Slow Cooker Bread
Votes: 4
Time: 3 hours.
Complexity: easily
Quantity: 1 loaf
Complexity: easily
Quantity: 1 loaf
A slow cooker is a great alternative to an oven or bread machine if you want to bake quick and delicious bread. It only takes two hours to bake, and you don't have to wait for the dough to rise: just combine butter, dry yeast, flour, a little sugar, and water, then immediately pour the dough into a pan and place it in the slow cooker. The bread turns out light and airy, like a French baguette with a crispy crust. Let it cool completely and enjoy your fresh, unflavored bread.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp unsalted butter, melted, plus extra for greasing the pan
- 1.5 tsp active dry yeast
- 1.5 tsp sugar
- 1.5 tsp coarse salt
- 2 and 2/3 cups premium flour (see Note)
- Special equipment: round pan measuring 15 x 7.5 cm; slow cooker with a capacity of 6-8 liters.
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Recipes with similar ingredients: yeast dough
Cooking the dish according to the recipe:
- Grease a 6 x 3-inch round baking pan with butter and set aside.
In the bowl of a stand mixer fitted with a dough hook, combine the butter, yeast, sugar, salt, and 1 cup of warm water. With the mixer on low speed, add the flour 1/2 cup at a time, mixing thoroughly after each addition. Once all the flour has been incorporated, knead the dough on medium speed for 8 minutes. - Transfer the dough to the prepared pan, place the pan in a 6-8 quart slow cooker, and cover. Cook on high until the internal temperature of the bread reaches 95°C (205°F), about 2 hours.
- Let the bread cool in the pan for 5 minutes, then turn it out onto a wire rack and let it cool completely.Note
When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
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