Instant Pot Classic Sandwich Bread Recipe

Method

• 1)

  Combine ½ Cup Milk and ½ Cup Hot Water, then add Yeast and stir well to dissolve. In a stand mixer or large mixing bowl, add 3 Cups All Purpose Flour, 2 Tablespoons Granulated Sugar, 1¼ Teaspoons Salt, 4 Tablespoons melted Butter, Milk / Water / Yeast mixture. Stir until it starts to form a dough ball. If using a stand mixer, use the dough hook and mix on low for 6 minutes. If kneading by hand, lightly oil your work surface, turn out the dough and knead for about 8 minutes until it becomes smooth and supple. Form the dough into a ball.

  *Flour is like a sponge; it can absorb moisture from the atmosphere, so the amount of water you use can vary depending on climate and season. Use ½ Cup of water in the summer, or under humid conditions; ⅔ Cup water in winter, or when the climate is dry.

• 2)

  Lightly oil the Instant Pot liner, place the dough into the pot, seal the lid and press the Yogurt button, choose the LESS setting and set for 60 Minutes.

  If you have an Instant Pot Duo Crisp: Lightly oil the liner, place the dough into the pot and seal using the pressure cooker lid.  Press Sous Vide to select the Sous Vide Smart Program. Use the + / − Time buttons to adjust the temperature to 90°F. Use the + / − Time buttons to adjust the cook time to 1 Hour and Press Start.

• 3)

  Lightly grease a 9 inch loaf pan. Gently deflate the dough and transfer it to a lightly oiled work surface. Shape the dough into a 9 inch log and place into the loaf pan. Spray or lightly oil a large piece of plastic wrap and loosely cover the pan. Let it rise for about 60 minutes or until the dough domes about 1 inch above the edge of the pan. If you press your finger into the dough, it should leave a mark that rebounds slowly. Towards the end of the rise, preheat the oven to 350°F

  *If you have a 10 Qt Instant Pot, you don’t need to cover the loaf pan. Place the pan into the Instant Pot seal the lid and press the Yogurt button, choose the LESS setting and set for 60 Minutes. Check at 45 minutes because it may not need the full hour to rise

• 4)

  Bake the bread for 30-35 minutes until the crust is light golden brown. The internal temp of the center of the loaf should be 190°F. Remove the bread from the oven and cool on a rack. Once the pan is cool enough to handle, remove the loaf from the pan (you may need to run a pairing knife around the edge to loosen it). Cool the loaf completely before slicing with a serrated bread knife. Store in a plastic bag or sealed container at room temp for a few days.