Slow Cooker Bread
Low maintenance bread that is both flavorful and easy to make - let the slow cooker do all the work for you!
Equipment
- Slow cooker
Ingredients
- 3 cups unbleached all-purpose flour keep a few extra tablespoons on hand for brief kneading
- 1 ½ cups lukewarm water ¼ cup reserved for yeast fermentation
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 2 teaspoons kosher salt
- 1 packet active dry yeast
- 1 teaspoon granulated sugar
- ⅛ cup olive oil for keeping dough moist for kneading
Instructions
- Proof the packet of active dry yeast by combining with ¼ cup warm water, at a temperature between 105 and 110ºF. Add one teaspoon of granulated sugar and stir. Allow to sit for about 10 minutes so the yeast activates and doubles in size.
- In a bowl or stand mixer, combine flour and yeast until combined. Then add apple cider vinegar, honey, salt, and remaining water. Stir for a few minutes, until the mixture is consistent and no more dry flour is visible.
- Allow to sit for about 30 minutes to allow the flour to absorb liquid and flavor.
- Lightly oil your work surface and hands, and knead dough for about 5 minutes. You can use a stand mixer with a dough hook. The dough will be wet, but should be "springy" and resume its shape after manipulation.
- Add the dough to parchment paper and form into a ball (it will be difficult to do, so just keep it in a similar shape. Lift the parchment paper with dough and add to the slow cooker. Cook on high for about 2 hours, or until the interior temperature reaches about 200ºF.
- Once the bread is firm to the touch, transfer the parchment paper and bread to a baking sheet. Place under broiler set to about 475ºF for about 5 minutes to brown the bread. Pay close attention so as not to burn bread. Remove and allow to cool on cooling rack until ready to serve.
- TIP: Transfer the bread to a cast iron skillet for a rustic presentation at your next gathering.
Tried this recipe?Let us know how it was!