Instant Pot Rustic Country Bread Recipes

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RUSTIC ITALIAN CRUSTY BREAD RECIPE



Rustic Italian Crusty Bread Recipe image

Easy and quick artisan Italian crusty bread recipe you can make at home. No knead, no machine, with only 2 hour rise time. Made with active dry instant yeast, flour and water and baked on a hot pizza stone.

Provided by Florentina

Categories     Baked Goods

Time 45m

Number Of Ingredients 4

3.25 cups all purpose flour (+ more for dusting)
1 tsp sea salt
1.5 cups warm water
2 tsp active dry yeast

Steps:

  • In a large mixing bowl or your kitchen aid mixer add the flour, salt and yeast. Use a spatula or the paddle attachment and mix to combine well.
  • Pour in the warm water and keep mixing until everything is incorporated and a soft dough has formed. It will still stick to the bottom of the bowl and that is OK.
  • Cover the bowl with some plastic wrap loosely and a tea towel. Allow the dough to rise at room temperature for 2 to 3 hours until doubled in size.
  • Sprinkle some flour on your kitchen counter and dump the bread dough on it. Flour your hands to help it out of the bowl as it will be sticky. Don't panic, this is normal.
  • With floured hands fold the dough onto itself forming it into a round ball. Do not knead it, do not handle it anymore than you need to. Use a sharp knife and lightly carve an X in the top of the loaf or just make a few cuts across.
  • Place the bread dough on top of a lightly floured pizza peel, cardboard or parchment paper and allow it to rest while your oven is heating up.
  • Preheat your oven to 450"F with a pizza stone inside for about 45 minutes before baking the bread. Fill an oven proof bowl with 2 inches of water and place it on the bottom rack. This will create the steam that will cause the crust to become crispy as it bakes.
  • Once your oven is hot sprinkle the pizza stone with some semolina flour or corn meal and carefully slide the bread loaf on top. Bake the bread for about 30 to 45 minutes until golden brown all over and cooked through.
  • Transfer the bread to a cooling rack and allow to cool off completely before slicing into it. You can also let it cool inside the oven with the door slightly open.

Nutrition Facts : Calories 195 kcal, Carbohydrate 40 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 295 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

INSTANT POT® RUSTIC COUNTRY BREAD



Instant Pot® Rustic Country Bread image

Simple country bread recipe that utilizes an Instant Pot® to achieve a well-risen and well-baked loaf of bread. Serve with softened salted butter and jam, or olive oil and freshly cracked black pepper.

Provided by John Somerall

Categories     Bread     Yeast Bread Recipes

Time 5h35m

Yield 6

Number Of Ingredients 6

2 ⅓ cups bread flour
1 cup whole wheat flour
2 teaspoons kosher salt
2 ¼ cups warm water (105 to 115 degrees F (41 to 46 degrees C)), divided
1 (.25 ounce) package active dry yeast
cooking spray

Steps:

  • Stir bread flour, whole wheat flour, and salt together in a large bowl until well combined; set aside.
  • Gently whisk 1 1/4 cups warm water and yeast together in a small bowl. Allow to rest at room temperature until foamy and fragrant, about 10 minutes.
  • Make a shallow well in the center of the flour mixture, and pour in the yeast mixture. Stir together using a spatula until a coarse dough begins to form. Transfer dough to a lightly floured work surface and begin kneading, dusting with more flour as needed to prevent dough from sticking, until smooth and elastic, about 10 minutes.
  • Shape dough into a ball and place in a large bowl lightly greased with cooking spray. Cover the bowl with a towel lightly dampened with warm water and set aside in a warm spot to rise until doubled in size, about 2 hours.
  • Lightly grease a 7- to 8-inch round cake pan with cooking spray and line the bottom with parchment paper; lightly grease parchment paper with cooking spray; set aside.
  • Using your fingers, gently press down on dough to deflate slightly and transfer to a work surface that has been very lightly dusted with flour. Gently knead dough 2 or 3 times, preserving as many air bubbles as possible. Using the sides of your hands, shape dough into a ball by pulling the sides under until a smooth and slightly shiny surface develops. Gently transfer dough to the prepared cake pan and lightly dust with flour; cover tightly with aluminum foil.
  • Add remaining 1 cup water and a steam rack to a multi-functional pressure cooker (such as an Instant Pot®); place cake pan on the rack. Close and lock the lid. Turn vent to Sealing position. Select Manual/Yogurt setting; set timer for 1 hour. Dough will rise in cooker and double in size. Press Cancel.
  • Meanwhile, preheat the oven to 450 degrees F (230 degrees C).
  • Select Manual/Pressure Cook setting on the Instant Pot®. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 3 to 5 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 8 to 10 minutes. Unlock and remove lid. Carefully remove the cake pan as it will be hot; remove aluminum foil.
  • Transfer cake pan to the preheated oven and bake until bread is golden brown, about 20 minutes. Remove bread from the cake pan and transfer to a wire rack to cool completely before slicing, about 30 minutes. Using a bread knife, slice loaf crosswise into 3/4-inch thick slices.

Nutrition Facts : Calories 239.7 calories, Carbohydrate 48.8 g, Fat 1.2 g, Fiber 3.8 g, Protein 8.8 g, SaturatedFat 0.2 g, Sodium 645.2 mg, Sugar 0.2 g

RUSTIC BREAD RECIPE



Rustic Bread Recipe image

A warm, crusty rustic bread goes with just about any meal and it's so simple to make! Throw it together, let it rise, and you'll have a yummy bread that's ready for dinner in just a few hours' time. No bread pan needed!

Provided by ShelfCooking.com

Categories     Side Dish

Time 2h

Number Of Ingredients 5

3 cups warm water
2 ¼ tsp (1 pkg) active dry yeast
1 Tbsp sugar
6 cups (750 g) flour
3 tsp salt

Steps:

  • Mix water, yeast, and sugar in a large mixing bowl or stand mixer. Let sit for about 5 minutes until bubbly.
  • Add flour and salt. Mix until combined into a soft dough. (The dough should be slightly sticky to the touch, but not so that much comes off on your hands. If it's too sticky to handle, add ¼ cup flour at a time.)
  • Cover loosely with plastic wrap and kitchen towel. Let rise for 1-3 hours, if possible! I've run out of time before and let it rise for only 30-60 mins and it still works, but the longer, the better!
  • Preheat oven to 450°F and put a pizza stone or flipped-over cookie sheet in the oven to heat up.
  • Fill a baking dish with 2 inches of water and place on the bottom rack to create steam for an extra crispy crust.
  • Sprinkle flour on the counter, turn out the dough, fold on itself, divide in half and form it into 2 balls. Don't knead or handle it more than you need to. Add a little flour if it's too sticky.
  • Cut an X shape on the top of the balls with a sharp knife.
  • Place on a lightly floured pan, then place on top of the hot pizza stone or cookie sheet.
  • Bake for about 25-30 minutes or until golden brown and cooked through.

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