Discovered: How to Slow Cook Bread


Nothing Quite like Home Made BREAD!

I will be making this tomorrow 🙂

Bread in a Slow Cooker <–I shit you NOT!

For the ingredients:
1/4 teaspoon Active Dry Yeast
1&1/2 teaspoons of Salt
1&1/2 cups warm water
3+ cups flour (all-purpose, unbleached natural white)

Combine the ingredients in a large mixing bowl.
Start with the warm water, and add the yeast to it. Stir.
Add flour a cup at a time and mix. Add in the salt as you are doing this. Once you get in 3 cups of flour, keeping adding more flour in small amounts and mixing until the dough no longer sticks to the side of the mixing bowl. This might be an entire cup or more of flour.
Sprinkle a little flour over the top of the dough, then cover it with plastic wrap, and set out-of-the-way for 8 to 12 hours. I usually prepare the dough the night before I need it, and bake it the next day.

Shape and Rise
Dust your kitchen table with flour.
Dump the dough out onto it and roll around a bit. Shape the dough into a ball.
Line a bowl with parchment paper, and put the dough in it. Leave the dough for 2 hours to rise.

Plug in your Slow Cooker and set it to HIGH.
Allow it to preheat. The stoneware should get quite warm.
Once it’s preheated, lift the dough by the parchement paper and transfer the dough and paper into the Crock-Pot.

Put the lid on.
Bake for 1 hour.

Check the loaf. The whole Slow Cooker should be somewhat steamy. Feel free to shake the hot water off the lid into your sink when you remove the lid to look inside. The loaf is baked as much by steaming as by direct heat, but you don’t want the steam condensing, and getting the bread damp.
You will see that the top should be almost rubbery. It will NOT be crisp and brown.

Slow Cookers heat AT THE SIDES. You may notice nice color at the SIDES of the loaf if you pull it out, and that the bottom is par-baked but NOT browned or toasty.

Slow-cookers come in different power ratings. Yours may bake faster or slower than mine. Check your slow cooker every half-hour or so the first time you make this recipe, to get a sense of your slow-cooker.

Bake for another  thirty minutes to an hour.

Bake time can be two to four hours total, depending on your Slow Cooker, its power, insulating the pot, etc. Think of times as only a general guide.

Flip it
Now, flip the bread over.

WHAT!?!? Yep, you heard me right, flip it over. Because a Slow Cooker does NOT heat in the same way a typical oven does, the bread gets physically flipped upside down to bake evenly.
Only flip the bread after it’s about three-quarters of the way baked. You’ve flipped pancakes, right? The trick with those is not to flip too soon. The same with Crock-Pot-Bread. Flip it after the top is set.

Bake another 30 or more minutes until baked.

Bread is finished when it sounds hollow when thumped and smells like bread.

Cool – Slice – Eat
Remove the bread from the pot and let cool.

Slice the bread with a serrated knife, electric carving knife, or old-school electric meat slicer.

You might want to do this right before serving, as it shows off the shape of the loaf and says “Hey people, look at this! It’s NOT store-bought!”

Eat the bread as a side with meat dishes or soup, or slice for sandwiches.

Also excellent with butter, jam, or honey. (Or Chocolate Hazelnut spread!)

You can store this bread in a plastic bag for no more than about three days. Without commercial preservatives, home-baked bread will either dry out or go moldy in just a few days. Fortunately, it always gets completely eaten right away, usually within minutes.

Nice and Easy, right???

let’s get baking!!!


Recipe found here