Slow Cooker Basic Bread
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Combine the yeast, sugar and 2 tablespoons of the water in a small bowl. Set aside in a warm place for 10 minutes or until frothy.
Place the flour and salt in a large bowl. Make a well in the centre. Pour in the yeast mixture and the remaining water. Stir to combine, then use your hands to bring the dough together in the bowl, adding another tablespoon of water if necessary. Turn out onto a lightly floured surface and knead for 10 minutes or until smooth and elastic.
Transfer the dough to a greased bowl and cover. Set aside in a warm, draught-free place for 11/2 hours or until doubled in size.
Line the base of a slow cooker with baking paper. Press the risen dough into the slow cooker. Brush with oil.
Cover and cook on High for 2 hours (the edges will be browned and the top still pale).
Preheat a grill to medium. Transfer the bread to a tray. Grill the bread for 6 minutes, turning halfway or until the top and base are golden. Let cool to room temperature. Slice and serve.
2 tsp instant yeast
5.00 gm caster sugar
330ml (1 1/3 cups) warm water
500g (3 1/3 cups) bread & pizza flour
2.40 gm salt
Olive oil to brush
Bread, egg allergy, gluten allergy, lactose allergy, milk allergy, peanut allergy, sesame allergy, soy allergy, tree nut allergy, wheat allergy
Want to know how to make bread in the slow cooker? This super easy recipe only uses six pantry ingredients.