Bread in a multicooker
6 servings
120 minutes
Bread baked in a multicooker is a cozy, aromatic wonder that recalls the traditions of home baking. It is soft, airy, and slightly crispy on the outside. This recipe originates from the desire to simplify the cooking process while preserving the classic taste of real bread. Yeast gives the dough lightness, while butter adds tenderness. Such bread is perfect for breakfasts, sandwiches, or simply enjoying with a cup of fragrant tea. Its convenience is especially appreciated: there’s no need to constantly monitor the baking process; the multicooker does it all by itself. The key is patience: properly risen dough and time to cool ensure excellent taste and texture. Homemade bread in a multicooker is care and warmth wrapped in a golden crust.
1
Dissolve yeast with sugar in a few tablespoons of warm water or milk, cover with film, and wait for foam (about 10 minutes). Then add half a liter of milk. Add 50 g of melted butter and salt.
- Dry yeast: 30 g
- Sugar: 1 teaspoon
- Milk: 500 ml
- Butter: 50 g
- Salt: 2 teaspoons
2
Mix 5 multi-cups of flour (160 g per cup) and knead — the dough will be slightly sticky and not very dense. Place in a warm place covered with film (I put it in the bathroom by the radiator on a towel) — let it rise. Then knead again and add about 3 multi-cups of flour so that the dough is not too stiff.
- Wheat flour: 1 kg
- Wheat flour: 1 kg
3
Grease the multicooker with butter, turn on the warming mode for 15 minutes with the dough inside and without closing the lid. Then bake in Baking mode for 65 minutes on one side + 45 minutes on the other.
- Butter: 50 g
4
You can check readiness with a toothpick, but in a multicooker, it usually bakes well and doesn't burn in that time. At the end, do not take the bread out immediately, turn off the multicooker, open it, and let it cool for about 30 minutes. Do not cut until the bread has cooled.