Slow Cooker Bread
Although this dough has no color, it is light and airy, like the soft inside of a loaf of French bread. The other surprising part is there's no need to let it rise. You can go directly from making the dough to baking with no waiting around. Magic.
- Level: Easy
- Total: 3 hr (includes cooling time)
- Active: 15 min
- Yield: 1 loaf
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- Level: Easy
- Total: 3 hr (includes cooling time)
- Active: 15 min
- Yield: 1 loaf
Ingredients
2 tablespoons unsalted butter, melted, plus more for the pan
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons sugar
1 1/2 teaspoons kosher salt
2 2/3 cups all-purpose flour (see Cook's Note)
Directions
Special equipment:
a 6-by-3-inch round pan; a 6- to 8-quart slow cooker- Butter a 6-by-3-inch round pan and set aside.
- Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
- Transfer the dough to the prepared pan, transfer the pan to a 6- to 8-quart slow cooker and cover with the lid. Cook on high until the internal temperature of the bread registers 200 degrees F, about 2 hours. Let cool in the pan for 5 minutes, then turn out onto a rack and let cool completely.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
