Fear not the yeast! For so long, I was intimidated by baking with yeast and once I tackled it, I realized it wasn’t so bad after all. If you’re not comfortable working with yeast, perhaps this recipe for No Knead Parmesan & Garlic Bread will help you ease into it. This happens to be the easiest yeast bread recipe I’ve ever worked with… and it’s foolproof every time! The best thing about this recipe is that you can customize to your tastes to make it with various herbs and seasonings.
The Almost No Knead Bread was what I made awhile back. This time around I incorporated some additional flavor with the use of Parmesan cheese and dried herbs (oregano and thyme.) I must say that it’s just as easy to impart some flavor but still is a great bread without.
This bread does require some patience though, so don’t plan on having bread the same day you make it. If anything, allowing enough time for this bread to proof and rise is the most challenging… but your patience is definitely worth it.
What makes this recipe so easy? Well, it entails combining bread flour, yeast, salt and warm water. You can then add your choice of cheeses and dried herbs. Mix it up and let it rest with the help of your Instant Pot.
After that, the dough rests a bit at room temperature while the oven preheats. The last leg of the process is just baking the dough in less than an hour. So tackle that yeast and get to baking!
No Knead Parmesan & Garlic Bread
recipe adapted from Jim Lahey, Sullivan Street Bakery
No Knead Parmesan & Garlic Bread Ingredients
- 3 cups bread flour or all purpose flour
- 1/4 teaspoon instant yeast
- 3/4 tablespoon of kosher salt
- 1 1/2 cups warm water or whey from strained IP Yogurt
- 1/2 cup shredded Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon granulated garlic powder
No Knead Parmesan & Garlic Bread Recipe 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 degrees 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 210F.
- Remove the bread from the pot and let it cool on a wired rack.