Rice Cooker Bread (No Oven, Super Soft & Fluffy)

Rice Cooker Bread (No Oven, Super Soft & Fluffy)

This rice cooker bread is unbelievably soft, fluffy, and easy to make. No oven, no kneading, and perfect for beginners. Everything comes together in one rice cooker — from mixing to proofing to cooking. Ideal for breakfast or a simple homemade bread any day of the week.

Course Breakfast

Cuisine Chinese

Prep Time 10

Cook Time 35

Fermentation Time 2

Calories 1113kcal

Ingredients

300 g all-purpose flour
3 g granulated sugar about 3/4 teaspoon
3 g active dry yeast about 1 teaspoon
240 g water room temperature or warm (see note above)

Instructions

Make the Dough

Add the flour, sugar, and dry yeast directly into the rice cooker inner pot.
Gradually pour in the water while stirring continuously with chopsticks.
Mix until all the flour is fully hydrated and no dry spots remain. The dough should be soft, smooth, and slightly elastic.
There's no need to knead — thorough mixing is enough. A soft dough is essential for achieving a fluffy, tender bread.

First Rise (Sealed Fermentation)

Leave the dough inside the rice cooker inner pot. Close the lid tightly to create a sealed environment.
If your rice cooker doesn't seal well, you can place a clean kitchen towel around the edge before closing the lid.
Let the dough rise at room temperature until it doubles in size.
This usually takes about 1½–2 hours at around 25°C. In colder weather, using warm water when mixing the dough can shorten the rising time to about 1 hour.
The dough is ready when the interior looks honeycomb-like and a gentle poke with chopsticks doesn't spring back.

Degas and Shape

Once risen, the dough will be full of air. Use chopsticks to gently stir along the sides of the pot for 2–3 minutes to release the trapped air. Proper degassing helps create a finer, more even crumb without large holes.
Lightly press the dough with the back of your hand and shape it into a roughly even round. There's no need to make it perfect — it will naturally even out as it cooks.

Second Rise

Cover the dough again and allow it to rise until about 1.5 times its original size, roughly 30–40 minutes. When ready, the dough will slowly spring back when pressed and won't collapse.

Cook in the Rice Cooker

Press the “Cook / Rice” button and cook for 20 minutes.
Open the lid and gently flip the bread using a silicone spatula or chopsticks. The bottom should already be set and lightly golden.
Close the lid again and press “Cook / Rice” for another 10 minutes.
If needed, flip once more and cook for an additional 2–3 minutes until both sides are evenly golden and slightly puffed.

Serve

Remove the bread from the rice cooker and let it cool for about 2 minutes before slicing.
Cut into wedges or pieces and enjoy while warm. The bread is soft, fluffy, and aromatic — and it stays tender even after cooling.

Nutrition