The Boyertown Area Times
Slow Cooker Bread
Serves 6to 8
Note: For those who fear bread baking, this recipe is for you. We used a 6-quart round slow cooker with a ceramic insert. The finished bread will be browned on bottom, but not on top. You’ll want to give it a few minutes under the broiler, which is a great opportunity to flavor it with garlic, rosemary, sesame seeds — whatever goes well with dinner.
1 (1/4-ounce) envelope active dry yeast 1 tablespoon sugar
1 1/2 cups lukewarm water, about 110 degrees 31/2 cups allpurpose flour 2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt Melted butter, for finishing Seasonings such as garlic, rosemary or everything bagel, for optional garnish
Line a slow cooker with parchment paper or spray with cooking spray.
In a large, nonmetal bowl, combine yeast and sugar. Add heated water and stir until yeast is dissolved and starts to bubble. Let sit for 5minutes. Add flour, olive oil and salt and stir until combined and a shaggy dough begins to form.
On a lightly floured surface with floured hands, knead dough until it becomes smooth and soft and no longer sticky, about 5minutes. Alternatively, combine all ingredients in a stand mixer fitted with the dough hook attachment and knead on medium speed for about 5minutes.
Form dough into a round shape that’s a little smaller than the size of your slow cooker and place in prepared slow cooker. Cook on high until golden on the bottom and cooked through, about 2hours, or until the internal temperature reaches 200 degrees. The bread will not brown on top. Quickly remove slow cooker lid; avoid spilling condensation onto the bread.
To brown crust: Turn oven to broil setting. Remove bread and parchment from slow cooker and place on baking sheet. Broil until golden, 2to 3minutes. Immediately brush with butter and sprinkle with preferred seasonings. Let cool for at least 20 minutes. Slice and serve warm or at room temperature.