Slow Cooker White Bread

    (4)
    1 hour 55 minutes

    This is a recipe I adapted from something I found on Pinterest, it makes a white cob loaf type white bread. It was a tasty homemade bread and was fun to make with the kids as something different. (We don't have a bread maker)

    BushCook

    6 people made this

    Ingredients
    Makes: 1 loaf

    • 3 cups bread flour
    • 1 teaspoon salt
    • 1 packet quick rise yeast
    • 2 tablespoons sugar
    • 2 tablespoons oil
    • 1 cup warm water

    Directions
    Preparation:15min  ›  Cook:1hour40min  ›  Ready in:1hour55min 

    1. Measure the flour into a bowl then add the salt, sugar and yeast. Mix together well.
    2. Add the oil and water then mix until it gets stiff and sticky. Continue to work until it makes a ball.
    3. On a work bench sprinkled with flour knead the dough for 5 to 6 minutes.
    4. Line the slow cooker with baking paper and add the dough. Turn on high and cook fore 1 to 1 1/2 hours.
    5. When the bread has risen and is brown on the bottom remove from the slow cooker.
    6. Place the loaf of bread under the grill until brown.

    See it on my blog

    More outdoor cooking recipes from BushCook

    Similar Recipes

    Recently Viewed

    Slow Cooker White Bread
    Slow Cooker White Bread

    Reviews and Ratings
    Global Ratings:
    (4)

    Reviews in English (2)

    Launa
    by
    0

    I was surprised at how well this worked, if I hadn't seen on Pinterest I would never of thought of cooking bread in a slow cooker.  -  19 Jan 2015

    by
    0

    I too was impressed how well this turned out and would never have thought of breadmaking in my slow cooker. I stuck faithfully to the recipe as I always do first time and was pleased with both the taste and texture of the bread. To be really picky there was a tiny bit too much of a sweet taste for me so next time I will reduce the sugar. Also as different slow cookers use different wattages the time may vary. Mine took 2 hours not 1 and a half and I judged this by pressing lightly on the top of the loaf as you cannot see when the bottom is brown. Grilling after cooking gave a lovely thin and crispy crust. Made great toast too and freezes well if sliced thickly. Might try this next time with wholemeal or granary flour and am wondering if it would work well with an enriched dough such as brioche. Thank you for posting this novel recipe.  -  16 Feb 2018  (Review from Allrecipes UK & Ireland)

    More Collections

    Similar Recipes