This bread tastes like it just came from the local bakery. Give it a try, you won’t be dissapointed.
- 4 leveled cups all-purpose flour, divided
- 2 1/2 teaspoons instant yeast
- 1 3/4 cups water, lukewarm, divided
- 1 1/2 teaspoons kosher salt
- 2 1/2 tablespoons extra-virgin olive oil
- Nonstick cooking spray
In a stand mixer or large mixing bowl, combine 3 1/2 cups flour, yeast, 1 1/2 cup lukewarm water, salt, and olive oil. Knead until a smooth, sticky dough forms. If necessary, add extra flour 1/2 tablespoon at a time. Remove dough from bowl and knead by hand until dough becomes less sticky.
Cut dough into 2 equal sized portions. Reserve 1 dough ball for the recipe. Place the remaining ball in a sealed container with headspace and store in the refrigerator for up to 3 days.
Line the Cook & Crisp Basket with a nonstick silicone baking mat (or parchment paper), and spray with nonstick cooking spray. Transfer dough to basket.
Place the basket in the pot. Close the lid, then move the slider to AIR FRY/STOVE STOP.
Select PROOF, set temperature to 95°F, and set time to 50 minutes. Press START/STOP to begin the first rise. When the rise is complete, remove the basket.
Add remaining 1/4 cup water to the pot. Deflate the dough by gently pressing on it, then reshape it into a ball. Transfer the dough to the basket, then place the basket in the pot. Close the lid.
Select PROOF, set temp to 95°F, and set time to 50 minutes. Press START/STOP to begin the second rise. After 30 minutes, check the dough to make sure it has doubled in size. If it has not doubled in size, close the lid and continue proofing for the remaining 20 minutes. Once complete, close the lid and move slider to STEAMCRISP.
Select STEAM & CRISP, set temperature to 350°F, and set time to 20 minutes. Press START/STOP to begin cooking (PRE will display for approx. 5 minutes as the unit steams, then the timer will start counting down).
When cooking is complete, the surface of the bread will be crusty and brown. Carefully remove the basket from the pot. Allow the bread to cool on a rack for about 30 minutes before serving.
TIP: To cook the extra dough, remove from the refrigerator and follow steps 6–9.