When I heard that you could make bread in the slow cooker, I was thrilled. I love bread and I love my slow cooker, so I knew I had to try it.
I used a basic bread recipe that my family likes. I have made this both in the oven and in a bread machine – it has always turned out great.
I followed the baking instructions in the original pin (see my recipe below for details), and waited (im)patiently to eat the fresh, warm bread.
According to the original pin, the bread should take about 45 – 60 minutes, and suggested that you finish baking the bread under the broiler for a crisper and more golden brown top.
However, at the 2-hour mark, the top of our bread was still under cooked, you might even say doughy. However, the bottom was starting to burn. We decided to take it out of the slow cooker and finish cooking it in the oven at 350 degrees for 15 minutes.
In the end, my experiment with slow cooker bread didn’t work out as planned. The bread tasted good, but it took a very long time in the slow cooker, and still needed to finish cooking in the oven.
But, because I love bread… and I love my slow cooker, I think that I will try this one more time with a different bread recipe. I’ll be sure to keep you posted.
- 1½ tsp Active Dry Yeast
- ⅓ cup Warm Water
- ¾ cup Milk
- ⅓ cup Butter or Margarine
- 1 Egg
- 3 Tbsp Sugar
- 1½ tsp Salt
- 4 cups Flour
- In a mixer bowl, stir yeast into warm water. Let sit for a few minutes for it to be activated. (i.e. Proof the yeast.)
- Add the milk, butter, egg, sugar and salt.
- Gradually add the flour, one cup at a time.
- Using the mixer's bread hook, knead the dough until it's well kneaded and elastic.
- Place dough in an oiled bowl, and let it rise until doubles in size.
- Once it has doubled in size, form the dough into a round loaf, and place it on a piece of parchment paper.
- Lower the parchment paper and dough into the slow cooker.
- Cook on high for 45-60 minutes, or until cooked (it may take longer)