Product:
Instant Pot Multi Pressure Cooker

Ingredients

• 260 g bread flour
• 1 tsp salt
• ½ tsp instant yeast
• 285 g plain Greek yogurt

Instructions

1. In a bowl, mix the bread flour, salt, and instant yeast.
2. Add the plain Greek yogurt and mix until you have a dough, add more yogurt if needed to form into a fairly wet dough. Mix for 5-6 minutes.
3. Line the inner pot with baking parchment and place the dough inside.
4. Place the lid on, but don’t set to seal, then select Yoghurt function. Set to 4 hours.
5. After proving for 4 hours, remove the dough from the pot, place on a floured surface. Gently shape into a ball, cover with little extra flour and a dish towel.
6. In the meantime, place a Dutch oven into your oven, pre heat to 230°C for 30 minutes.
7. After 30 minutes place the dough into the Dutch oven. Flour then score the top and place the lid on.
8. Bake for 25 minutes, then remove lid and bake for another 10 minutes or until browned.
9. Switch off the oven leaving the door ajar for 30 minutes, then remove from Dutch oven and cool on a wire rack.

Notes

Tip: It’s a good idea to place your Dutch oven on a metal baking tray, this prevents the bottom of the bread from burning.