Click on a category to see more recipes in this category
Ingredients
3 Cups all purpose flour
1/4 Teaspoon instant yeast
3/4 Tablespoon of kosher salt
1 1/2 Cups warm water
1/2 Cup shredded Parmesan cheese
1/2 Teaspoon dried oregano
1/2 Teaspoon dried thyme
1/2 Teaspoon granulated garlic powder
Instructions
Plug in the IP with insert set in place.
Combine all the above ingredients in a large bowl. The dough will be shaggy and messy, which is exactly what you want. Transfer the dough into the IP.
Press YOGURT on the IP.
Press ADJUST on the IP until display reflects 24:00 and LESS.
Use the "-" on the IP until display reflects 3 hours.
Secure the lid of the IP. No need to set the lid to either sealing or venting. No pressure cooking will be involved in this recipe.
The display will reflect 3:00 (the number of hours you initially set) and will begin to countdown to 0 minutes.
When the IP beeps after proofing your dough for 3 hours, place a five-quart Dutch oven into your oven and preheat to 450�F for 30 minutes.
Meanwhile, transfer your proofed dough onto a parchment lined baking sheet and cover with a tea towel. Allow dough to rest at room temperature while your oven and Dutch oven preheats.
After your oven has preheated for 30 minutes, the dough should have doubled in size.
Carefully remove the pot from oven. Holding the parchment your dough was sitting on, turn over and dump the dough into the hot pot. Shake the pot to even the dough out. Cover and bake the bread for 30 minutes. Uncover the bread and bake for another 15 - 20 minutes or until the crust is beautifully golden and middle of loaf is 210�F.
Remove the bread from the pot and let it cool on a wired rack.
NOTE: Can be proofed in oven at 200�F until dough temp reaches 180�F to 200�F.