Best Instant Tin Bread Recipes
INSTANT TIN BREAD
I modified this bread from the scone recipe. The result is both moist and steady texture (meaning it can be cut as toast like slices) and it can be made quickly with a bread tin since it doesn't have to be leavened separately for the baking powder. Graham flour is whole wheat flour. It can be replaced with 120 grams of flour or oatmeal according to taste. I have also written the recipe in Finnish, here: https://www.kotikokki.net/reseptit/nayta/858954/Pikavuokaleip%C3%A4/
Provided by Annastiina Salonen @Elaini
Categories Savory Breads
Number Of Ingredients 9
Steps:
- 1. Heat the oven to 175°C. 2. Mix together the dry ingredients. 3. Add the oil, egg and water. Mix the batter until it's just combined; do not overmix.
- 1. Grease the bread tin if needed. 2. Pour and even the batter into the bread tin. 3. Bake the bread for about 45 minutes.
INSTANT POT® CRUSTY NO-KNEAD BREAD
Great crusty bread requires a great deal of time to make, patience, and the perfect environment. The Instant Pot® cuts the time by several hours and creates the perfect slightly moist, warm environment perfect for activating dough. This goes so great with a good slathering of butter or dipped in a warm bowl of stew!
Provided by NicoleMcmom
Yield 10
Number Of Ingredients 8
Steps:
- Whisk flour and salt together in a large bowl; set aside.
- Combine yeast and sugar in a medium bowl; add water and stir once. Let stand until yeast has bloomed and bubbled up slightly, about 5 minutes.
- Meanwhile, line the bottom and sides of a multi-functional pressure cooker (such as Instant Pot®) with parchment paper that has been lightly coated with cooking spray.
- Add the yeast mixture and oil to the flour mixture, and stir until incorporated and a shaggy, slightly sticky dough is formed. Add dough to the pot. Close and lock the lid; seal vent. Select Yogurt function; set timer for 4 hours.
- Remove lid. Dough should be doubled in size, and will have tiny bubbles on the surface. Lift out dough using parchment paper. Turn dough onto a lightly floured sheet of parchment, and form into a ball. Sprinkle top dough ball lightly with flour, and cover with a kitchen towel. Allow to rest until slightly risen, 30 to 40 minutes.
- While dough is resting, place a Dutch oven with a lid in the oven, and preheat to 450 degrees F (225 degrees C) for 30 minutes.
- Carefully remove Dutch oven from the oven. Transfer in dough using parchment. Cut slits in the top. Cover and return to the oven. Bake for 30 minutes. Uncover, and bake until golden brown and crusty, 10 to 15 minutes. Transfer loaf to a cooling rack; let cool slightly before slicing.
Nutrition Facts : Calories 206.1 calories, Carbohydrate 31.3 g, Fat 6.3 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 0.9 g, Sodium 290.3 mg, Sugar 0.7 g
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