Crock-Pot White Bread
Crock Pot White Bread
2-1/4 teaspoons of dry yeast (one .25 ounce envelope)
1/4 cup warm water
1 teaspoon sugar
1/4 cup vegetable oil
1 cup lukewarm water
1 teaspoon salt
1/4 cup sugar
3-1/2 to 4 cups all-purpose flour
1 tablespoon butter, melted
In a small bowl, combine yeast,1/4 cup warm water and 1 teaspoon sugar. Let it sit for 10 minutes while it foams,
which tells you the yeast is active and you're good to go.
In a large mixing bowl, combine the egg, oil, 1 cup lukewarm water, salt, sugar, and yeast mixture and beat
with an electric mixer on low for 2 minutes.
Add 3-3-1/2 cups flour to the mixture and continue beating on low until it is well incorporated and gummy. Turn out onto a lightly floured surface and add a little flour at a time while kneading by hand until the dough becomes smooth and elastic, about 5 minutes.
Form into a ball. It should be sticky. Line a 5-quart slow cooker with parchment paper and place dough in the center. Cover and cook on high heat for at least 2 hours. After 1 and 1/2 hours, begin checking for readiness. The bread will not brown, but if ready will feel firm when you gently press down on the top. Check every 30 minutes for readiness; you may need to wipe excess moisture from the lid.
For a crisp crust, place loaf on a cookie sheet in oven and broil 3-5 minutes. Remove and brush with melted butter.
Makes 12 slices
Source: Adapted from Bakerette.com