Slow-Cooker Bread

Pinterest sparked the curiosity. An Aunt fanned the flame. I accepted the challenge. Bread in a slow-cooker?? No way.

I'm almost tempted not to post this. It completely undermines my attempts to convince you all to go buy a Dutch Oven. Okay, not completely, but it doesn't help!! Because the truth is, you can make fabulous bread in your slow-cooker. It's easy, quick(ish), delicious, and a great way to bake bread without turning on the oven!! I tried a few different batches to iron out some kinks, and give you lots of tips to make it work best. This is one of those times where I simply must say: Thank goodness for Pinterest!! I never would have dreamed this was possible without it.

Oh, and you also no longer have any excuse to be afraid of homemade bread, ever again. :)

Slow-Cooker Bread (from Artisan Bread in 5)
Printable Recipe

This is a half batch, enough for 2 small loaves
1 1/2 cups lukewarm water
1/2 Tb yeast
1/2-3/4 Tb kosher salt
3 1/4 cups flour
*They also have recipes for other breads that you can bake the same way*

Stir water, yeast, and salt together in a large bowl, or container with a lid. Dump in the flour and mix together into a wet, shaggy dough.

Let rise, covered but not sealed (the yeasty air needs to escape) for 2 hours at room temperature. You can use the dough right after the 2 hours rising time, but I suggest putting the dough in the fridge for another hour first. My loaf rose better, and stayed nice and round when I used cold dough. You can keep this dough in the fridge for 2 weeks; use it anytime, and it will develop a bit of a sourdough flavor. Their original recipe makes enough dough for 4 loaves.

When you're ready to bake, turn your slow-cooker on to high (Mine worked better when it was preheated)
Sprinkle some flour over the top of the dough, and pull out about a 1 lb chunk (if you made a half batch, like me, it will just be half of the dough) Return the rest to the fridge.

Form a ball by tucking the sides in and under a few times, stretching the top surface of the dough ball. (They have a video of this technique here, it's important!)

Place dough ball on a sheet of parchment paper and lower into the slow-cooker. Cover and cook for 1 hour. (Some people have reported it taking up to 2 hours) It will be pale when it is done, and the outside will be slightly stiff, not hard and crusty.

If you want to darken/crisp up the crust, put the loaf on a baking sheet or stone and put in the oven under the broiler for 5-10 minutes. Let cool completely, and slice!

I like my crusts crusty, so I broiled mine. Lovely!

Now, it's hard to decide which I like better, this or the Dutch Oven Artisan Bread. I like the Dutch Oven bread's crust better, so crisp and crackly, BUT I have to admit that this bread is definitely softer.

I'm talking heavenly, pillowy soft. I'm really surprised how wonderful the texture turned out, actually! And great flavor, with such simple ingredients! Makes me wonder why we bother adding all that other stuff. Although I do want to try some variations of this one already...  :)

I think if I wanted to make a sandwich, I would use this, but for just eating with a bowl of soup and a saucer of olive oil, I'd go for the other.

There you have it! Bread in your slow-cooker. It does work!! This was actually the first time I'd pulled mine out in over a year. I really need to learn some new slow-cooker recipes. Anyone care to share your favorites??

Shared at Tutorials Tips and Tidbits and Foodie Friends Friday