to proof?
So they say it takes time for the dough to work itself in a slow and special way, to acquire flavor, texture and that beautiful finish but it turns out the INSTANT POT can deliver all of that in 4 hours as opposed to 18-24 hours, so this means bread is ready the same day!
This changes a lot!
I noticed no difference at all between the times I used the traditional slow process method of baking artisan bread and the much faster Instant Pot method!
This is honestly a breakthrough in the bread making business as I do not know too many of us who would volunteer to wait an entire day to finally eat that bread you craved for when you started making it.
taking your artisan bread to the next level
Now that you are excited to make your very own loaf of no knead instant pot artisan bread and impress everyone with your new baking skills (turns out, this recipe requires no prior skills!), you can actually take this artisan recipe up a notch and add in some dried cranberries and nuts!
I love using Decas Farms™️ Baking Cranberries because they are specially crafted for cooking, these wholesome berries are made to withstand the rigors of heat and mixing. They're recipe ready for all my baking needs!
For this recipe I am using Decas Farms Cranberry Orange Baker’s Cut Baking Cranberry, but I also love the cranberry apple baking cranberries and original flavor and use in many of my recipes, as in you can see in this Cranberry Orange Cookies recipe.
To see a list of products, please visit Decas Farms™️ products page here.
to assure that you have success making this artisan bread please read these notes:
- Waiting 10 minutes for the yeast to activate is very important step! If the yeast doesn’t form a foam on top it could be too old and the bread will not rise properly.
- There is no need to line your instant pot with parchment paper. I tried both ways and found that the parchment paper actually gets on the way of removing the dough from the instant pot. However you will need to grease your instant pot
- If you must stop the instant pot before the 4 hours is up, it will work fine after proofing for 3:30 hours, however I have not tried stopping the proofing time any earlier than that.
- This recipe did not work well with gluten-free flour
- While the cranberry pecan is a delicious combination, you can substitute for other combinations of your choice, or keep it plain
- If you do not have honey in hand you can substitute for 1tbsp regular sugar
- Even if you plan on serving the bread warm, wait 15-20 for it to cool down before cutting.
If you make this Instant Pot No Knead Artisan Bread recipe be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Thanks a bunch!
Instant Pot No Knead Artisan Bread
Equipment
- Instant pot
- Dutch Oven
Ingredients
- 3 cups bread flour
- 1 teaspoon kosher salt
- ⅓ cup Decas Farms Baking Cranberries
- ¼ cup pecan, finely diced
- 1 ½ cups lukewarm water
- 1 ½ teaspoon active dry yeast
- 1 tablespoon honey
Instructions
- Mix lukewarm water with honey, stir to combine. Add in yeast, cover and wait about 10 minutes. Mixture will look foamy.
- In a large bowl combine flour, salt, cranberries and pecan. Set aside
- Pour yeast water into the flour bowl. Using a wooden spatula fold until all the flour are incorporated. You can finish this step using your hands, to fold into a ball/ loaf. Dough will be sticky and surface uneven.
- Place the bread dough in a greased instant pot, cover and turn pot on yogurt mode for 4 hours*. At the end the dough will be twice the size and have lost the round shape.
- When the time is up, add a little bit of flour to your counter/ working surface and transfer the bread dough from the instant pot to the prepared surface. Roll dough into a ball without overworking it, tucking any extra dough on to the bottom side. Let the bread sit on the counter while you pre-heat the oven.
- Place a dutch oven, cast iron or any oven-safe deep pan with cover, lined with parchmet paper in the oven and pre-heat to 450F. When oven is heated to 450F carefully remove dutch oven and sit it on a towel.
- Carefully place bread dough in the dutch over, cover and return to oven. Bake for 30 minutes covered. Remove lid and bake for an additional 15 minutes un-covered or until bread crust is nice and brown.
- Transfer to a cooling rack for at least 20 minutes. It can be served warm after that or wait until bread is completely cooled before you store it away.
Notes
Save this recipe to Pinterest for later!
Just hover over the image and click the "Save" button.
Dee says
Can you make this recipe and omit the cranberries and pecans?
Silvia Ribas says
Absolutely! you can totally omit or substitute for something you like
Chris Wipff says
You’ve said parchment paper isn’t necessary in the instant pot, but it’s also called for in the oven pan, is it needed there?
Silvia Ribas says
Yes, it could stick on bottom of pan and having the parchment paper makes it easier to remove from dutch oven. This said, it’s not completely necessary but helpful. Having parchment paper on the instant pot is neither necessary or helpful.
Linda says
The only time I use parchment, is when I make jalapeno cheddar
Lisa says
No. I've been baking this recipe in a cast iron pan, with no problem whatsoever. The bread slides right out.
Silvia Ribas says
that’s good to know, thanks for sharing!
Mk says
can you omit the honey too?
Silvia Ribas says
you can substitute the honey for sugar but you cannot completely omit the sugar/ sweetener because that’s what activate the yeast along with lukewarm water
Sadie says
Will date syrup activate the yeast?
Lisa says
I must disagree with Sylvia. I have made this recipe three times now with no sugar whatsoever, and it comes out great. I don't like bread that is sweet, that's why I leave it out.
Emmy says
My Instantpot doesn’t have yogurt mode ;(
Can I use the keep warm mode?
Silvia Ribas says
I have not tried the keep warm mode, from what I know only the yogurt mode will work. I am curious to see if that will work so I’ll ask around as well and let you know if I find anything
Leslie says
The keep warm mode is too hot (140F) and will cook the bottom of the dough. the yogurt button is around 110F,
Gail says
No, you cannot use keep warm mode. I tried it and the dough started to cook during the rising period
Kim says
What else can I use to bake this in? I don't have a Dutch oven
Silvia Ribas says
Any oven safe pot will work. If you don’t have any oven safe pot, you can use a casserole/ pyrex. Cover with greased foil for the first 30 minutes and un-covered for 10-15 minutes
Carey says
I used the actual pot from my pressure cooker and covered the pot with tin foil to bake in the oven. It actually worked out perfectly!
Jessica Reed says
Did you take pot directly from instant pot to oven? Did you have to remove dough and make into a round before coming?
Karen says
Carey, did you take the dough out of the pot to shape it before putting it in the oven? Also, did you line the pot with parchement paper after proofing and before putting it in the oven to bake?
Robin says
Wonderful recipe! The directions are clear and the bread is over the top delicious. I have also made the bread using herbs, and it was equally as good. The crust and the texture of the bread make it unique. My next step will be to try making my own dipping oil using my favorite herbs.
Silvia Ribas says
Yumm dipping oil sounds amazing! I am so glad you had a good experience with my recipe Robin, and hope to see you back 🙂 Thank so much for your feedback also 🙂
Claudia says
Do you need to kneed the dough at any point?
Silvia Ribas says
Not really. When you are mixing flour and yeast water you “knead” only enough to combine. That’s maybe 1-2 minutes of hands on. After you remove dough from the instant pot you “knead” but again, only enough to form into a ball. That’s all
Olivia says
Wow this looks amazing! Have to try this recipe over the holidays!
Silvia Ribas says
Thank you! I hope you like it 🙂
Laszlo Kugler says
I followed this recipe almost exactly. I added the 1tsp. salt, 1 tbsp sugar, sesame seeds, rolled oat, whole flax seeds and raw sunflower seeds to the floor. Afterward, I mixed all of this well, and added the poolish and warm water to that. Mixed well, and immediately added this to my unheated slightly oiled dutch oven.
I placed this on my heating pad and covered that with a heavy towel or small blanket. Turned it to low, and left it for about 30 minutes or less. When it rose to about an inch from the inside of the lid, I transferred it all to my large toaster oven. At about 40 or so minutes later I removed the cover, and baked it for about 10 minutes longer at a slightly lower temp. It came out perfectly. ..and delicious too.
Silvia Ribas says
Wow, I love that you added your own touch!! Thank you for sharing your feedback 🙂
Abby says
Can you use whole wheat or white/wheat flour
Silvia Ribas says
That’s what I’ll be testing next. Not sure how it will come out, but it’s worth a try. I will update the recipe once I test it.
Sandra Bauman says
I just made this tonight using 2c Whole Wheat and 1c AP flour. I added the cranberries and 3T flax seeds as well. It came out gorgeous! I absolutely adore the crust on it, too!!
Silvia Ribas says
Yummm. Sounds delicious!
Susan says
What if you don’t have a yogurt setting on your pot?
Silvia Ribas says
unfortunately there are no other settings that will work for this recipe
Linda Seivert says
I’m so disappointed! I don’t have a yogurt setting either!
Silvia Ribas says
🙁 so sorry!! Keep your eyes out for a sale after the holidays, maybe you can get an instant pot with the yogurt setting.
Nancy says
I don’t have yogurt setting and still make yogurt plus made this bread. Warm the IP for about 10 minutes without the steel liner in it. Shut off put bread in and cover IP with couple of towels to hold the heat in. Love this bread. Made pickle bread also that is very close to same process.
Silvia Ribas says
So good to hear you enjoyed my recipe Nancy!
Mariana Cristina Dumitrescu says
I did this recipe but don't have the yougurt mode, so left it covered over the night about 10h cooked it exactly as in this recipe and went out perfect.
Mariana Cristina Dumitrescu says
I did used half brown flour and half white flour
Silvia Ribas says
Good to hear that this recipe worked well with half brown flour and half white. I haven't played around much with other types or combinations. Thanks for sharing your feedback Mariana!
Sara says
If you have ‘Sous Vide’ button, set to temp for 113 degrees and should work like the yogurt button.
Clinta says
This looks amazing! Do u think bread flour is necessary or can I use all purpose? Merry Christmas and thanks for the recipe!
Silvia Ribas says
Hi, thank you and Merry Christmas!! I would strongly recommend that you use bread flour for most breads, it has a higher protein content which produces lots of gluten, but all-purpose flour will work, perhaps it will come out a bit more flat
Gloria Beddow says
Can you use regular flour?
Silvia Ribas says
I would strongly recommend that you use bread flour for most breads, it has a higher protein content which produces lots of gluten, but all-purpose flour will work, perhaps it will come out a bit more flat
Cathy says
Do you have to use bread flour?
Silvia Ribas says
I would strongly recommend that you use bread flour for most breads, it has a higher protein content which produces lots of gluten, but all-purpose flour will work, perhaps it will come out a bit more flat
Andrew says
This was absolutely outstanding! Thank you. Next I am going to add some orange zest.
Silvia Ribas says
Thank you for your feedback Andrew, I am so happy you liked it!
Anne says
I think the orange zest would be outstanding. I used raisins instead of cranberries, and the orange zest would have made the bread even better. We loved the hard crust which occurred with the hot oven and pre-heated cast iron skillet. I covered the skillet with foil for the first 30 minutes of baking. Thank you, Sylvia!!
Silvia Ribas says
You’re welcome Anne! Thanks for your feedback
Ray says
What is 1/5 measurement. As in: 1-1/5 tsp active dry yeast.
Silvia Ribas says
yes 1 and half teaspoon. Let me fix that, thanks for pointing it out!
Anne says
I guessed what 1/5 tsp. would be...worked fine! Good to know it's supposed to be 1-1/2 tsp., though.
Priscila says
It looks delicious!
Silvia Ribas says
Thank you!! 🙂
Ronald says
Best bread I've ever made!
Silvia Ribas says
Thank you so much!
Raven says
What size Instant Pot did you use to make this? Will a 6 quart work?
Silvia Ribas says
I used a 6 quart. It’s the one I use for all my recipe that you’ll see here on the blog
Jessica says
This looks amazing! I have a sourdough starter I’d like to use, do you know how I could manipulate the recipie to use that instead of yeast?
Silvia Ribas says
Thanks Jessica! I am sorry but I do not know
Bette says
I use 20 g of biga..... fresh starter
Aurora says
Could I use flours like coconut , flaxseed or spelt, quinoa?
Silvia Ribas says
I have not tested this recipe with any of these fours. From my experience with gluten-free flours, it does not work.
Rhonda Tanner says
If the substation for cranberries is possible, I would like to know if I can also delete the pecans and replace the total amount with kalamata olives.... ?
Silvia Ribas says
Yes you can just do the olives instead
Lynne Essig says
Hi, I love this recipe, but I traded in my instant pot for a ninja foodi..it doesn’t have a yogurt button..any ideas?
Silvia Ribas says
Hmm no idea, I am sorry!
Diane says
I have made the no knead artisan bread in the past. It has 2 proofing steps , the first 12-18 hours The second another 90 minutes the next day prior to putting in the oven.
This recipe skips the second proofing. Yes?
Looking forward to making this bread. Thank you
Silvia Ribas says
Correct, there is no second proofing 🙂 I hope you like it!
Chet says
Thank you for sharing the recipe. I made this today following the recipe. It came out well! The crust was nicely baked but the center seemed a bit undercooked. I realize that ovens vary greatly but would appreciate advice on how to correct next time? Should I bake for a longer time or poof the dough longer in the Instant Pot?
Silvia Ribas says
You’re very welcome! Yes oven temperatures can vary quite a bit. Did you wait at least 15-20 minutes before slicing the bread? If you do before it can look somewhat undercooked but it is not. If you waited to slice and it still came out undercooked I’d recommend baking for an additional 5-7 mins, judge by the look on the crust, you can let it reach a medium brown to allow the middle that extra baking.
Ernest says
Is it 1/5 tsp yeast or 1 1/5 tsp. And how in the world do you measure 1/5?
Silvia Ribas says
one and half teaspoon of yeast (1 - 1/2 tsp). Will fix this error, sorry about that and thanks for pointing it out!
Denise C Therriault says
Is the yogurt setting a pressure cooker setting? Or slow cooker setting?
If a pressure cooker setting, would the temp be on a low, medium or high pressure? I have made this bread before but hate having to wait for the proofing.
Silvia Ribas says
The yogurt mode is it’s own setting, make sure it’s on “normal” setting.
Michelle says
So easy & delicious! I can finally say that I’m a bread maker 🥰. Looking forward to making more bread. Thanks for the great recipe.
Silvia Ribas says
I am so happy to hear!! Thanks for your feedback Michelle 🙂
Joan Dredge says
Have you tried doubling the recipe then dividing the dough to bake in 2 seperate dutch ovens?
I have a 6 quart instant pot.
Also if you want a larger loaf, can you double or do 1 and a half times the recipe?
Love this bread, I'm making some for post holiday gifts since I didn't get anything done before!
Silvia Ribas says
Hi Joan! Thanks so much, I am glad that you liked my bread recipe. I have not tried a double batch, but I’ll make a note to do so in February as I am currently not eating bread and that would be too tempting 🙂
Amber Lara says
Has this been tried? I love your recipe, just made my first bread! But can I double the recipe with the same cook time in the insta, and the same cook time with 2 Dutch ovens? I need to make at least 6 loaves for Christmas!
Silvia Ribas says
Thank you Amber. This recipe has been tried by many people. Doubling however is a different story. Here is what I would do; 1. I would double ONLY if you have an 8qt instant pot to allow plenty of room for the dough to double its size. 2. the yogurt setting on IP is about 110F degrees, you can proof the bread in the oven set for this temperature, and you can do so in your dutch oven. As far as baking time, if you have two dutch ovens with double recipe baking at the same time, they should cook for about the same time OR slightly more. Set your time for the time recommended in the instructions and keep an eye on the bread, you might need to bake a bit longer. Hope this helps
Erin says
I saved this post awhile ago, and made it earlier today for visiting family. Oh my goodness, this was SO delicious!! I omitted the cranberries and pecans as we prefer savory and were going to be using the bread with spinach dip. Between 4 of us, the bread was devoured in a single sitting. I was incredibly impressed by how easy the recipe was and how well the bread turned out. Im going to try it with some savory herbs next time. Thank you for such a delicious recipe!!
Silvia Ribas says
Hi Erin! That’s so wonderful to hear!!
Stan says
This turned out quite good! The bread was tasty, and it looked and smelled amazing. The only problem I had was that the center of the bottom crust ended up rock-hard. The rest of the crust was very nice and crunchy, but that center was so hard that it was difficult to even cut through. Any suggestions? I wouldn't want to bake it for much less time, since the rest came out so well. Maybe skip the preheating of the dutch oven?
The dough came out of the instant pot super-sticky. I don't know if that's expected? I had to dust it a bit with flour to be able to shape it into a ball, as it was completely glued to my hands and the counter. That didn't quite seem right, but I didn't really know what to expect.
Silvia Ribas says
Hi Stan, thanks for trying my recipe and taking the time to write me a note. The preheating of the Dutch oven is to prevent it from cracking, so I wouldn't recommend that you skip it. Because you mentioned that the dough was sticky coming out of the instant pot, I am wondering if a particular ingredient/ brand that you used caused this to happen?! it's honestly hard to say. I know sometimes people can get different results based on these things like brand, oven temperature etc... the other thing I will mention is, next time move the oven rack up and away from the heat source. Most ovens have the heat coming from the bottom, so move the rack up higher. Hope this helps! Silvia
Syl says
Thanks for the receipt I try it today. Please fix the yeast measurement it reads one 1/2 teaspoon. Confusing until I saw your comment .
Julie Sousa says
My family loved it! I added thyme, rosemary and oregano for a savory bread. I used regular flour and it is delish. Thanks for the great treat!
Silvia Ribas says
Love all the herbs you added Julie! Thanks for sharing your feedback, I am so glad you and your family enjoyed this recipe.
Lesly says
Can I use rapid rise yeast?
Silvia Ribas says
I have used anything but instant yeast. Hard to say, I am not familiar.
Mimi says
First time bread maker here! Question: I can’t seem to find my regular cake pans and don’t want to go to the store during this pandemic! Can you use aN all silicone cake pan or a Pyrex dish?
I only have all-purpose flour so hope that works.
Thank you - recipe looks delish.
Silvia Ribas says
Hi Mimi! you don't need a cake pan, pyrex or silicone mold for this recipe. The bread is baked in a dutch oven, or you can use a cast iron deep pot or any heavy pot that you would use for soup. Preferable one that the lid is oven safe. Good luck!
CINDY SNYDER says
I have made this recipe four times now. I use an 8 quart instant pot and you can triple the recipe. Some short cuts I have learned...I put the flour and salt directly into the instant pot and add the yeast/water mixture and stir it up. No need to mix it in a separate bowl first. When I triple it, I set the timer for 4 1/2 hours. I bake it in a cast iron skillet and a small round baking dish that I use a bowl for a lid, and a 2 qt pyrex dish that has its own lid. I do not use parchment paper, I just spray the dishes with PAM. I also increased the amount of salt so that when I triple it, I use 4 tsp instead of just 3. I have been making it plain, but plan on expanding it to adding garlic and rosemary soon. This bread is fabulous!
Silvia Ribas says
Wow, I am impressed Cindy!! Tripling this recipe is quite a task but a really really good idea too! I wish I could find flour anywhere... I did some bread baking earlier on in the beginning of the pandemic but I haven't been able to find flour ever since. Anyway, thanks so much for trying my recipe and leaving me a feedback! xo
Julie says
I would like to make this but can’t get yeast in the stores right now - would wild sourdough starter work, if so how much?
Silvia Ribas says
Hi Julie, I haven't tested with sourdough started so its hard for me to say. But I think its worth a try.
Kristin says
I made mine with cheese, garlic salt, and Italian seasoning, and it was SUPER yummy! Easy, fail-proof recipe! 💕
Silvia Ribas says
Hi Kristin, that sounds like a delicious flavored bread! Thanks for trying my recipe and stopping by to share your feedback!
JENNA says
This is my second time making this recipe and it's great! I do add some orange zest to it like others suggest. I'm curious about the proofing in the instant pot. When i use the yogurt mode it's on normal and takes way less time to proof. It usually doubles in about an hour and a half. Should I be using the low setting? Either way its delicious and next time I'll be trying it using some savory herbs.
Silvia Ribas says
Thank you Jenna, that's really good to hear! I have only tried the yogurt mode, and I probably would be happier if mine doubled in size so quickly. Interesting! I have tried savory also and loved it 🙂
Laurie in NE says
This was my first try at making bread from scratch EVER. Plus, I'm still making friends with my IP, although I haven't received the dreaded BURN notice yet, so I must be doing something right, lol! Anyway, I followed the recipe except omitted the cranberries and nuts. Success! Crunchy outside, soft inside, and so very tasty! Most importantly, my husband loved it, too. Our usual choice was frozen artisan rolls from the grocery store, but after one bite, he commented, "Can we have this from now on?" So thank you! I do have a question, though: Directions say to put the pan lined with parchment paper in the oven for the pre-heat. That gave me pause, assuming the paper would get pretty crusty, but I did it anyway because I'm a recipe follower. Parchment went in cast iron pan, cast iron lid went on top. When pre-heat was done, parchment WAS crusty, almost burnt in some spots. Not something I wanted to put my dough on. So I pitched it, got a new sheet, and proceeded to the delicious ending. Am I the only one that happened to? Did I do something wrong? Or should the dough go on the baked parchment? Just curious, as I will make this again. And again. And again.... 🙂
Silvia Ribas says
Hi Laurie! first of all THANK YOU for the nice review and feedback. I am so soooo happy to hear that you and your husband enjoy this recipe! As for the parchment paper, well... I am glad you switched to a fresh paper instead of the burned one. Mine did not burn, honestly not sure what happened there, and this is the first burn parchment note I get. In any regards, it does not matter if the parchment goes in before or after the dutch oven is heated. The dutch oven is the one that needs to be pre-heated. The reason why I add before is so that myself and others don't get burned trying to put parchment paper on a very hot dutch oven. The idea is to plop the bread dough in and move away, lol. Anyway, fresh artisan breads are absolutely a treat, and thanks to the instant pot it is a quicker treat 🙂
Julie Malbrough says
I made your wonderful bread last week, but it really did not turn out why and I have no idea why. I followed your recipe exactly as it was written, but had to add more flour to be able to handle it long enough to get it into the instant pot. After 4 hours, it had doubled in size, but when I went to remove it, it actually poured like liquid onto my worksurface! Any idea what happened? I added enough flour to get it into the cast iron pot to bake and it came out really crispy, but dense because of the added flour.
Silvia Ribas says
that's really strange Julie, and I have no idea why that happened. Especially since you added extra flour. Honestly from my experience, this might have happened because of outside factors like air temperature and humidity and sometimes brands and how old the ingredients are.
Tiffany Tsang says
How much in instant yeast should i use?
Silvia Ribas says
Follow the same amount requested in the recipe.
Janet Holt says
I made this yesterday to go with q pot of soup and it was wonderful. How wonderful? There is only my husband and me and there's none left today! I followed the recipe exactly except I omitted the fruit and nuts because I wanted plain bread. This is a definite keeper recipe--thanks!
Silvia Ribas says
Haha! That's wonderful, I am so happy to hear!
Jody H says
I've recently started making artisan bread and this is my favorite recipe so far. The crust is perfect: crusty but not too hard. I wonder what exchanging some of the water with cranberry juice would taste like? I know it would make it sweeter but would that negatively affect the rising properties?
Silvia Ribas says
I believe that the moisture content of the fresh cranberries wouldn't be ideal for baking bread, but at the same time I haven't tried it. I have tried baking muffins and such and it worked good
Michelle Ayers says
This is my first time making bread. The recipe turned out great. I didn’t want to invest in bread flour until I had proof of concept, so just used AP. Even with subpar flour it was soooo good. I changed it up a little and added golden raisins, and as recommended in a previous comment orange zest. It made a fantastic breakfast bread. In fact, I’m making two more loaves this week to take on a weekend vacation with friends. We’ll use it as part of a continental breakfast. We all used to live in Germany and crave those fantastic breakfasts we used to have while traveling in European hotels. This bread will fit right in!
Silvia Ribas says
That's so good to hear Michelle! Glad you enjoyed the recipe and will be making it again for your trip.
Anne Perry says
Oh, this was so wonderful. I didn't use parchment paper in the Instant Pot, and it came out fine. The parchment paper made lifting the loaf of bread out of the cast iron pot very easy. Beyond those basics, the loaf of artisan bread was gorgeous and tasted even better!! I used Trader Joe's Orange Flavored Dried Cranberries, as I couldn't find the ones you recommended online. Again, I can't say thank you enough, Sylvia!
Silvia Ribas says
You are very welcome Anne, and I am so glad you had a good experience and enjoyed this recipe. Thanks for your feedback and hope to see you back for more!! 🙂 Silvia
Linda Brigan says
I made this yesterday for my husband and the process went very well considering I am a novice bread maker (this was my 1st time in fact). I am a Celiac so I couldn't taste it myself. Could you please recommend variations and amounts for ingredients for your recipe (i.e. everything seasoning) or cheese / herbs etc?
Silvia Ribas says
Hi Linda! I have it on my list to try this recipe using Bob's red mill 1-to-1 gluten-free flour and will let you know how that turns out. As for substitutions many people have tried with herbs like rosemary, olives, sea salt, plain, raisins.
Sadie says
Will date syrup activate the yeast?
Silvia Ribas says
My guess is yes, but I never worked with this product so I can't confirm with 100% certainty
Michelle says
Boy oh boy am I glad I came across this recipe! Making bread scares me but this looked so good I just had to try. The only thing I changed was not adding nuts due to an allergy and I used raisins instead of cranberries. The recipe is very straightforward and easy. If a bread novice like me can produce a delicious loaf of bread, anyone can! Thank you for this recipe!
Silvia Ribas says
Wow, that's wonderful to hear Michelle. I am so very happy that you had a good experience and outcome with my recipe. thanks for taking the time to write me a feedback! Silvia
Jaime says
Made a savory version of this that turned out phenomenal! How would you suggest adjusting the cooking time if I were to divide the dough into two to make smaller loaves in two smaller Dutch ovens?
Silvia Ribas says
Good to hear! chances are if you divide into two smaller loaves it will take almost the same time to bake. Set for 20-25 minutes and bake with cover, then remove cover and keep an eye on it every five minutes.
Willene says
Love this recipe. Tried it as is, was spectacular. Now going to try plain.
Found that if I put the Dutch oven into the oven and prepare the loaf right on the parchment on the counter, I don’t have to remove the heavy Dutch oven, I can just plop the dough that is on the parchment right onto the pot. Same when it’s time to take it out - easy to grab the parchment corners and lift out. Not too hot even. No need to take out the Dutch oven until it cools.
Thank you. This is my favourite.
Silvia Ribas says
I am so happy to hear that you enjoyed my artisan bread recipe and thank you so much for your feedback!
Sharon says
I made this today and it is as easy as described and amazingly delicious! It is so easy and tasty that I am going to make it again tomorrow for our New Year's Eve dinner! Thank you so much!!
Silvia Ribas says
You are very welcome Sharon, and thanks for your feedback!
Alice Camper says
Great recipe. I added freshly squeezed orange juice, zest and dried apples it was delish! 4 stars because 3 hours in my InstantPot was too long and it got "leathery" on bottom, 2 hours was sufficient. Tip: if you soak dried fruit in warm water and a pinch of baking soda for a couple minutes it helps them plump up.
Joanna says
Can I use instant yeast instead?
Silvia Ribas says
yes!
Joanna says
how much instant yeast and how much water i should put in please?
Silvia Ribas says
You can be substituted for one another 1:1 so use the same measurement as I used for active dry yeast. The active dry yeast is a little bit slower off to start than instant, but in a long 2 to 3 hour rise, the active dry yeast catches up. That's the difference.
Toni says
so good looking! Everyone loved it, and when they realized it was homemade they really were gasping
Silvia Dunnirvine says
haha, that's the best feeling isn't it! Thanks so much for trying my recipe and sharing your feedback!