Rosemary Bread-Instant Pot. This is a no-knead bread, and when it is baking the aroma in your house will smell so amazing!
This bread is ideal on its own with a little butter or sliced up on a charcuterie board with cheese, meat and fruit.
No-Knead Rosemary Bread
- Simple with no fuss
- You do not need a mixer just your hands!
- You only work with this bread in shaping it and outting it togeather for about 10 minutes the rest of the time it is proofing or resting before bake time.
- This bread is a beautiful golden brown colour with a crusty top, the inside is soft with a flavourful inside.
Rosemary BreadCourse: BakingCuisine: BreadDifficulty: Medium
Fantastic recipe. I love having this bread alongside a steak dinner. Just prepare yourself for the resting period of 5 hours. I like to put this dough instantly in the instant pot! First thing in the morning if you want to have it alongside your dinner.
2 cups Bread flour or I have used regular all-purpose as well
1 cup whole wheat flour
1 1/4 tsp Active Dry Yeast
1 1/4 tsp salt
1 tsp Sugar
1 1/2 cup lukewarm water
2 Tbsp. chopped Rosemary “save a little for garnish if you like”
1/4 cup Olive Oil
- Put the lukewarm water in a large bowl and add sugar and yeast. Stir and cover to rest for about 10-15 minutes. The top of the water should look frothy
- Next add your oil, rosemary, salt, and flour. Stir this until blended well. This dough should look shaggy and sticky
- Cut out parchment paper to line the bottom of the instant pot bowl and back up the side of it. Now spray the parchment with oil.
- Place the dough in the pot, close the lid and press the yogurt button on the normal setting. Set the timer for 4 Hours.
- When the 4 hours is up open the lid you should notice that the dough has doubled in size.
- Preheat oven to 450 degrees F. Place a Dutch oven in the oven to preheat as well.
- Put another piece of parchment paper on the workspace and throw a little flour on it. Now take the dough out of the pot and put on the floured workspace and shape it into a round or oval loaf. Try and make this as tight as a ball as you can. this dough can be very sticky and soft so don’t give up it may take a little time to get it exactly how you want it even scatter more flour on your workspace if needed.
- Toss some rosemary on the dough for a little garnish and Cover it with a towel for about 30 minutes I like to leave the dough on the parchment paper for this step. Make sure it’s also in a warm place.
- Once the dough has rested for 30 minutes. Remove the Dutch oven from the oven and be very careful as it is very hot! Remove the lid and gently put the dough into the Dutch oven.
- Sprinkle a little flour on the top and score top of bread 3 times about 1/2 inch deep.
- Now you’re almost ready for the oven! Put the lid on the top and put it in the oven for 30 minutes.
- Now take the Dutch oven out and take the lid off and place it back in the oven for about 5-15 minutes depending on your oven I usually do around 7 minutes.
- Take the loaf out and let it cool on a rack to cool.
- I like to use parchment paper in my dutch oven as well just to prevent any unwanted sticking to the pot.
- I have also doubled this recipe. It turns out great.
- Depending on what you have for flour I have tried many different combinations I like to mix with the whole wheat flour for a little bit more wholesome loaf. But you can totally use all white bread flour if that’s your preference!
- Enjoy! I love this bread with butter! Yummy!