Updated: Feb 7, 2022
This no-knead, Rosemary Garlic Instant-Pot Bread is perfect for baking novices and Instant Pot lovers. It's the perfect comfort food for today's crazy world!
Set a Routine to stay sane
What a time it's been. I think back to how I felt at the start of the Coronavirus pandemic in March of 2020. I kept going back and forth between feeling that we were totally underestimating this virus and its economic impacts, and then like it was being blown way out of proportion.
The way I stayed sane was to continue making myself get up at 6 am, get some work done, do a little yoga, take the dog for a walk, and try to work as best I could for the rest of the day. All the while with Gabby at home driving me crazy till she started virtual school and I started virtual cooking classes with our VegeCooking program.
Fast forward to today. Life certainly has changed. The trajectory of my business has become much more virtual. I love the fact that I've had more time to be with family and friends and that I'm connecting with more people through social media. I've been doing lots of recipe videos on Instagram, Facebook and (even TikTok) including the recipes in my Six-or-Less ingredient cookbook!
Still, life has it's uncertainties and sometimes a little comfort food goes a long way!
This past week, I decided it was time to make some bread.
I found a suitable base recipe that would be something we’d all like and I could manage to make on a weekday. Step one is getting the yeast working.....
Using yeast isn’t that scary
I don’t typically make a lot of breads because in the back of my mind is a little voice that whispers, using yeast is super scary and you’ll screw it up. This time I told the voice to be quiet and we’re just gonna have to go with it.
The Instant Pot shaves 14 hours off of the wait time.
By utilizing the yogurt setting, you can let the bread rise for four hours instead of 18 hours. How cool that we can use our Instant-pot in a whole new way!
The verdict on the Garlic, Rosemary, Olive Oil, Instant Pot Bread:
Raised eyebrows from the family….this is actually….good! It was gone in one day.
I hope you enjoy this bread. I hope you are healthy and safe. I’d love to hear how you’re doing. Sending love to you all!
Garlic Rosemary Instant Pot Bread
Adapted from Cooking Carnival
1 1/4 tsp active dry yeast
1 TSP organic cane sugar
1 1/2 cups warm water*
3 cups organic bread flour (I typically use half whole-wheat)
2 Tbsp fresh chopped rosemary
1 Tbsp ground garlic
1 1/4 tsp salt
1/4 cup olive oil
Mix the warm water, sugar, and yeast in a LARGE bowl- like a Pyrex bowl you can cover. Stir then cover for 10 minutes. Yeast water should be bubbly when you remove the lid.
Stir in flour, rosemary, garlic, salt, and olive oil. Stir until flour is incorporated. Dough should be rough and sticky.
Spray a sheet of parchment paper with coconut oil spray and line the bottom of the Instant pot bowl and up the sides with it. It doesn't have to be perfect. Spoon the dough into the Instant Pot.
Close the lid and press the yogurt button on the Normal Setting. Set the time for 4 hours. The dough will have bubbles and will be larger in size.
Spread flour onto a fresh piece of parchment paper; turn the dough from an Instant Pot onto the fresh parchment paper. Shape the dough into a ball; cover with a towel for about 30 minutes.
Meanwhile, place an empty 3.5 quart Dutch oven into the oven on the middle rack. Preheat to 450F.
Remove the Dutch oven from the preheated oven USING OVEN MITTS and place the parchment paper with the dough ball into the Dutch oven. Sprinkle dough with additional flour, cover with lid and return into oven. Bake covered for 30 minutes, remove lid, and bake for another 15 minutes. *Tip: If it feels a little warmer than body temperature, or even at body temperature, you're good to go. If it's significantly warmer, you'll kill the yeast. Run your faucet on warm/hot with your hand underneath to tell when it's just barely warm-feeling to you.
You’re eyeing the phone for takeout after work because you’re too tired to think of what to make for dinner.
Put the phone down and pick up my 6 Ingredient or Less Cookbook.
Home-cooked. Simple. Fast.
Dawn Hutchins is a plant-based lifestyle educator, author, and self-taught chef. She holds a certificate in plant-based nutrition through Cornell University and the T. Colin Campbell Foundation and is a certified Nutritional Therapist with a focus on epigenetics. Discover the benefits that over 35,000 people have experienced through her recipes, cookbooks, and revolutionary programs, learning how to eat more whole, plant foods – and loving it!