Slow Cooker Bread
Check out this recipe from delish.com for fresh homemade bread using your slow cooker!
INGREDIENTS DIRECTIONS TIPS
1 envelope active dry yeast (2 ¼
tsp) 1. Line a slow cooker with baking • As peoples slow cookers may
1 tbsp sugar
1 1/2 cups luke-warm water
3 1/2 cups all-purpose flour
2 tbsp extra-virgin olive oil
1 tsp salt
paper. In a large bowl, combine
yeast and sugar. Add water and
stir until combined. Add flour, olive
oil and salt and stir until combined
and a shaggy dough begins to
form.
2. On a lightly floured surface, knead
dough until it becomes smooth
and soft, about 5 minutes. Roll
dough into a ball, then place in
slow cooker. Cook on high until
golden on the bottom and cooked
through, about 2 hours. (The
internal temperature should be
about 200°F (approx. 90°C) but
bread won’t be golden on top.)
Carefully remove bread from slow
cooker.
3. To crisp up the crust, transfer
brought to you by
bread to a baking sheet and broil
until golden, 2 to 3 minutes. Let
cool for at least 20 minutes.
4. Slice and serve warm or at room
temperature.
differ slightly, the first time you
bake, check the loaf after an hour
and then every half hour, and then
more frequently as it gets close
to finishing – if you can check
the internal temperature which
should be around 90°C once the
loaf is baked. The top will also feel
set (no longer spongy) and the
bottom will be slightly browned.
• You don’t need to let the dough
rise before you put it in the slow
cooker; the loaf will rise and bake
at the same time.
• Because you won’t have that
initial burst of high heat from
the oven which helps loaves to
“spring” and poof up. In the slow
cooker, your loaves tend to stay a
little flatter.
• Slow-cooker bread doesn’t brown
or develop a crust the same way
as oven-baked loaves. If you want
a brown crusty loaf, then run it
under the broiler for a few minutes
to firm up the crust once cooked.