BREAD BAKING POT RECIPES

Steps:

• Place 3 1/4 cups all-purpose flour, 1 packet rapid rise yeast, and 1 1/4 teaspoons kosher salt in a large bowl and whisk to combine. Place 1 1/2 cups water in a small microwave-safe bowl and microwave in 15-second bursts until about 120°F. (Alternatively warm the water on the stovetop over low heat.) Add the warm water and 2 tablespoons of the olive oil to the flour mixture and stir until just combined and no more flour is visible. The dough will be sticky and shaggy.
• Coat the pot of a 6-quart or larger Instant Pot or electric pressure cooker with 2 teaspoons of the olive oil. Place the dough in the oiled pot. Lock the lid in place but leave the pressure valve open. Choose the Yogurt setting and set the timer for 1 hour. The dough will double in size.
• Turn off the Instant Pot. Uncover and transfer the dough to a lightly floured sheet of parchment paper. Gently shape into a ball.
• Wash and dry the Instant Pot thoroughly. Use the parchment paper to pick the dough up and lower it into the Instant Pot (still on the parchment). Lock the lid in place but leave the pressure valve open. Choose the Yogurt setting and set the timer for 30 minutes. Meanwhile, arrange a rack in the center of the oven. Place a 4- or 5-quart Dutch oven and its lid on the rack and heat the oven to 450°F.
• When the dough is ready, uncover the Instant Pot. Remove the hot Dutch oven from the oven and use an oven mitt to remove the lid. Lift the corners of the parchment paper to transfer the dough, still on the parchment paper, into the Dutch oven. Brush the dough with the remaining 2 teaspoons olive oil and sprinkle with flaky sea salt.
• Cover the Dutch oven. Return it to the oven and bake until the bread is light golden-brown and looks firm, about 30 minutes. Uncover and continue baking until the bread is golden-brown, 10 to 12 minutes more.
• Let the bread to cool in the Dutch oven for 10 minutes. Lift the corners of the parchment paper and transfer bread to a wire rack to cool completely.

Steps:

• Place 3 1/4 cups all-purpose flour, 1 packet rapid rise yeast, and 1 1/4 teaspoons kosher salt in a large bowl and whisk to combine. Place 1 1/2 cups water in a small microwave-safe bowl and microwave in 15-second bursts until about 120°F. (Alternatively warm the water on the stovetop over low heat.) Add the warm water and 2 tablespoons of the olive oil to the flour mixture and stir until just combined and no more flour is visible. The dough will be sticky and shaggy.
• Coat the pot of a 6-quart or larger Instant Pot or electric pressure cooker with 2 teaspoons of the olive oil. Place the dough in the oiled pot. Lock the lid in place but leave the pressure valve open. Choose the Yogurt setting and set the timer for 1 hour. The dough will double in size.
• Turn off the Instant Pot. Uncover and transfer the dough to a lightly floured sheet of parchment paper. Gently shape into a ball.
• Wash and dry the Instant Pot thoroughly. Use the parchment paper to pick the dough up and lower it into the Instant Pot (still on the parchment). Lock the lid in place but leave the pressure valve open. Choose the Yogurt setting and set the timer for 30 minutes. Meanwhile, arrange a rack in the center of the oven. Place a 4- or 5-quart Dutch oven and its lid on the rack and heat the oven to 450°F.
• When the dough is ready, uncover the Instant Pot. Remove the hot Dutch oven from the oven and use an oven mitt to remove the lid. Lift the corners of the parchment paper to transfer the dough, still on the parchment paper, into the Dutch oven. Brush the dough with the remaining 2 teaspoons olive oil and sprinkle with flaky sea salt.
• Cover the Dutch oven. Return it to the oven and bake until the bread is light golden-brown and looks firm, about 30 minutes. Uncover and continue baking until the bread is golden-brown, 10 to 12 minutes more.
• Let the bread to cool in the Dutch oven for 10 minutes. Lift the corners of the parchment paper and transfer bread to a wire rack to cool completely.