Statutory Warning - This Instant Pot No Knead Bread flavoured with cheese and herbs is gonna make you so addicted that you would end up coming back to it again and again.
Grab a coffee and follow along this dutch oven bread proofed in Instant Pot is the only ultimate guide to bread making you will ever need.
Popularised by New York Baker Jim Lahey this method of no-knead bread went viral when people had no clue what viral was 😉 and it revolutionalized the way home bakers or even professional bakers for that matter baked bread.
This No-Knead Bread is:
1.Easy no-knead bread recipe one could ever try their hands-on
2. Simple and Fuss Free
3. No stand mixers, no complicated ingredients, no special equipment needed.
4. You hardly need 10 mins of active time to make this bread. Rest, the dough is either prooving or baking.
A bread that has a golden brown, thin, crusty top with a soft, chewy and flavourful interior.
Characterised by the long duration of the fermentation process which forms the gluten strands that gives the bread its characteristic texture.
And this is where our Mighty INSTANT POT bread baking skills come handy.
Role of Instant Pot in making No-Knead Bread:
Proofing dough in Instant Pot is one the best hacks you could ever try.
Especially when it comes to making a No-Knead Bread which calls for overnight fermentation you can totally cut down on the time by half and literally to hours.
In this case, we will use Instant Pot to proof our bread dough and you will just need 4 HOURS to proof the dough.
In fact the other day I was running short of time so I proofed the dough for just 3.5 HOURS and it worked just fine.
So just before having lunch, mix the dough and put it in your Instant Pot and you will have your bread ready to be served hot and fresh for dinner.
I will tell you exactly how in this step by step recipe on Instant Pot No-Knead Bread.
Step-by-Step Recipe to make Instant Pot No-Knead Bread:
Step 1: Making a Wet Shaggy Dough
That's a crucial part of making no-knead bread dough. The dough has to be really sticky and wet.
All you need is just basic ingredients - Flour, Yeast, Salt, Sugar and Water.
But trust me the bread made using this is so bland, I mean it is not flavourful at all. It does have great texture though but no flavour profile at all.
I highly recommend adding some flavours to your bread.
Today I have used a combination of Cheese and Herbs to flavour this bread. Check out 9 other variations to flavour this bread in the post itself.
Add the dry ingredients -salt, flour, yeast, sugar followed by cheddar cheese, rosemary and olive oil.
Simply combine everything into a sticky wet mass by adding water a little at a time.
Even though the recipe says 1.5 cups of water add little water at a time. I was left out with about 2 to 3 tbsp of water.
Step 2: First Proofing
If you do not have an Instant Pot then transfer the sticky wet mass of dough into a greased bowl, wrap it with cling wrap and let it on your countertop overnight to prove.
Next day follow Step 3.
How to proof bread dough in Instant Pot?
If you have an instant pot then grease the inner pot with some oil.
Transfer the dough into the greased inner pot. Cover with a glass lid and not the sealing lid.
Choose the yoghurt button - Normal mode and set the time to 4 hours.
Step 3: Shaping the dough into a boule
That sounds so professional right!!
Haha.. well it is actually a French word meaning Ball. 😉
So basically all you have to do take your proofed dough onto a well-floured surface, add some flour on top as well and then shape them into a nice ball.
Such that the top of the bread should have a smooth surface as much as possible.
You can watch the quick video for how to shape bread boule or watch the detailed video on Youtube from the recipe card or by clicking here.
Step 4: Second Proofing
So once you get a smooth top and nice ball or oval-shaped dough.
Simply transfer it to a banneton - breadbasket that has been pre-lined with a parchment paper.
If you do not have one then you can use any wok shaped bowl (narrow bottomed and wider sides similar to the basket) to do the job.
And if not that simply let it proof on the countertop. It is perfectly alright.
In fact, this method of proofing is termed as "Bench Time"
No matter which medium you choose, try to shape it on a parchment paper as that way it becomes easier to transfer the dough into the preheated dutch oven.
And the proofing time would be 30 mins.
Step 5: Pre-heating the oven along with the Dutch Oven
Once you have shaped and allowed the dough to rest for 30 mins, time to pre-heat the oven.
Put your dutch oven inside the oven (lol.. that sounds funny to me 😉 ) so anyways and then preheat your oven to 450 Fahrenheit or 230°Celsius for 30 mins.
Step 6: Baking the No-Knead Bread
CAUTION ALERT:
The Dutch oven would be super hot at this stage so patiently and carefully take it out of the oven.
Lift the parchment paper (with the dough in it.. of course 😉 ) from the banneton and carefully transfer to the hot dutch oven.
Brush the top with olive oil and sprinkle some chopped rosemary and plain flour on top.
Using a sharp knife make 2, half-inch cuts on the bread.
Close it with the lid and transfer it back to the oven and bake with the lid on for first 30 mins. Then remove the lid and bake for another 15 mins.
I know you are already patting your back and you need to for baking such professional looking bread right in the comfort of your home without any efforts.
Just don't let anyone else know the secret 😉
Dutch Oven No-Knead Bread - Do you really need it?
The characteristic of no-knead bread is a wet shaggy dough and long fermentation process.
So when we put it in the oven, the moisture in the bread converts to steam and this where the dutch oven comes into play as it traps the steam and doesn't allow it to evaporate in the initial 5-10 mins of baking.
What does steam do for bread?
- It helps to keep the crust soft so that it gets the expansion enabled by the "oven spring" activity.
- Also helps to dissolve the sugar that caramelizes the sugar on top that ultimately gives the glossy, golden and crusty top to the bread.
Also, the heat retained by the dutch oven is much more than our home-based ovens.
So it is highly recommended to use a dutch oven for baking artisan bread.
Can I bake no-knead bread without Dutch Oven?
Oh yes, of course!!!
You can use two skillets instead; one which holds the bread and the other placed upside down which acts as the cover or the lid.
If you do not have skillets then you can bake it in a cookie tray as well or any baking pan for that matter just mimic the steam by placing boiling hot water along with the bread while baking.
I would love to do a separate post on the same.
Will you guys be interested?? Let me know by commenting - YES.. 😀
My 6 major tips for making Instant Pot No Knead Bread:
- The no-knead bread dough has to be wet, shaggy and sticky mass. Just feel the dough, add water little at a time and mix. If you feel that it is too wet add some flour and adjust.
- I would recommend you to add flavouring of your choice while making the bread as find the plainer version to be a little bit bland.
- Shaping the Dough: Do not add too much flour while shaping the dough - you need just 2 to 3 tbsp at the max because you do not want to end up with the dry dough. The moisture content of the dough is the key when it comes to making this easy no-knead bread recipe.
- Try to make use of a banneton or a bowl similar to it to get that bakery-style shape, well honestly the messier this bread gets the more artistic it looks once baked.
- Using a sharp knife to score (cut) the bread is the key. You do not want to drag it too much. Be gentle but quick at the same time while making cuts on the dough for that artistic look. Oh please do not miss this step as it is not just for looks but instead, this also helps the bread to increase in volume and expand under the heat. 😀
- High heat to bake this Dutch Oven No-Knead Bread is another key factor. So make sure that your oven is hot when you place the bread for baking. It takes nearly 30 mins to reach to that high heat so do keep that in mind. 🙂
- The final 15 mins are what makes the bread crusty. So the longer you bake the more the crustier your top will be ultimately yielding a golden brown, thin, crusty top with a soft, chewy and flavourful interior.
- Always use a glass lid or a plate to cover your Instant Pot and not the regular lid as if accidentally you allow it to prove for longer there are possibilities that the dough would rise and get stuck to the sealing pin from within and it would become too tough to open the lid.
- You can use a 3qt, 6qt or even a 10qt Instant Pot to prove the bread.
How to Score Bread - Is it essential?
If you read through my tips, you might have observed in Tip No 5 where I mention about using a sharp knife to score your bread.
This is not just for decorative purpose, scoring has its own role in bread baking.
By scoring a bread you actually allow the bread a chance to increase in volume and expand during baking in the initial oven spring.
If you do not score there are chances that the bread would tear apart or crack at undesirable places and won't yield a rustic looking bread.
Some tips to get the perfect scoring on bread:
- Use a sharp knife. For beginners, I would advise using fresh new blade. Due to its sharpness, you will find it easier to work with.
- Do not drag too much. Be gentle and quick. Apply gentle pressure and make cut at an angle. Dragging too much would expose the interiors of the bread and would make it look unpleasant.
No-Knead Bread Variations:
Here are few flavour variations that you can try while making this Instant Pot No-Knead Bread.
- Instant Pot Rosemary Bread - This seems to be the most common flavour choice. Just add 2 tbsp of chopped rosemary to the dough.
- Instant Pot Olive Oil Rosemary No-Knead Bread - Ad 1/4 cup Olive Oil and 2 tbsp Rosemary.
- Cheese and Herbs - Just like the recipe that I have shared today - Cheddar Cheese and Rosemary. Any different type of cheese and herbs can be used.
- Herbed bread - A blend of herbs - rosemary, basil, chives etc or any other herbs of choice can be used.
- Triple Cheese - Blend of cheese - Cheddar, Parmesan, Mozzarella etc.
- Sun-dried Tomatoes and Basil - 1/3 cup of sun-dried tomatoes and 3 tbsp of basil would be an amazing flavour variation.
- You can also opt for a sweeter version by adding cinnamon and raisins or even some chocolate to the dough.
- Few other variations like pesto, pizza seasoning, garlic butter etc can all be used. I have also shared a list of flavour combination that one can use in my Christmas Star Bread Recipe which you can check out by clicking the link.
Try it for breakfast with some coffee or with a salad on the side or make some sandwiches for school lunches or simply dip into your favourite soup this season, this would surely become your favourite go-to bread here on.
Here is a detailed step by step recipe on how to make Instant Pot No-Knead Bread
If you like this recipe or happen to try it then share your experience below in the comments by giving it a STAR RATING or let me know by tagging me, tweeting me or Instagram me. I would love to connect with you and your posts.
Oh by the way if you love baking bread and too in an Instant Pot then definitely check out my two of the most popular bread recipes by clicking here and here.
Instant Pot No Knead Bread
Ingredients
- 3 Cups (approx 375 gms) All purpose Flour
- 1.5 tsp Salt
- 1 tsp Sugar
- 1.5 tsp Yeast
- 1.5 cups Warm Water (refer notes)
Flavour Options
- 1.5 cups Cheese
- 2 tbsp Olive Oil
- 2 tbsp Chopped Rosemary
Instructions
Step 1 : Preparing The Dough
- Combine salt, flour, yeast, sugar in a bowl and give a quick stir
- Add in the cheese, olive oil and rosemary. Mix.
- Finally, add the water little at a time to combine it into a wet shaggy mass of dough.
Step 2: First Proofing
- Grease a bowl with little oil, transfer the wet dough to it, cling wrap, allow it to proof for 8 hours on countertop. Alternatively, grease the inner pot of your Instant Pot. Transfer the dough to it. Set the yogurt mode and time to 4 hours, normal pressure. Proof for the set time.
Step 3 : Shaping the Dough
- Dust the worktop with some flour and tip the proofed dough onto it. Dust the top of the dough as well with some bread.
- Shape it into a boule. Won't take you more than 30 to 40 seconds. Refer the quick video on how to do it the right way or the detailed video included in this recipe card.
- Transfer it to a banneton that has been pre-lined with parchment paper.
Step 4: Second Proofing and Preheating the Oven
- Cover the top with a tea towel and allow it to prove for 30 mins.
- Meanwhile, place the dutch oven in the oven. Preheat the oven to 230°C which is 450F degree for the same time which is 30 mins.
Step 5: Baking the Bread
- After 30 mins take the dutch oven out of the oven. Caution: It would be super hot so make sure to use oven mittens.
- Carefully lift the parchment paper with the dough from the banneton and place it in the dutch oven.
- Brush the top with some olive oil, sprinkle some chopped rosemary on top and make 2 cuts on top of the bread. (Do not spend much time at this stage).
- Put the lid back on the dutch oven and off it goes into the hot oven for 30 mins.
- After 30 mins, take the lid off the dutch oven and cook it uncovered for additional 15 mins to get the golden crispy crust on top.
- So a total time of 45 mins is what you need to bake the bread, 30 mins with lid on and final 15 mins without the lid.
- After the baking time take the bread immediately out of the dutch oven and place on a cooling rack to cool for 10 to 15 mins. Then slice and enjoy.
Video
Notes
- The no-knead bread dough has to be wet, shaggy and sticky mass. Just feel the dough, add water little at a time and mix. If you feel that it is too wet add some flour and adjust.
- Even though the recipe calls for 1.5 cups of water, I was left out with nearly 3 tbsp of water so add little water at a time to bind the dough, as the water content also depends on climatic conditions, how old the flour is etc.
- I would recommend you to add flavouring of your choice while making the bread as I find the plainer version to be a little bit bland. For the flavouring variation option check the post above the recipe card. You can keep it as simple as you like.
- Shaping the Dough: Do not add too much flour while shaping the dough - you need just 2 to 3 tbsp at the max because you do not want to end up with the dry dough. The moisture content of the dough is the key when it comes to making this easy no-knead bread recipe.
- Try to make use of a banneton or a bowl similar to it to get that bakery-style shape, well honestly the messier this bread gets the more artistic it looks once baked.
- Skip brushing the top with olive oil before baking if you like really crusty bread.
- Using a sharp knife to cut the bread is the key. You do not want to drag it too much. Be gentle but quick at the same time while making cuts on the dough for that artistic look. Oh please do not miss this step as it is not just for looks but instead, this also helps the bread to increase in volume and expand under the heat. 😀
- High heat to bake this Dutch Oven No-Knead Bread is another key factor. So make sure that your oven is hot when you place the bread for baking. It takes nearly 30 mins to reach to that high heat so do keep that in mind. 🙂
- The final 15 mins are what makes the bread crusty. So the longer you bake the more the crustier your top will be ultimately yielding a golden brown, thin, crusty top with a soft, chewy and flavourful interior.
- Always use a glass lid or a plate to cover your Instant Pot and not the regular lid as if accidentally you allow it to prove for longer there are possibilities that the dough would rise and get stuck to the sealing pin from within and it would become too tough to open the lid.
- You can use a 3qt, 6qt or even a 10qt Instant Pot to prove the bread.
- One can bake this bread without a dutch oven too. Have mentioned it in the above paragraph or if you would like to see a separate post on it then do let me know in the comments below.
- For Breakfast: Toast a slice of bread, spread some hummus, salad leaves and sunflower or pumpkin seeds on top.
For Lunch: I like to serve it with a simple onion tomato gravy
Dinnerr: Practically goes well with any kind of soup.
Conclusion:
Name it Dutch Oven No-Knead Bread or an Instant Pot No Knead Bread this no-knead bread recipe comes together so easily that even a 4 yr old can totally rock it.
Perfect bread recipe for home bakers.. just mix, prove and bake and enjoy the feel of making artisan bread right at the comfort of your kitchen.
This instant bread recipe has the perfect crusty golden top with a soft and chewy texture from within that would surely be a great addition to your home baking recipes.
Try it for breakfast with some coffee or with a salad on the side or make some sandwiches for school lunches or simply dip into your favourite soup this season, this would surely become your favourite go-to bread here on.
Pin this to your Bread board
I will see you soon with yet another recipe
Until then
Hugs
Sushma
Mary Ann Schiro says
Why transfer to a Dutch oven? The Foodi & Insta pot each have a bake setting, so why transfer it to a Dutch oven & use the range oven?
sushma iyer says
Hi Mary.. Breads baked in IP does not get that brown colouration as per my experience. So I prefer baking it in the oven.. 🙂
Donna says
Another way (whey) to make it more flavorful, might be to use whey (leftover from yogurt making) in place of some or all of the water.
sushma iyer says
Hi Donna.. Yes totally that's a great way plus whey has lot more nutritive value so always a win win.. 🙂 Thank you for sharing the tip
Rosemary says
Where did you get that dutch oven? I tried making it and the handle on the lid cracked.
sushma iyer says
Hi Rosemary.. I live in New Zealand and got it from a local store - Kmart. However the recommended brand for such high temperature baking is Le Crueset you can try that
Karon webb says
Can I use dried herbs and how much
sushma iyer says
Hi Karon.. yes around 1 to 2 tsp should be fine
Barbara from Illunois says
Am in the midst of making your recipe having added 1C. Sharp Cheddar, 1/2 C. Monterey Jack, 2Tbsps Olive Oil, 1 Tbsp dried Rosemary and a healthy dash of granulated Garlic Powder and Onion Powder....Lamb stew it on tonight's menu. Will try to get a pic before the hoards get to it! My only question is what size (in quarts if you can) is your lovely dutch oven? I often make a similar recipe using a 1 1/2 Qt. casserole dish.
sushma iyer says
Hi Barbara.. what a lovely flavour profile you have got there.. I am drooling imagining all those lovely flavours.. Coming to your query my casserole is 15cm (H) x 27cm (W) x 22cm (D) in dimensions and I think it is 3.5qt
Marissa says
This bread looks delicious; I can’t wait to try! Could you tell me where your Dutch oven is from? It is the most stylish Dutch oven I’ve ever seen!
sushma iyer says
Hi Marissa..
Thank you so much.. I live in New Zealand and got it from a local store. It is not a branded one to be honest.. 😀
Sowjanya says
Hey Sushma! I tried this today and it turned out awesome. Thanks for the recipe 😊
sushma iyer says
Hi Sowjanya.. that is amazing.. so good to know.. thank you for sharing
Betty says
Hi Sushma,
Love you recipes & details.
Can you tell me what can I use as yeast substitute?
Thanks
sushma iyer says
Hello Betty.
This recipe won't work without yeast.. If you do not want to use commercial yeast then you can try using sourdough starter but yeast would be required.
Regards
Sushma
Abhishek Saxena says
Hello ma'am I've been trying for a good bread for around 2 weeks now with my mom but failed everytime,seeking your help,watching any video did not help.
sushma iyer says
Hi Abhishek..
The best recipe for you to try would be this one: https://spicesnflavors.com/super-soft-no-knead-white-bread-5-steps/ Try this and see how it goes all you have to do is mix, proof and bake.
Regards
Sushma
Gerri says
I know the difference in instant and active yeast...doe it matter which one to use?
sushma iyer says
No it does not. You can use any yeast for that matter. Instant Yeast does not need activation whereas the other one does need so just take a note of that other than that you can use any Yeast Gerri 🙂
Regards
Sushma
Sehresh says
Can u plz let me know that can I make this bread without oven on a stove top in a large pot with a stand?
sushma iyer says
HI Sehresh..
NEver tried.. sorry about that..
Regards
Sushma
Ajitha says
Hi Sushma,
I love your site and youtube channel. Your videos are amazing. I'm sure even a baby will bake amazing by watching your videos and following your tips. I always wanted bake and it used to be a miss or a hit. Your recipes are motivating me to bake more often. I want to definitely try baking a cake for my LOs bdays .
I have few questions. I was wondering if if I can use lodge cast iron kadai and cover it with a glass lid for this recipe. Also, can you please let me know the difference between instant yeast, rapid raise yeast and active yeast?
sushma iyer says
Hi Ajitha..
I am so pleased to learn that you are liking all the recipes, the videos and the post too.. Thank you for sharing your honest feedback with us.. appreciate it. I guess we even had a chat on Email too right??
So coming to your query.. you can use an iron kadai yes but not glass lid instead go for your stand mixer bowl or another cast iron. For the yeast I have created an infographic explaining all the details on instagram. Do you use that platform? If yes check that our if not I would cover it in the future videos.
Regards
Sushma
Ajitha says
This is a wonderful recipe. I will definitely give it a try. I don’t have a Dutch oven. Can I place it on my lodge iron skillet and cover it with my cake mixer ? Also , I’ve a question about yeast. I have rapid raise and active instant raise yeast. Can you please tell me the difference?
sushma iyer says
Hi Ajitha..
Yes you can put it in the iron skillet without an issue. Do you use Instagram Ajitha.. If yes then check my handle I recently shared an infographic regarding Yeast 101.. If not let me know and I will try to answer here.. https://www.instagram.com/spicesandflavors/
Ajitha says
Thank you very much. I will definitely check out. You are amazing. Thank you to Youtube for suggesting you on my recommendations. Your videos are amazing. I’m sure even a baby will bake amazing by watching your videos and following your tips. I always wanted bake and it used to be a miss or a hit. Your recipes are motivating me to bake more often. I want to definitely try baking a cake for my LOs bdays .
Marion says
Dont have Dutch oven..but have a pot with lid that can go in oven .can I use this and cover the steam hole with foil.
sushma iyer says
Hi Marion..
You can try that or you can also place it on a pizza stone if you have or on an iron skillet and cover it with the bowl of your stand mixer.. Or you can also keep them on a baking tray if you don't have anything and simply place a bowl of hot boiling water in the lowest rack and add some ice cubes to create steam or if you have a spray bottle spray the top of the bread with water.
You can find the steps in my other recipe: Ciabatta Bread if you would like to see. Here is the link: https://spicesnflavors.com/ciabatta-bread-recipe/
Hope this helps
Regards
Sushma
Nancy Berry says
This was TERRIFIC! Thank you so much. Do you have the Nutritional break down on it? Mainly looking for carbohydrates
sushma iyer says
Hi Nancy..
I am so pleased to learn that the recipe worked.. thank you for sharing.. And yes will work on adding the nutritional breakdown. Thank you for suggesting
Regards
Sushma