Instant Pot Olive Oil Rosemary No-Knead Bread – One of my favorite versions/variations of making No-Knead Bread for a Holiday Dinner Table Which is Vegan, crusty, and delicious. A Basic, Foolproof, best No-Knead Bread recipe, anyone can make this! It comes out just perfect every time!!
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Baking bread around the holidays is great for bringing to any gatherings, giving as a gift, or for the holiday dinner table.
It’s
- Easy
- Simple
- Much cheaper than store-bought
- Very few ingredients
- Full of Rosemary flavors
- And Oh so so tasty!!
My favorite way to eat it is with a warm bowl of soup, with butter or dipped into balsamic vinegar and olive oil.
And from leftover bread, I make different types of sandwiches like
- Caprese Grilled Cheese Sandwich,
- Eggplant Parmesan Sandwich,
- Creamy Beetroot And Sprouts Grilled Sandwich, and
- Veggie Grilled Sandwich.
What is No-Knead Bread?
No-Knead Bread is the simplest kind of bread you can make. You just need to throw everything into a bowl and mix it up, then sit around, let the yeast do its work, and then bake it.
This is bread perfect for beginners. That doesn’t mean who bakes frequently doesn’t love this bread. Everyone loves baking this bread.
The slow rise method gives this bread lovely flavors and it gives it an awesome crispy crust after baking.
This Quick No-Knead Bread is Artisan Quality bread with very minimal effort, I would say with no effort. :).
It requires only 4 basic Ingredients.
Ingredients required
Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.
- Bread flour: You can replace bread flour with all-purpose flour.
- Salt: This makes the bread very flavorful.
- Yeast: Active dry yeast and Instant yeast are the best choice for this no knead bread recipe; however, you can use rapid-rise yeast, but you will still need to let it rise overnight.
- Sugar: to activate the yeast.
- Olive oil: I like the deeper olive oil flavor so I have used Extra virgin Olive Oil in the bread.
- Rosemary: For the flavor. Rosemary is a perfect winter herb and my favorite. I love its pungent aroma. You can use any herbs or add-ins of your choice. I have shared some ideas above the recipe card. So remember to check that out.
- Water: Make sure to use warm water (105 degrees). It should feel warm to the touch but not hot.
I have shared here No-Knead Bread recipe last year. Why I am sharing this again?
The reason behind this is Instant pot and I have added some flavors(in form of herb).
What so important about proofing the Bread dough in Instant Pot?
We love crusty bread. It goes so well with any soup like vegetable soup, Instant Pot Lasagna Soup, Lasagna Soup, Spinach Soup, Instant Pot Carrot soup or Thai noodles soup.
No-knead bread takes a long time to rise, around 18 hours. That’s the hardest part when you don’t have enough time.
But thanks to Instant Pot. It changed my life. The method of making bread in Instant Pot is a lot easier and a lot faster.
Proofing the Bread in Instant Pot is the perfect solution for baking No-Knead bread in Winters. Now, I can enjoy Homemade crusty bread very often than before.
Important Note For Instant Pot Bread –
Your Instant Pot must have a yogurt function in order to be used in this recipe. It provides the ideal temperature required for the bread dough to rise.
With the help of Instant Pot, the bread dough will rise in just 4 hours. You don’t need to wait for 18 to 24 hours. Win… Win…!!
How to make Instant Pot Bread | No-Knead Bread?
- Take Luke warm water in a large bowl, add sugar and yeast. Stir once, cover it and let it rest for 10 minutes. After 10 minutes, the yeast water should look frothy. (photo 1 to 4)
- Now add oil, rosemary, salt, and flour. Give it a quick stir until blended and all the flour is incorporated. The dough will be rough, shaggy and sticky. (Photo 5 to 7)
- Line the bottom of the instant pot bowl with parchment up the sides. Spray parchment with oil. photo 8)
- Place the dough in the prepared pot, close the lid and press the yogurt button on the Normal Setting. Set the time for 4 Hours. After 4 hours you will notice the dough is dotted with bubbles and has risen more than double in size. (Photo 9 to 12)
- Preheat oven @450 degree F. Place a Dutch oven (I used 3.5-quart size) in the oven to preheat it as well.
- Scatter some flour on another piece of parchment paper, remove the dough from instant pot and parchment paper(the one we used in instant pot) and flip the dough onto the floured Parchment paper. Shape the dough on parchment paper into a tight ball. (I forgot to use the parchment paper). Shaping the dough into a round tight loaf on a parchment paper makes it easier to place the bread in Dutch oven and take out the bread from the Dutch Oven.
- Sprinkle some Rosemary on the dough, cover it with a towel for about 30 minutes.
- Now carefully remove the hot Dutch oven from the oven. Remove the lid and Gently put the dough ball into the Dutch oven.
- Sprinkle a light coating of flour over the top.
- Take a sharp knife and slash the bread 2 to 3 times, making a cut about ½ inch deep. You can skip this step as well.
- Put the lid on and pop it in the oven for 40 to 45 minutes @450 degree F, on the middle rack. After 30 minutes remove the lid and bake for 15 minutes without a lid. (30 minutes lid on and 15 minutes without lid, total 45 minutes).
- Remove the loaf and let it cool on a rack before slicing. to keep it warm, cover with a towel.
- Enjoy it with Butter!
Tips and notes
- Use bread flour for the best result.
- Check the expiration of Active dry yeast.
- Check the water temperature before adding the yeast. Perfect water temperature is 110 to 115.
- Use fresh rosemary.
- I like the deeper olive oil flavor so I have used Extra virgin Olive Oil in the bread.
- Flour-water ratio – Depending on how you measure the flour, quality of flour and how dry the weather is, you may need to add/less water to bring the dough the right wet and sticky consistency. If your dough is dry after you mix it, add water by the tablespoon until it feels perfect.
- Make a wet shaggy dough.
- Give the dough a proper warm temperature to rise
- Shape the dough on parchment paper into a tight ball. I forgot to use the parchment paper. Shaping the dough into a round tight loaf on a parchment paper makes it easier to add and take out the bread from the Dutch Oven.
- Slashing the dough – I do prefer to make a cut in the dough. Use a sharp knife and gentle pressure. (Refer a Video in recipe card).
- Bake No-Knead Bread in a Dutch oven. Dutch Ovens hold heat well and keep the steam created by the bread inside the pot for a crisper crust and texture.
- Adjust the Oven temperature – Depending on your oven, you may need to adjust the temperature. I bake my no-knead bread @450 degree F.
- Don’t add all the yeast mixed water at a time. Add slowly as needed. Because as I said, Flour-water ratio always depends on many factors.
- Instant Pot Bread Dough can be proofed in 3qt, 6qt, and 8qt.
- When I posted this recipe, I have used IP lid to cover the dough. Now I do want to make a note on this you wouldn’t use the IP lid for proofing the dough. Because If you let it rise too much it can push the pin up to lock the id and you may not be able to get it open. So Instead of using IP locking lid use either glass lid or plate. Its much better choice.
- You can use Half All-Purpose Flour and Half Whole Wheat flour too instead of only all-purpose flour.
- You may also make this no-knead bread with Gluten-free Flour.
Quick FAQs
The answer to the question is to use a candy thermometer or Finger test. Insert a clean finger in the water count 1 to 30. You should be able to leave your finger in the water.
Use covered metal pot – The metal pot should have a cover and should have an ability to stand up to 500 degrees F heat.
Pot covered with foil – If you don’t have lids for your pots, cut a square of heavy-duty aluminum foil and seal the pot after placing the dough.
Oven safe Casserole Dish works fine as well. Just read the instruction and make sure it’s safe up to 500 degrees F. temperatures.
No-Knead Bread Requires 4 basic Ingredients. But you can add flavors of your choice too. There are many variations you can try. Some of my favorites are –
Olives,
Herbs,
Roasted Garlic,
Basil and Pine nuts
Jalapeno and Cheddar Cheese
Walnuts and Chocolate Chips
Caramelized Onions,
Four cheese,
Cranberry,
Rosemary,
Olive oil,
Cranberry and pecan bread, etc.
More Holiday Bread recipe ideas
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Instant Pot Olive Oil Rosemary No Knead Bread
Ingredients
- 3 cups – Bread Flour
- 1 ¼ teaspoon – Active Dry Yeast
- 1 ¼ teaspoon – Salt
- 1 teaspoon – Sugar
- 1 ½ cup – Lukewarm water You may need 1 – 2 tablespoon extra to get perfect shaggy dough
- 2 tablespoon – Fresh Rosemary plus for garnishing
- ¼ cup – Extra Virgin Olive oil
Instructions
- Take Luke warm water in a large bowl, add sugar and yeast. Stir once, cover it and let it rest for 10 minutes. After 10 minutes, the yeast water should look frothy.
- Now take flour, oil, rosemary and salt in a big bowl. Mix well. Add yeast water little at a time. You may not require all the yeast water, depending on the quality of the flour. So I highly recommend, add water slowly. GIve it a quick stir until blended and all the flour is incorporated. The dough should be rough, shaggy and sticky.
- Line the bottom of the instant pot bowl with parchment up the sides. Spray parchment with oil.
- Place the dough in the prepared pot, close the lid and press the yogurt button on the Normal Setting. Set the time for 4 Hours. After 4 hours you will notice the dough is dotted with bubbles and has risen more than double in size.
- Preheat oven @450 degree F. Place a Dutch oven (I used 3.5-quart size) in the oven to preheat it as well.
- Scatter some flour on another piece of parchment paper, remove the dough from an instant pot and parchment paper(the one we used in instant pot) and flip the dough onto the floured Parchment paper. Shape the dough on parchment paper into a tight ball. (I forgot to use the parchment paper). Shaping the dough into a round tight loaf on a parchment paper makes it easier to place the bread in the Dutch oven and take out the bread from the Dutch Oven.
- Sprinkle some Rosemary on the dough, Cover it with a towel for about 30 minutes.
- Now carefully remove the hot Dutch oven from the oven. Remove the lid and Gently put the dough ball into the Dutch oven.
- Sprinkle a light coating of flour over the top.
- Take a sharp knife and slash the bread 2 to 3 times, making a cut about ½ inch deep. You can skip this step as well.
- Put the lid on and pop it in the oven for 30 minutes. After that remove the lid and bake it 10 to 15 minutes more without lid @450 degree F, on the middle rack. (30 minutes lid on and 10 to 15 minute without the lid, total 40 to 45 minutes).
- Remove the loaf and let it cool on a rack before slicing. to keep it warm, cover with a towel.
- Enjoy Instant Pot Olive Oil Rosemary No Knead Bread with NEW Land O Lakes® Soft Squeeze™ Spread and soup!!
Video
Notes
- You can still make this bread if you don’t have an Instant Pot. But you must let the dough for 18 hours in a warm place. The rest of the recipe will be the same.
- Use bread flour for the best result.
- Check the expiration of Active dry yeast.
- Check the water temperature before adding the yeast. The perfect water temperature is 110 to 115.
- The answer is to use a candy thermometer or Finger test. Insert a clean finger in the water; count 1 to 30. You should be able to leave your finger in the water.
- Use fresh rosemary.
- I like the deeper olive oil flavor, so I have used Extra virgin Olive Oil in the bread.
- Flour-water ratio – Depending on how you measure the flour, the quality of the flour, and how dry the weather is, you may need to add/less water to bring the dough to the right wet and sticky consistency. If your dough is dry after you mix it, add water by the tablespoon until it feels perfect.
- Make a wet, shaggy dough.
- Give the dough a proper warm temperature to rise
- Shape the dough on parchment paper into a tight ball. I forgot to use the parchment paper. Shaping the dough into a round, tight loaf on parchment paper makes adding and taking out the bread from the Dutch Oven easier.
- Slashing the dough – I prefer to cut the dough. Use a sharp knife and gentle pressure. (Refer to a Video in the recipe card).
- Bake No-Knead Bread in a Dutch oven. Dutch Ovens hold heat well and keep the steam created by the bread inside the pot for a crisper crust and texture.
- Adjust the Oven temperature – Depending on your oven, you may need to adjust the temperature. I bake my no-knead bread at @450 degrees F.
- Don’t add all the yeast mixed with water at a time. Add slowly as needed. Because as I said, the flour-water ratio always depends on many factors.
- Instant Pot Bread Dough can be proofed in 3qt, 6qt, and 8qt.
- When I posted this recipe, I used an IP lid to cover the dough. I want to note this: you wouldn’t use the IP lid to proof the dough. If you let it rise too much it can push the pin up to lock the id and you may not be able to get it open. So, Instead of using an IP locking lid, use either a glass lid or a plate. It’s a much better choice.
- You can use Half All-Purpose Flour and Half Whole Wheat flour instead of all-purpose flour.
- You may also make this no-knead bread with Gluten-free Flour.
- I have re-arranged the step number 2. Instead of adding flour to the yeast water, add yeast water to the flour mixture. So that you can control the hydration (water-to-flour ratio).
You can make bread without a Dutch oven, too.
-
- Use covered metal pot – The metal pot should have a cover and can stand up to 500 degrees F heat.
- Pot covered with foil – If you don’t have lids for your pots, cut a square of heavy-duty aluminum foil and seal the pot after placing the dough.
- Oven safe Casserole Dish works fine as well. Just read the instructions and make sure it’s safe up to 500 degrees F. temperatures.
So Add-ons | Variations
- Olives,
- Herbs,
- Roasted Garlic,
- Jalapeno and Cheddar Cheese
- Basil and Pine nuts
- Walnuts and Chocolate Chips
- Caramelized Onions,
- Four cheeses,
- Cranberry,
- Rosemary,
- Olive oil,
- Cranberry and pecan bread, etc.
Nutrition
Warm Regards,
Dhwani.
How can I make without Dutch oven ?
Use covered metal pot – The metal pot should have cover and should have an ability to stand up to $50 degree F heat.
Pot covered with foil – If you don’t have lids for your pots, cut a square of heavy-duty aluminum foil and seal the pot after placing the dough.
Oven safe Casserole Dish works fine as well. Just read the instruction and make sure it’s safe up to 500 degrees F. temperatures.
I hope this helps.
Would a Corning Ware casserole work? Can’t find temperature info on their website.
Hi Kim! Yes, It should work.
You can cook in the home oven any ordenery ovenep
Hi Ephrem!
I have baked this bread in the oven only.
What quantity of rosemary goes in the bread? Directions only refer to garnish but pictures definitely show in the bread.
Thanks
Hi!
2 tbsp + some more for garnishing, Rosemary quantity is mentioned in the ingredients list.
Thanks for stopping by. 🙂
I am going to try this. Wondering if I could substitute a whole wheat flour?
Thanks for stopping by Pam!
Yes, you can try this bread with whole wheat flour. You just need to adjust the water quantity a bit. 🙂
I tried the recipe twice and both times the dough was flat and too watery , I did take 1 1/2 cup water as suggested . Please advise.
Hi Ree,
Sorry, it happened to you. Next time, try using only 1 1/4 cup water. The requirement of water in this kind of recipe also depends on the moisture present in weather and type of flour you use. I would suggest you to try using less water next time.
Thanks.
This bread looks beyond delicious. And how easy is this mess free butter. I am totally getting it!
Thanks, Khushboo. Yeah, we loved this and mess-free spread. 🙂
I am going to try and make this in my bread machine, see how it turns out
Sounds good!! I hope you like it. 🙂
Please share your experience with us once you try. 🙂
Any thoughts on how gluten free flour would work?
Thanks!
Hi Linda!
I haven’t tried it with gluten-free flour yet. So not sure about it. So sorry.
I don’t have a yoghurt function on my pot. Is it still possible to let the dough rise in my pot?
Thanks!
Hi Ingrid!
No dear, Your Instant Pot must have a yogurt function in order to be used in this recipe. It provides ideal temperature required for the bread dough to rise.
I have the IP Ultra….it’s actually in there right now….lol….I substituted minced garlic and not as much for the Rosemary….and used some very nice garlic infused EVOO. My first question is med is the yogurt setting I have and is this the same? Also should the vent be open or closed? Thank you.
Hi Carolyn!
Yes, Medium yogurt setting is fine. The vent can be sealed or can not. It really doesn’t matter. I keep in sealed position though. I hope this helps. Let me know how it turns out. 🙂
I made this one yesterday and it turned out so yummy
Hi Aarthi!
Thanks for your valuable feedback So glad to know that it turned out great.
Happy cooking!! 🙂
Do you know if you can reduce the salt at all? My husband is on very low sodium diet due to heart problems. I know that some salt is required, but could it be less?
Hi Sherron!
Thanks for stopping by.
Yes, you can reduce the salt by half the quantity or can avoid too. It’ll still taste great. 🙂
Yum! Love learning new things with my instant pot! Thanks for sharing!
Thanks, Karly!! 🙂
I followed this recipe as is and it turned out great. Its very simple to make even for a bread amateur like me. The whole house smells heavenly and the bread turned out delicious! Thanks dhwani!
Thanks, Amruta for trying and sharing your valuable feedback. I am so glad to know that it turned out well.
Thanks much once again. 🙂
I’m at high altitude, 5300 ft, has anyone tried the recipe at high altitude? And if so, any adjustments needed?
Amy, it doesn’t make any difference if you are at high altitude. Because we are keeping the bread dough in a warm ip temperature. I hope this helps.
Silly question when you put the bread in the Dutch oven do you put it atop the parchment paper or w/o?
I used parchment. It was great. Chewy and crusty.
Thanks, Christine!
I am glad to know that it came out good. Thanks for the feedback. 🙂
Can’t wait to make this bread. Could use all purpose flour instead of bread flour? Thank you!
Yes, Tina! You can use all purpose flour too. Let us know how it turned out. 🙂
Thanks!
I tried this recipe this morning. It’s crusty, crumb is soft and tasty but…it didn’t rise enough 🙁 My dough stayed sticky wet through out the proofing. I didn’t jave bread flour so I used all-purpose.. Should I have added more flour?
Hi Tina! I am so sorry to hear that your bread dough didn’t rise. 🙁
These are the possibilities of not rising the dough properly,
Water temperature – It should be 110 to 115
Expired Yeast.
I hope this helps.
I have a 3qt. IP … Will this recipe Fit or do i need to adjust
Hi Shelly,
Yes you can use 3qt IP. Don’t cover it with IP locking lid. Cover the IP bowl with normal glass lid. Because the dough will rise so high in the pot and it will lock the pot. Hope this helps. 🙂
My IP will not function if the lid is not on….except for the saute mode.
Hi,
If you are not going to double the recipe, the IP lid is fine.
I’m a novice cook, and really want to try this. I have a 5qt dutch oven. Do I need to adjust the quantity of the ingredients assuming the bread size/shape is affected by the container size? Does that matter?
If so, will the length of time to cook change as well?
Hi Bre,
5 qt dutch oven works fine as well. You don’t need to change the quantity. Just reduce the cooking time by 5 minutes or until nicely golden brown color. I hope this helps. Let me know if you have any other query.
I made this yesterday and I absolutely loved it! So easy to make, the taste was amazing! So crusty on the outside and soft on the inside. I think I need to make another loaf tomorrow! I was concerned about using my 3qt to proof, but it was big enough! I don’t need have a glass lid for it so I used a plate. It worked perfectly!
So glad to read your feedback, Carrie! Thank you so much for trying this recipe and sharing your valuable feedback. Happy Holidays!
I have made this bread several times now and it is fabulous! I have to reduce the water to 1 1/4 cups or it’s too wet. Also, when I put it in the Dutch oven, I place it on a wet piece of good parchment paper to bake on. I saw that recommendation on a blog about baking sourdough in a Dutch oven and it works really well. I have made it with a few variations like olives, onion flakes, and granulated shallots. All delicious! Thanks for your recipe!
Will have to try it with the parchment paper inside the dutch oven. Thanks for the tip.
My pleasure Kelly! 😊
Love this bread!! The recipe is so easy and this bread will now be part of my holiday tradition! It is delicious!!
Thanks a lot, Lisa. So happy to hear this. 🙂
I am going to be trying this recipe! Would it be better to cook the bread in a Farberware Stainless Steel Dutch Oven, or a Pampered Chef Stoneware dish with lid? Can’t wait to try this! Thanks
Hi Suzy,
Sorry for late reply. I was on Vacation. yes, you can make it in Pampered Chef stoneware dish with lid. 🙂
Hi! Question: tradional or quick-rise yeast?
Hi Janice!
I have used Active dry yeast(traditional Yeast). 🙂
My IP doesn’t have a yogurt setting… what can I use instead?
Hi Jackie,
The only option is – make this no-knead bread traditional way i.e. resting the dough for 18 hours on the kitchen countertop. To proof it in instant pot, you need to have a yogurt button in your instant pot. Hope this helps.
What size instant pot did you use?
Hi Lynn,
I have used 6qt IP.
Made this today with no modifications and had it tonight with Instant Pot lentil soup with kielbasa sausage. Excellent combination. Thanks for the recipe!
Hi John,
So glad to know that the bread came out well and you liked it. Thank you for your valuable feedback. 🙂
Can you put sourdough in the Instapot to proof also
Hi Bon,
Yes, absolutely. I have made once and worked fine. 🙂
Can’t wait for the four cheese bread recipe! This one was delicious!
Thanks for the feedback. I will post four cheese bread recipe pretty soon. Thanks. 🙂
Can I use einkorn flour or spelt flour in place of the bread flour.?
Hi, I have never Tried with these flours. I think Spelt flour should work. 🙂
My IP doesn’t have an yogurt button. My oven has a Proof setting….will that work instead?
Yes, It will work. 🙂
I have made this three times already. Twice with rosemary, once with garlic. Tonight I am making cinnamon raisin. Fantastic recipe, thank you! PS: I make this in an 8 qt and it works great.
Hi Jennifer!
So glad to hear that you are enjoying this recipe. Thanks for your valuable feedback. 🙂
Everything went as planned – until the end. The water was luke-warm, the yeast recently purchased, it was rough and raggedy when placed into the IP. When I removed it, it looked exactly like the bread in the video. I had to place it into a soup pot as I don’t have a Dutch oven. I baked it and it did not rise very much. It is good, tastes great, but I wonder why did it not rise?
Thanks, Arlene for the feedback. I am glad to know that you like the taste.
Did you bake the bread in a wide pan? it could be the reason it didn’t rise.
I think you are right. I am making this again today and using a large Corning ware casserole instead. I am sure it will rise.
One last question. Do you think the bread would rise as well using the glass Instant Pot lid instead of the locking one?
Yes, it will.
Wondering if the 4 hour rising time is correct? Seems like a long time.
Hi Diana!
For bread like no knead, you need longer time for proofing to develop the gluten.
Hey! I am in the process of trying out the recipe. The bread is in the IP for proofing. QQ – at what temp do we bake the bread with the lid on? It will also be 450 degree F?
Hi!
Yes, you need to bake it in same temperature. Let me know how it turned out. 😊
I tried this with all purpose flour using the power quick pot yogurt button. The bottom overcooked. I think in general it cooked it instead of proofing. It looked beautiful when I cooked it in the oven with the Dutch oven but it was super dense. I will try bread flour next time. I love the power quick pot and this is the first time it failed me.
Tried this and came out superb. Loved your simple and easy recipe. Next time I plan to substitute Garlic and Garlic oil in place of Rosemary& Olive oil.
Thanks for sharing this recipe.
Hi Smita,
Thanks for trying this recipe and sharing your valuable feedback with us. Happy baking!
Can I use instant/rapid rise yeast with this? If so, what’s the rising time & amount of yeast?
Have tried before several times with regular yeast & it never rose enough.
Hi Gina,
Yes you can use. Use same quantity and time as directed. hope this helps.
Your update says to use the glass lid. Will the yogurt function work with a glass lid? I thought that was only for slow cook and saute? Thanks
Hi Barbara!
I have never faced any issue with IPs locking lid though. but to be the safe side I recommend using a glass lid. Yes, it will work. Make sure it fits well. Hope this helps.
Fantastic!!! Love this recipe so much. And super easy too! Tastes just like the bread at Macaroni Grille – try it!
Thanks, Kristen. Glad to know that it came out perfect and you enjoyed it. 🙂
I made this recipe & it was the best bread I’ve ever had.
I wish I could post pictures of it for you.
Hi Jayne!
Thanks for your valuable feedback. I am so glad you loved this recipe. Happy cooking. 🙂
Novice bread baker here….This recipe was so easy and delicious. I used all purpose flour instead of bread flour and it came out perfect! I cannot wait to try other flavour variations. Thank you for sharing the recipe!
Hi Jo,
So happy to read your comment. Thanks for trying and sharing your feedback. 🙂
if gluten free flour is used, what would you recommend? and will it still rise? no gluten. thanks, elayne
Hi Elayne,
It won’t rise as much as flour and the texture will be a little bit different. But you will really love it. Try once and let us know how it turned out.
Excellent recipe👍 made this twice this week both times perfect. How much cheese would you recommend I put in? I’ve made rosemary ones so far. Thank you very much.
Hi Barbara!
Thanks for sharing your feedback. Glad to know that the bread came out perfect.
For Cheese – you may add 1 cup of shredded cheese. Hope this helps. 🙂
Love this bread. I’ve made it multiple times in my bread machine using a similar recipe from Allrecipes so when I saw it as no knead, I knew I had to try it. I made this one as directed and the only issue I had was the rise. It rose during the IP process, but not much after I moved it from the IP to the counter. Can you do a second rise in the IP again? I keep my house pretty cold and wasn’t sure if that would affect the second rise. It didn’t rise at all in the oven. Any suggestions? Regardless, I’ll be making it again. I prefer it this way as opposed to the bread machine as I love the crispy crust.
Hi Leslie.
Thank you for stopping by. Yes, you can do the second rise in IP. The yeast dough requires a warm temperature. I would say try this one more time and let me know the result. 🙂
I made this two more times doing the second rise in the IP on the yogurt setting, then moved it directly from the IP to the dutch oven and it worked great!
Could I make them as bread rolls? If I reduce the recipe in half , the proofing time and oven temp and time remain same? I should not use the convection function of my oven right? Also If I want to add chees, then it should be added at the endjust before putting in the oven?
I dont have a yogurt setting on my instant pot but I used a technique i use to make yogurt in my slow cooker. On my instant pot i use the keep warm setting, put the trivet in and line the instant pot with dish towels then the parchment. I let the dough rise for 4 hours. Ive made this twice and its turned out perfect. Thank you for posting this recipe 🙂
Awesome Kimiyo!
So good to know it worked for you. Thank you for sharing your experience with us. This will help other readers too. 🙂
where is the video?i cant see it .
I found the video on by searching YouTube for Cooking Carnival.
https://www.youtube.com/watch?v=8-9XkFFPaOI
So tasty! Everything went According to the recipe except…..I forgot the salt. Tastes fine but so much better with a little salt. Won’t forget it next time. It was pretty slack and difficult to get into a tight ball or any ball at all. Scooped it up to get it into the Dutch oven where it flattened out then didn’t rise very much but at least it wasn’t dense. Will try again but use a little less water. Might be too much humidity here.
Hi Cindy,
Thanks for the feedback. Next time, add water little at a time. Yes, weather plays a major role here.
Can’t wait to make this recipe. One question- Can I leave it overnight in the IP to rise which would be more than the 4 hours?
Hi Evelyn!
yes, you can. But make sure to cover the IP with PLATE OR GLASS LID. Don’t cover IP with its locking lid. Hope this helps.