Comments on: Instant Pot Olive Oil Rosemary No Knead Bread

By: Marco

Marco — Thu, 13 Jun 2024 02:12:00 +0000

I love this and sometimes my bread is flatter and other times it’s has more rise. Is the water temperature supposed to be at a certain temp?

Also what kind of yeast do you use? I am also using organic all purpose flour

By: Marci

Marci — Tue, 04 Jun 2024 00:12:10 +0000

Can you use Avocado oil instead? Also, how do you get your bread to rise more or is this the standard size for this recipe as shown above?

I love this recipe, it’s been a easy and big hit at home. Thank you

By: Susan

Susan — Sun, 28 Apr 2024 14:11:22 +0000

In reply to Dhwani Mehta. My quick pot yogurt setting ruined my proof because it went to 125 degrees and cooked the bottom. Started over again and temp with probe and put on a rack.

By: Marta

Marta — Tue, 02 Apr 2024 16:25:39 +0000

I’ve made this recipe multiple times and it’s always been a hit. Can you freeze the dough? Would you freeze it before proofing? And how would you proof/defrost it after it’s been frozen?

By: Dhwani Mehta

Dhwani Mehta — Tue, 06 Feb 2024 17:40:00 +0000

In reply to Georgie.

Hi
I have never tried with sourdough starter. So no idea.
you wouldn’t use the IP lid for proofing the dough. Because If you let it rise too much it can push the pin up to lock the id and you may not be able to get it open. So Instead of using IP locking lid use either glass lid or plate. Its much better choice.