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!
Instant Pot Proofing4hrs
Course: Bread, Breakfast
Keyword: Artisan Bread, Bread, Instant Pot
Author: Silvia Ribas
1/3cupDecas Farms Baking Cranberries
1/4cuppecan, finely diced
1 1/2cupslukewarm water
1 1/2tspactive dry yeast
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.
* you do not need to use parchment paper. I tried this recipe with and without parchment and I found it easier to remove dough from instant pot without the paper.