Instant Pot Rustic Country Bread Recipes

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EFFORTLESS RUSTIC BREAD



Effortless Rustic Bread image

This is the easiest recipe for rustic bread I've ever seen. Luckily it is also the yummiest. Feel free to halve the recipe if you only want one loaf, but beware: it's so addictive you may wish you'd just baked both loaves.

Provided by amyw

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 6h15m

Yield 20

Number Of Ingredients 5

3 cups warm water
1 ½ tablespoons active dry yeast
1 ½ tablespoons coarse salt
6 ½ cups all-purpose flour
½ cup cornmeal

Steps:

  • Mix water, yeast, and salt together in a large bowl until mixture becomes foamy, about 10 minutes. Stir flour into yeast mixture until well incorporated. The dough will be loose and look wet. Cover bowl loosely with a damp towel and let sit for about 5 hours.
  • Shape dough into 2 loaves using damp hands. Place loaves on a cornmeal-dusted work surface and score the tops a few times with a sharp knife. Allow loaves to double in size, 30 to 60 minutes.
  • Preheat oven to 425 degrees F (220 degrees C). Place loaves on a baking sheet.
  • Bake in the preheated oven, spraying the surface of the dough occasionally with water, until golden brown, about 20 minutes.

Nutrition Facts : Calories 161.6 calories, Carbohydrate 33.7 g, Fat 0.5 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 526.6 mg, Sugar 0.1 g

RUSTIC COUNTRY BREAD



Rustic Country Bread image

A round loaf with a crisp crust--chewy, and great for sandwiches.

Provided by Chris

Categories     Bread     100+ Bread Machine Recipes

Time 16h40m

Yield 12

Number Of Ingredients 8

¾ cup spring water
¼ teaspoon bread machine yeast
1 ¾ cups bread flour
1 cup spring water
½ teaspoon bread machine yeast
2 cups bread flour
⅓ cup whole wheat flour
¼ teaspoon salt

Steps:

  • The day before making bread, place 3/4 cup spring water, 1/4 teaspoon bread machine yeast and 1 3/4 cup bread flour into pan of a bread machine. Select dough cycle and let knead for 5 minutes. Stop machine and let rise overnight.
  • The next day, pour starter from bread machine pan into a non-metallic container. Reserve 1/3 cup for this recipe and freeze remainder for later use.
  • In a large bowl, mix together 1/3 cup reserved starter, 1 cup spring water, 1/2 teaspoon yeast, 2 cups bread flour, whole wheat flour and salt. Select Dough Cycle; press Start. After 10 minutes, remove dough from machine and place in a lightly oiled bowl. Cover with a damp towel and let rise until doubled, about 2 hours. Deflate dough and let rise again until doubled, about 1 hour.
  • Turn dough out onto a lightly floured surface and form into a round loaf. Place loaf on a baking sheet that has been sprinkled with cornmeal. Cover and let rise until nearly doubled, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  • Spray loaf with water and place in preheated oven. Spray loaf again every two minutes during the first 10 minutes of baking. Bake for 40 minutes, until bottom of loaf sounds hollow when tapped.

Nutrition Facts : Calories 84.2 calories, Carbohydrate 17 g, Fat 0.4 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 0.1 g, Sodium 49.5 mg, Sugar 0.1 g

INSTANT POT® CRUSTY NO-KNEAD BREAD



Instant Pot® Crusty No-Knead Bread image

Great crusty bread requires a great deal of time to make, patience, and the perfect environment. The Instant Pot® cuts the time by several hours and creates the perfect slightly moist, warm environment perfect for activating dough. This goes so great with a good slathering of butter or dipped in a warm bowl of stew!

Provided by NicoleMcmom

Yield 10

Number Of Ingredients 8

3 ½ cups bread flour
1 ½ teaspoons kosher salt
1 (.25 ounce) package active dry yeast
1 ¼ teaspoons white sugar
1 ½ cups warm water (110 to 115 degrees F/43 to 46 degrees C)
parchment paper
cooking spray
¼ cup extra-virgin olive oil

Steps:

  • Whisk flour and salt together in a large bowl; set aside.
  • Combine yeast and sugar in a medium bowl; add water and stir once. Let stand until yeast has bloomed and bubbled up slightly, about 5 minutes.
  • Meanwhile, line the bottom and sides of a multi-functional pressure cooker (such as Instant Pot®) with parchment paper that has been lightly coated with cooking spray.
  • Add the yeast mixture and oil to the flour mixture, and stir until incorporated and a shaggy, slightly sticky dough is formed. Add dough to the pot. Close and lock the lid; seal vent. Select Yogurt function; set timer for 4 hours.
  • Remove lid. Dough should be doubled in size, and will have tiny bubbles on the surface. Lift out dough using parchment paper. Turn dough onto a lightly floured sheet of parchment, and form into a ball. Sprinkle top dough ball lightly with flour, and cover with a kitchen towel. Allow to rest until slightly risen, 30 to 40 minutes.
  • While dough is resting, place a Dutch oven with a lid in the oven, and preheat to 450 degrees F (225 degrees C) for 30 minutes.
  • Carefully remove Dutch oven from the oven. Transfer in dough using parchment. Cut slits in the top. Cover and return to the oven. Bake for 30 minutes. Uncover, and bake until golden brown and crusty, 10 to 15 minutes. Transfer loaf to a cooling rack; let cool slightly before slicing.

Nutrition Facts : Calories 206.1 calories, Carbohydrate 31.3 g, Fat 6.3 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 0.9 g, Sodium 290.3 mg, Sugar 0.7 g

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