Easy and Perfect Instant Pot Homemade White Bread for Beginners

How to Make Homemade Bread with the Instant Pot

Hello Foodies,

There is nothing quite like a warm slice of fresh bread, and it topped with a thick pat of Maska(butter+whipping cream+sugar). Yummm! Nothing more comforting than a maska bun and tea in the morning! The best thing that would go with bread maska is a hot cup of tea, just take a bite of bun maska and sip of tea together, and bread will melt with that hot tea! There are a lot of restaurants in India that serve these Bun Maska with tea, and believe me, its a deadly combination.

Preparing bread from scratch at home is simply exciting, and the aroma of freshly baked bread from the oven is fantastic. When I first started to bake, I found baking a challenge, but after a few tries, I became a confident baker, and now on, I bake cakes, buns, cookies, and many more. This recipe to make homemade bread is perfect. It's simple and easy to follow, takes about 2 hours to make from start to end, and yields a bread loaf as beautiful as we get it from the bakery. I have used all-purpose flour, but you can feel free and use part whole wheat flour if you'd like.

Video Recipe:

Tips to Make the Bread:

Kneading: Knead well! Kneading dough helps to develop the flavor, gluten, and texture of the bread, so don't skimp on kneading time.

Proofing: Allow the dough to Proof well. Temperature affects how long your bread takes to rise. I like to proof the dough in the instant pot because the yogurt function of the instant pot creates the perfect atmosphere for proofing the dough.

Don't overwork the dough and don't use extra flour while kneading the dough: Try not to go crazy kneading bread after the first rise. Knead and shape the dough about a minute; then, it's back in the pan to rest for the 2nd rise.

Some more Buns/Bread Recipes to try:

Preparation Time: 10 Minutes; Baking Time: 30 Minutes.

Proof Time: 1 hour.

Each slice of homemade bread contains 162 Calories.

Ingredients:

All-Purpose Flour 3 ¼ cups 450 g(You can use Whole Wheat / Bread Flour too)
Whole Milk 1 Cup
Sugar 2 Tbsp
Instant Yeast 1 Tsp
Salt 1 Tsp
Milk Powder 2 Tbsp
Butter ¼ Cup, unsalted and room temperature
Water ¼ or as needed to knead the dough

Instructions:

To Prepare the Dough:

In a large bowl, pour milk, sugar, instant yeast, flour, salt, and milk powder and mix until well combined.
Now, add water and combine the ingredients and knead until a shaggy dough forms.
Take the dough onto the work surface and add butter.
Knead the dough to combine the ingredients for 1 to 2 minutes(the dough will be very sticky at this point, but do not add any extra flour) and keep kneading.
Continue to knead the dough for 5-6 minutes to develop the gluten. The dough will become strong and smooth.
Now, knead and form the dough.

To Proof the Dough in the Instant Pot:

Spray some oil to the instant pot inner pan.
Transfer the dough to the Instant Pot and cover the pot with the glass lid or with any plate that fits the pot(even you can use the instant pot's main lid too).
Proof the dough using the yogurt function of the Instant Pot.
Set the time for 30 minutes.
The dough is ready when it rises to double its volume.
You can apply some oil on the surface of the dough to avoid the drying out of the dough.
Once the dough doubled in size, punch down and take out the dough and knead for one minute.

To Bake the Bread Loaf:

Preheat the oven to 375ºF (190ºC) for 30 minutes before baking the bread.
Grease the Bread Baking Pan with non-stick spray or oil.
Fold the dough into a rectangle(10-inches x 12-inches) with hands and roll the dough into a tight log shape and seal the seam.
Place the shaped dough, seam side down into the prepared Bread Pan.
Cover the Bread Pan loosely with the cloth/plastic wrap and Proof the dough for 20-25 minutes or until the loaf has doubled in volume.
When the dough has doubled, remove the cloth from the top of the Bread Pan and give a milk wash.
Place the pan into the oven and bake at 375ºF (190ºC) for 30 to 33 minutes.
Remove the baked loaf from the oven and remove the bread from the baking pan and place it on the cooling rack.
Apply butter over the loaf and let it cool completely to room temperature before slicing.
Slice the cooled loaf using a serrated bread knife and its ready to serve.
Serve with your favorite spread or use to make sandwiches, I have served with Strawberry Jam. Enjoy!!!

To Proof the dough without an Instant Pot:

Transfer the dough to the pot and cover the pan with the cloth and keep it aside.
Allow the dough to rise for 1 hour or until double its volume.
The dough is ready when its rise to double its volume.
You can apply some oil on the surface of the dough to avoid the drying out of the dough.
Once the dough doubled in size, punch down and take out the dough and knead for one minute.
Follow the above baking steps.

My Take:

You will get around 15 bread slices.
You can season bread dough with your favorite spices, herbs, and even add cheese too.
You can use 100% whole wheat flour instead of using all-purpose flour or bread flour.
Use a good quality yeast; it gives fluffiness and softness to bread.

How to Store the White Bread:

Transfer the bread loaf into a plastic bag, and it will be good to eat for up to 4-5 days.

Dietary Comment:

The calorie count based on a 2000 calorie diet.
Per serving contains 162 calories, along with 28.3 g carbohydrates, 1 dietary fiber, 3.85 g fats, and 4.2 g protein.
Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

It is good to eat white bread for breakfast, lunch, evening snack, or dinner.

If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
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Eat Healthy, Stay Healthy!!!