It's magical how just a few ingredients can come together and turn into a fresh loaf of bread and now, when you make Homemade Bread in the Ninja Foodi, it takes half the time!
The Benefits of Making Homemade Bread
One of the biggest benefits of making homemade bread is you know exactly what is going into the bread; you control the ingredients! I absolutely love that.
It also costs a lot less! Have you seen the prices of bread lately? Some of them are over $4.00 a loaf. You can make your own bread for under $1.00!
Homemade bread tastes better! I know, I know... this is debatable. There are some crazy good Artisan breads out there, but there is just something about the flavor of bread you make yourself that is simply divine!
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Making homemade bread is therapeutic. It is. I promise. Especially when you knead the dough yourself like we are going to do in this recipe. The turning and pressing of a dough ball is a great way to relax your mind and really feel the dough you are working with. It's amazing how it turns from a rough looking dough ball into a beautiful smooth ball of dough, and then you serve it for dinner. Nothing better in my book.
The Benefits of Making Homemade Bread in the Ninja Foodi
It's super easy! Except for mixing and kneading, everything is done right in the Ninja Foodi. This takes the intimidation factor right out of making homemade bread. Even if you have never made bread before, you can follow and be successful with this recipe.
If you are already a bread making genius, you can save a ton of time by making homemade bread in the Ninja Foodi!
No guess work. When making homemade bread in the Ninja Foodi, you are able to set the functions and the time and you do not have to guess about time or temperatures. Everything is controlled for you right in the Ninja Foodi. I love it and you will too!
Humidity and temperatures won't matter. Because we are proofing the homemade bread in the Ninja Foodi, your bread rise won't be affected if it is cold or hot and humid in your kitchen. You can make the same loaf of bread on the sunniest day and the rainiest.
It's pretty much fail-proof for all of these reasons and it's also fun! Get the kids involved, they will love it. I do recommend an adult get the bread out when it is finished baking because the inner pot of the Ninja Foodi will be hot and we don't want any accidental burns.
What you'll need to make Homemade Bread in the Ninja Foodi
- Flour
- Instant or Active Dry Yeast
- Sugar (this is optional)
- Salt (I use fine grind sea salt)
- Water
- A clean towel
- Cutting Board or Pastry Mat
- Ninja Foodi
Tips for making Homemade Bread in the Ninja Foodi
Take your time and enjoy the process. Even though we are cutting the bread making time basically in half, there is still a time investment. Get the most out of it by letting your hands and arms do the work kneading while your mind gets a few minutes of relaxation. There is nothing too technical or difficult about making bread, the ingredients will do what they do and your only job is to assist them.
Allow enough time for cooling. No one wants to cut into their freshly made loaf of bread more than I do... but, we must wait. The cooking continues after the bread is removed from the Ninja Foodi and if you cut into it right away, you disturb that process and can end up with an underdone and gummy bread. It's the hardest part for sure, but important. If you absolutely cannot wait 20-30 minutes for it to cool, then don't cut the bread with a knife, rip it with your hands.
Refrigerate or Freeze left over bread. Unlike store-bought bread, there aren't any preservatives in the bread you make at home. While this is a great thing for our bodies, it does allow for quick and unwanted mold growth. Also make sure to allow the bread to cool completely before wrapping and freezing or steam will form and, after freezing, you will end up with ice crystals on your bread. This is also a good idea before refrigerating too. Any moisture formed by steam will make your crust soggy in the fridge.
How to Proof Bread without the Dehydration Function
You do not need any special equipment to proof bread, simply putting it in an oiled bowl with a damp towel covering it and letting it sit on the counter away from drafts is just fine.
It usually takes about an hour or so to proof bread on the counter, unless your kitchen is very warm or very cold. If it's very warm, it will take less time and if it's very cold, it will take longer.
The most important thing is not the time it takes, but that it doubles in size. This creates the nice texture of your bread.
I like to use the dehydration function on the Ninja Foodi for a perfectly controlled environment to proof bread in half the time it takes on the counter, but don't worry if you don't have that function.
Not all of the Ninja Foodi models have the dehydration function, but you can still proof your bread in half the time using the bake roast function.
After you have your dough mixed up and before you begin to knead it, put the TenderCrisp lid down and select bake/roast on 250°F/121°C for 5 minutes. Once the time is done, leave the lid closed while you knead the bread. Waiting about 5 minutes before putting the bread in to the Foodi will give the pot time to cool down some. If the pot is still really hot, let it sit with the lid open for a few minutes. You should be able to touch the bottom without it burning you. If it is too hot, you can start to cook the bread and/or kill the yeast.
After you knead your bread and form the ball, drizzle about 1 tablespoon of olive oil in the inner pot and place the dough ball in the inner pot. Oil the top of the bread and cover with a damp towel. Close the TenderCrisp lid and leave the Foodi OFF. Let the residual heat proof your bread. This usually takes about 30-40 minutes.
Okay, let's get to it! Let's make a beautiful loaf of homemade bread in the Ninja Foodi!
The first thing you want to do is gather your ingredients. This is called mise en place or "everything in place." This can really help keep a recipe moving along and also gets you familiar with the ingredients needed. I can't tell you how many times I've started to make a recipe just to realize I'm out of an important ingredient.
Now, let's proof that yeast. Add 2 ¼ teaspoon of active dry yeast and 2 teaspoon of sugar to about a 1 Tablespoon of warm water. You want the temp of your water to be between 105° F and 110° F. Anything hotter than 115º F will kill the yeast. If you have a thermometer, you can use that. If you don't, use the finger test. You should be able to put your finger in the warm water and leave it there, if you feel the need to pull it out, your water is too hot. It should feel like warm bath water. We proof the yeast to make sure it is still active and going to allow our bread to rise. The yeast eats the sugar and produces CO2 which form bubbles. This lets us know the yeast is alive and active. If no bubbles form after 10 minutes your water could have been too hot or you need to replace your yeast. This is also called blooming the yeast.
Proofing the yeast should take about 5 minutes. *If you are using instant yeast, you can skip the proofing and add the dry yeast to the flour directly.
Combine the flour with the salt and add in the proofed yeast. Use a fork or plastic scraper to combine and slowly add in the rest of the warm water, mixing as you go. You should end up with a very loose mixture.
Turn the mixture out onto a floured surface and begin to knead. I love to use my pastry mat from pampered chef, but a cutting board or clean counter top will work as well. You will want to knead the dough, bringing in more of the loose flour as you go, for about 10-15 minutes or until the dough is smooth and not tacky. When you pull on the dough, it will stretch a bit.
Add about 1 Tablespoon of olive oil to the bottom of inner pot of the Ninja Foodi. Form a ball with your dough, roll the ball in the olive oil. Set the dehydration function to 105º F and cover with a clean, damp kitchen. Allow to rise for 30 minutes in the Ninja Foodi.
Remove the dough from the Ninja Foodi and punch it down. The dough should now be very smooth and stretchy. Form into a round and place it back into the inner pot of the Ninja Food. Again set the dehydration mode to 105° F, cover with the damp towel and let it rise again for 30 minutes.
Remove the damp towel. Make a few slits in the top of the bread in any design you'd like. You want to these slits to be about 1 inch deep and the sharper the instrument you use, the better. I don't recommend using scissors because it compresses the bread too much. You can even buy special scoring tool called a bread lame for making these cuts for under $10.00. Scoring the bread will allow for expansion during baking and controls the direction in which it expands.
Set the Bake/ Roast function to 325° F and the time for 30 minutes. Remove bread after the time is up and cool on a wire rack at least 20 minutes before cutting. I know, this stinks! We all want to dive right in, don't we? This step is important because the bread is still cooking on the inside and if we interrupt this process you can end up with gummy and underdone bread. Let it cool, guys. If you insist on diving right in, don't cut the bread with a knife, pull it apart with your hands.
Once the bread has cooled, you can cut it and slather it with your favorite toppings
Congratulations! You just made Homemade Bread in the Ninja Foodi
Watch me make the bread from start to finish; here is the YouTube video: Homemade Bread in the Ninja Foodi
If you want to learn more about your Ninja Foodi and a review of its features, check out this article on How to Use the Ninja Foodi
Homemade Bread in the Ninja Foodi
Ingredients
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Instructions
- Put one tablespoon of warm water (heated between 105° F and 110° F) in a small bowl, add sugar and yeast. Stir and allow to sit until bubbles form and it becomes frothy, this takes about 5 minutes.
- Combine 3 cups of flour and salt in a medium size mixing bowl. Add bloomed yeast mixture. Stir to combine. Slowly add warm water, stirring as you go.
- Turn the loose dough mixture out on a floured surface. Begin to knead, bringing in the loose flour with each turn. Please see post or video for further instructions. Knead for about 15 minutes or until dough becomes non-tacky and smooth.
- Add 1 Tablespoon of Olive oil to the inner pot of the Ninja Foodi. Coat the top of the dough ball with olive oil and turn over into the inner pot. Cover with damp towel and set the dehydration mode to 105° F for 30 minutes.
- Remove dough and punch down. Reform into the shape of the bread round you want and return to the Ninja Foodi's inner pot. Cover with damp towel and set the dehydration mode to 105° F for 30 minutes.
- Remove the towel and score top of dough loaf with an X or three straight lines. Go about 1 inch into the dough using a sharp knife. Set the Bake function to 325° F and bake for 30 minutes.
- Remove bread and cool on a wire rack for about 30 minutes or an hour before cutting. Serve and Enjoy!
Nutrition
Ninja Foodi One-Pot Meals
Nothing goes better with Bread than a one-pot meal, and you can make them right in the Ninja Foodi.
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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Jane Mansbridge says
Hi Louise love your channel and hope you are all keeping safe. Could I add cinnamon and raisins to this recipe and if so would I need to change anything please?
Louise says
You can, but I would try this recipe for Irish Soda bread. It's so good and when you toast it up, it's so much like cinnamon raisin toast. Just omit the caraway and add some cinnamon. https://thesaltedpepper.com/irish-soda-bread/
Erika says
Its hard to understand this recipe for if we don't have the dehydration function 🙁 it looks so good but I think mine is messed up.
Louise says
I'm not sure why it's hard to understand, I go over how to proof the bread without the dehydration function right in the post. What exactly are you having trouble with? Did your bread not double in size? I am more than happy to help you, but I need to know exactly what it is you are having trouble with.
Janice says
Can you please advise if using Instant Rapid Yeast, do I use same amount or different as with The Active Dry Yeast??? Thanks.
Janice
Louise says
Yes, you would use the same amount.
Mary y says
Hello. I made this yesterday as my first attempt at making bread. Unfortunately mine did not turn out. I used the dehydrate option and then baked in my foodi. At the end of the cook time my bread was still white dough colored, not brown. The crust was crunchy almost like a cracker, and the bread was super dense, although the inside was soft. Suggestions?
Louise says
It sounds like it may not have risen enough before baking.
David says
Hi mine did exactly the same apart from being a lovely brown colour on top but super dense in the middle like a brick however I did notice after second proofing towel stuck to doe I then noticed temp was on 60 c not 40 c can food change the temperature once locked in this is the first time of using but will try again
Ps some really good videos thanks
David
Louise says
You probably had a little deflation when the towel stuck, whent that has happened to me, I let it proof again. The Foodi won't change the temperature on its own, but it is easy to hit the button one more time and not release it.
Eryn House says
Fabulous, easy and a PERFECT base recipe for you to create your own flavourings. Yesterday I made it exactly as described, and my partner and I ate the whole loaf. THE WHOLE LOAF. Today, I made a few adjustments, and think it might work for others as well!
If you have a dough hook - USE IT! Around 10 minutes on speed 2 will generally do it. Mine has done it in 8 and 6 minutes respectively. I added dries rosemary, thyme, garlic powder, about 1/4 cup of fresh grated parmesean and changed the salt to 1 1/2 tsp. I increased my cooking time to 30 minutes, opened it up, brushed butter on the top and grated more parm and added black pepper on top. back in for 5 minutes. Rest for an hour. HOLY HECKIN YES. YES YES YEEEEESSSSS. Such an amazing base recipe.
Don't be afraid to add a bit of water to it if its hard to go together. I added an extra 2 TBS each time. GOOD LUCK ITS SO WORTH IT.
Louise says
I'm so glad you liked it and I love your add ins!
Rassie says
I used a packet mix, followed the recipe, and it cam out totally brilliant. Much better than using regular oven.
Louise says
I'm so glad it worked for you!