INSTANT POT® RUSTIC COUNTRY BREAD
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
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
INSTANT POT BREAD PUDDING
Making bread pudding an a pressure cooks makes a very moist pudding that is packed with so much flavor! The bourbon sauce for serving, of course, helps too!
Provided by Jonathan Melendez
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- In a large bowl, toss together the bread, raisins and pecans until evenly combined. In a separate bowl, whisk together the half and half, cream, both sugars, eggs, egg yolks, vanilla, cinnamon, salt and butter. Pour over the bread mixture and stir until evenly combined. Transfer to a greased 7-inch round casserole or soufflé dish, pressing down firmly. Grease a piece of foil with cooking spray and cover the bread pudding tightly with the foil, greased side down.
- Place a wire trivet inside of a 6-quart or large Instant Pot and pour in 1 ½ cups of water. Carefully place the bread pudding inside, lock the lid and set the valve to seal. Pressure cook on high for 42 minutes. Allow the pressure to naturally release for 10 minutes before manually releasing any residual pressure. Carefully unlock the lid, lift out the bread pudding and set aside.
- Remove the trivet and pour out the water. Return the bowl to the Instant Pot and press the sauté button on low. Add the butter and allow to melt. Whisk in the sugar and cook until it has dissolved. Pour in the cream, bourbon, vanilla and salt and cook, stirring constantly, until the mixture thickens and begins to bubble. Turn off the machine. Serve the bread pudding warm by scooping it into bowls and drizzling the sauce over it.
Nutrition Facts : Calories 932.8, Fat 54.6, SaturatedFat 28.3, Cholesterol 309.4, Sodium 719.2, Carbohydrate 98.8, Fiber 3.1, Sugar 63.8, Protein 14
RUSTIC PUMPKIN BREAD (COUNTRY WOMAN)
Wowzer This is a good one. Never thought about putting a streusel on top, but it sure is yummy. Recipe courtesy of Country Woman's Christmas 2008.
Provided by AmyZoe
Categories Quick Breads
Time P4DT5h35m
Yield 2 loaves, 32 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first six ingredients and set aside.
- In a large mixing bowl, beat the sugar, pumpkin, oil, and water.
- Add eggs, one at a time, beating well after each addition.
- Stir into the dry ingredients just until moistened. Fold in pecans.
- Pour into 2 9x5x3 inch loaf pans.
- For topping, in a small bowl, combine the flour, brown sugar, and cinnamon and cut in butter until the mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter.
- Bake at 350 for 60 to 65 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from the pans to wire racks.
Nutrition Facts : Calories 231, Fat 10.2, SaturatedFat 1.7, Cholesterol 25.2, Sodium 167.9, Carbohydrate 33.3, Fiber 0.8, Sugar 20.8, Protein 2.7
RUSTIC COUNTRY BREAD
A round loaf with a crisp crust--chewy, and great for sandwiches.
Provided by Chris
Categories Bread 100+ Bread Machine Recipes
Time 16h40m
Yield 12
Number Of Ingredients 8
Steps:
- The day before making bread, place 3/4 cup spring water, 1/4 teaspoon bread machine yeast and 1 3/4 cup bread flour into pan of a bread machine. Select dough cycle and let knead for 5 minutes. Stop machine and let rise overnight.
- The next day, pour starter from bread machine pan into a non-metallic container. Reserve 1/3 cup for this recipe and freeze remainder for later use.
- In a large bowl, mix together 1/3 cup reserved starter, 1 cup spring water, 1/2 teaspoon yeast, 2 cups bread flour, whole wheat flour and salt. Select Dough Cycle; press Start. After 10 minutes, remove dough from machine and place in a lightly oiled bowl. Cover with a damp towel and let rise until doubled, about 2 hours. Deflate dough and let rise again until doubled, about 1 hour.
- Turn dough out onto a lightly floured surface and form into a round loaf. Place loaf on a baking sheet that has been sprinkled with cornmeal. Cover and let rise until nearly doubled, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Spray loaf with water and place in preheated oven. Spray loaf again every two minutes during the first 10 minutes of baking. Bake for 40 minutes, until bottom of loaf sounds hollow when tapped.
Nutrition Facts : Calories 84.2 calories, Carbohydrate 17 g, Fat 0.4 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 0.1 g, Sodium 49.5 mg, Sugar 0.1 g
RUSTIC COUNTRY BREAD
My husband had a favorite sandwich shop that closed and the bread for the sandwiches was a sourdough type with a great texture. After much experimentation, I have come close to duplicating the bread's taste and texture. You can easily halve this recipe for only one loaf.-
Provided by Taste of Home
Time 40m
Yield 1 loaf (8 wedges).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast and sugar in warm water. Let stand 5 minutes. Add salt, vinegar and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Do not knead. Transfer to a greased bowl. Cover and let rise in a warm place until doubled, about 50 minutes., Stir dough down. Transfer to a greased 9-in. pie plate. Cover and let rise in a warm place until doubled, about 35 minutes. , Preheat oven to 425°. Brush with oil. Bake 10 minutes. Reduce heat to 375°; bake 10-15 minutes longer or until golden brown, spritzing twice with additional water.
Nutrition Facts : Calories 135 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
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INSTANT POT BREAD #15 - PRESSURE COOK RECIPES
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5/5 (34)Calories 184 per servingCategory Breakfast, Dinner, Lunch
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