To the lukewarm water add in the yeast and sugar. Stir to combine. (If you are using the active dry yeast make sure to activate it first before proceeding with the recipe)
Add the flour, milk powder, salt and olive oil and combine everything until all the flour is mixed through.
You are looking for a wet sticky dough. If need be, add additional tbsp or 2 of water to the dough.
Step 2 - First Proofing
Cling wrap the bowl and allow it for FIRST proofing - 6 hours.
How to Proof Dough in the Instant Pot
Prepare the dough in the inner pot itself and then place it in your instant pot.
Cover with a lid. Choose the Yogurt Mode and set the time to 3 hours.
Step 3 - Shaping
After the first proof, deflate the dough by folding it over and over. Transfer this to a greased bread loaf tin.
Step 4 - Second Proofing
Grease the cling wrap and loosely cover the baking tin
Allow it for second proofing - 30 mins.
Step 5 - Baking
Gently remove the cling wrap and sprinkle some sesame seeds or pumpkin seeds (any seeds of your choice) on top.
Bake in the preheated oven at 200°C (392°F) for 35-40 mins until you get a nice golden crust and hollow bottom.
Allow it to cool in the pan itself for 5-8 mins and then gently unmould and allow it to cool completely on the wire rack before slicing and enjoying it with butter, jam or toast it.
Instead of Instant Yeast, you can also use Active Dry Yeast, however, in that case, make sure to activate the yeast before adding it to the flour.
Check the expiry date of the yeast. If not sure add the yeast to the warm water along with the sugar mentioned in the recipe. Give it a stir, cover with a tea towel and let it sit in a warm place to activate for around 15 mins. If you see small bubbles and the frothy mixture then you are good to go with the recipe.
I always prefer weighing my flour and rest of the ingredients rather than going by cup measurements. However, if you do not have a scale yet (though I highly recommend investing in one if you plan to bake regularly; doesn’t cost much and lasts a lifetime) check out this video on Focaccia Bread recipe where I teach you the right method of measuring the ingredients to perfect your bread baking techniques.
Adding milk powder is optional. Milk Powder acts as an enrichment thereby softening the final product. But if you are skipping the milk powder then definitely add equal amount of flour to it.
The other way to soften the bread without using milk powder is to substitute the water with milk so use water to milk in 50:50 ratio and skip the milk powder.
Don’t be afraid to add additional tbsp or 2 of water to make a wet, sticky dough. You will do just fine.
The recipe actually calls for 25 gms of Butter. I have replaced the butter with olive oil to avoid direct fat in our diet. You can use whatever you wish to.
Greasing the baking pan with some oil helps in easy unmoulding of the bread once baked. Likewise greasing the cling wrap in the second proofing stage also helps to peel off the wrap once the bread rises to the top of the pan. I like to use cooking spray for this - makes our life easier.
Sprinkling the seeds on top not only helps hide the uneven top but also adds to the nutrient quotient and also gives a crunchier texture to the otherwise basic bread loaf.
Never be in a rush to de-mould the bread from the pan once baked. The bread is still cooking while cooling so give it a standing time of 5-10 mins before de-moulding and the wait for it to cool completely before slicing.
Check out the post for additional details on how to store the bread, the right tools and equiments that can help you master bread baking, tips on how to perfect your bread baking skills, the right Instant Pot settings and much more.
A Simple Tip:
If you are looking to make this bread for breakfast, I have a suggestion for you.Take out 5 mins before going to bed, prepare the dough, cling wrap and let it prove overnight on your counter-top.Transfer the dough to your greased baking pan the first thing next morning, allow it to rise to the top and then bake to get a fresh loaf of bread for breakfast!!
Can I use any other flour in place of all purpose flour or maida?
Yes you can use whole wheat flour or gluten-free flour. Read on the post to find out more information on the same.
Can I make this bread without Yeast?
No, this is not a Yeast-free Bread Recipe.You can choose to reduce the amount to 1/2 tsp instead of 1 tsp just that it would take a little longer to prove this than the time frame mentioned in the recipe.
Can I use this recipe to make any other breads namely dinner rolls, Baguettes etc?
Well, I have shared a recipe on No Knead Artisan Bread, feel free to check that.And this being a sticky dough it is little tricky to shape it into rolls or baguettes. Let me know if you would like to see a recipe for the same I can tweak the recipe and share it with you guys.
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