Steamed Rosemary Bread

Enjoy this quick and easy Rosemary bread thanks to Instant Pot. To proof dough: use the Yogurt function which helps yeast-based doughs rise at record pace (especially in the cold winter months).

Ingredients
 
15ml olive oil
250g (445ml) bread flour
10ml bicarb
5ml salt
310ml natural yogurt
100ml water
2 sticks fresh rosemary
 
Method
 
Coat an 18cm springform cake tin with olive oil. 

Mix flour, bicarb and salt together. Slowly add the yogurt and water and mix gently together until smooth (the mixture will have a loser consistency, do not expect bread dough). 

Scrape the mixture into the cake pan. Sprinkle the fresh rosemary over the top. 

Wrap the tin tightly in tin foil and make sure it is closed up so no moisture can get inside. Place 1 cup water into the inner pot, then insert the trivet (steaming rack). Lower the tin on to the rack. 

Secure the lid, move vent to sealing position and set to Pressure Cook on High for 35 mins.  Allow a Natural Pressure Release. Once pin drops, slowly open lid and remove the cake tin.  Open foil up carefully to avoid getting moisture on the bread.

Allow it to cool completely before removing from the tin and then slice to serve with soups and stews.