Instant Pot Raisin Bread (No Knead!)

Use the instant pot to help your bread rise in just a few hours, no kneading required! This Instant Pot Raisin Bread is an old family recipe that I tweaked to be able to make in a fraction of the time.

When the Recipe Redux announced its monthly recipe challenge was bread recipes, I immediately knew what I had to make. You see, my grandpa passed away in December, just a couple months ago, and this bread recipe was something he made religiously for our family after my grandma passed away.

Instant Pot Raisin Bread (No Knead!)
 Yield: One loaf

INGREDIENTS
1 3/4 cup milk
2 tablespoons butter (plus extra tablespoon for brushing)
1 3/4 teaspoons dry active yeast
4 3/4 cups all-purpose flour
1/4 cup sugar
8 ounces raisins
3/4 teaspoon salt

INSTRUCTIONS

In a small saucepan, heat milk on stovetop over medium heat until scalding. Remove top layer of film using a spoon. Add butter to saucepan until melted and let mixture cool to room temperature.
Fill a glass with 1/8 cup warm water. Add yeast and a 1/8 teaspoon of sugar. Stir to combine and let sit. Over 5 minutes, you should see bubbles begin to form and yeast begin to rise in the glass.
In a medium mixing bowl, add flour, sugar, raisins, and salt. Stir in cooled milk + butter mixture and yeast mixture.
Use your (clean) hands to mix dough together once you can no longer stir to combine. If dough seems dry, add a little more milk. Once dough seems soft and elastic, stop.
Cover bowl with plastic wrap and place in Instant Pot on top of the trivet. Close lid and set to yogurt function for 3 1/2 hours.
Preheat oven to 425 degrees. Place dutch oven in oven while it heats up.
Remove bowl from Instant Pot and turn dough out onto floured surface and shape into a round loaf. Brush with melted butter.
Place dough on top of a piece of parchment paper in the dutch oven. Cover and bake for 30 minutes. Uncover and bake for additional 15 minutes.
Remove from oven and let cool before slicing.

NOTES

If you don’t have an Instant Pot, you can make this recipe by letting the dough rise next to a heat source overnight or for at least 4 hours, punching it down half way through.

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