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judbil04 SlippyNapkins: "The bread was good.
I was not paying attention t…" Read More
4Ingredients
70Minutes
140Calories
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Ingredients
US|METRIC
12 SERVINGS
- 3 cups bread flour
- 1 1/2 tsp. salt
- 3/4 tsp. instant yeast
- 1 1/2 cups greek yogurt (Unflavored, more may be needed)
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Directions
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories140Calories from Fat20 |
% DAILY VALUE |
Total Fat1.5g2% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol<5mg1% |
Sodium310mg13% |
Potassium85mg2% |
Protein5g |
Calories from Fat20 |
% DAILY VALUE |
Total Carbohydrate27g9% |
Dietary Fiber<1g3% |
Sugars2g |
Vitamin A2% |
Vitamin C2% |
Calcium4% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(16)
judbil04 SlippyNapkins 2 years ago
The bread was good.
I was not paying attention to the type of yeast required & used active instead of instant. Duh. I think the loaf would have turned much better if I had got the active yeast started in some water with honey like you normally would with active dry yeast. Anyhoo, I ended up using 16oz of greek yogurt which wasn’t enough so then I added 3-4 TBLS of buttermilk (bcz I messed up the yeast part of it.) The dough kinda had the weight a kettle bell but looked okay so I kept going. The dough proofed up beautifully. I tried to barely handle it when I shaped it bcz I didn’t want to develop the gluten and make even more dense. I ended up putting the dough back in the IP after I shaped it while the oven heated with the lid on & vented. I reused the same piece of parchment throughout the whole process which made it easy for transferring the dough, especially into & out my superheated, old school, cast iron dutch oven. The loaf baked up beautifully too, it was just really dense & heavy. Still tasted good though - definitely the most sour sourdough bread I have ever had. I will definitely make again. Too easy not to. I never once thought about proofing something in my IP, that in & of itself was a huge game changer me, its amazing. Just be sure to vent! Side note: I used WW bread flour and it was fantastic.
P R J 3 years ago
Followed instructions to the T, dough was too wet, I feel the Instant Pot (new) didn't create enough warmth to proof the dough and no mention if the vent should be open or not. After 4 hours the dough didn't look much different than when I placed it in the pot. I baked in the oven as directed but the bread came out dense and totally uncooked in the middle, instant yeast was fresh out of the packet. A disaster and waste of time.
Naimeru 4 years ago
Great recipe for tasty, crusty bread!! Pictures in blog really help, as do the zillion questions the baker was kind enough to answer there. I need to add a smidge more yogurt next time, because as she says amount varies based on flour type. Next time I’ll double check my oven temp and remember to score the top, too. I say next time because I will make again!
Michael Mojohito von Tchudi 4 years ago
This isn't instant pot bread; it just uses the instant pot to speed up the rising process, and the bread still needs to be baked in an oven. Misleading recipe name.
Shelly T. 4 years ago
Nice recipe for cheater sourdough! Very dense yet moist and chewy. I too used more yogurt than it called for to get all the flour to incorporate. The on,y thing I would do different next time is put the ball of dough on a clean piece of parchment while the Dutch oven is preheating. Then when the dough needs to go into the Dutch oven, I could carefully pick up the parchment and transfer both parchment and dough to Dutch oven to bake. I found my dough ball was disturbed too much by me lifting it off the floured board to put in the Dutch oven and it might have fell a bit.
Masha Khoruzhik 4 years ago
Was nervous cause I used more yogurt than the recipe since the dough was falling apart but it’s turned out just the perfect moisture! I substituted the Dutch oven with a Wok/ kazan and it worked great except the bottom was a bit burned. I think the wok is thinner so maybe I won’t preheat it that long beforehand.
K MacDonald 4 years ago
Have made this multiple times and has turned out looking like the picture every time!!
Rogers 5 years ago
Turned out great, used 4 of the single serve size Greek yogurts. Going to make a few for the fellas at work.
JSilb 5 years ago
Tasted great but was a little dense & dry, even after I added extra yogurt I wish my loaf had risen a bit more
Brenda Sharpe 5 years ago
I made this with with bread machine yeast since that is what I had on hand and it made an acceptable boule, if not quite as high as it might have been. I will definitely be making this again!
King & Lord Master 5 years ago
Very good. I just took it out to soon, so a little doughy but baking in the Dutch oven was perfect. My first loaf of bread outside of a bread maker. Can’t wait to make another. Highly recommend the recipe, very good sour dough taste.
LaTasha Wilwerding 5 years ago
Turned out cruncy and soft. Great combo. I used my toaster oven to help rise my dough and keep warm. Yummy!