The dough should be thick, yet soft. And only slightly sticky. It should pull away from the sides of the bowl as it mixes. If it’s too sticky, add more flour, 1 Tablespoon at a time, until it pulls away from the sides of the bowl.
07Form dough into a ball.
08Step 4 - Proofing the Dough: Grease an inner pot of instant pot with oil.
09Place the dough ball into a large greased bowl, turning once to grease the top.
10Place the pot in instant pot, cover it with glass lid or plate. (DONT USE IP LID)
11Press the yogurt button and set it for 1 hour.
12After one hour, you will notice dough raised double in size.
13Punch dough down, and divide into 6 equal portions.
14Step - 5 Second Proofing: Shape each portion into a round ball.
15Place loaves on lightly greased baking sheets sprinkled with flour.
16Cover and let rise in a warm place, free from drafts, for about 20 minutes.
17While the bread is resting, bring 2 cups of water to a boil. This water will be used to steam the bread, giving it that nice crunchy crust.
18Preheat the oven @425 degrees F.
19Step - 6 Baking: Place an oven-safe pan (high-rimmed baking sheet, lasagna pan, or cast iron pan the bottom rack of the oven for a water bath.
20Once 20 minutes is done, Uncover the dough and brush the buns with whole milk (For vegan, use any plant-based milk).
21Place the tray in oven's center rack.
22Gently and carefully pour hot water into the pan on the bottom rack. Close oven door.
23Bake bread bowls for 20 to 25 minutes until golden brown on the outside.
24Allow bread to cool on a wire rack for at least 20 minutes before slicing into.
25Step - 7 Cut the bread for soup and dips.: Cut a circle out the top to create a bowl. Scoop out the insides to create a deeper well. Fill with stew, soup, chili or any dip! Serve.