Recipes

[Zhills]

I received this recipe in an email.  I don't use a slow cooker but I know that many of you do.

SLOW COOKER NO KNEAD PEASANT BREAD

This Slow Cooker No Knead Peasant Bread Recipe lets you to  have fresh bread in the summer without heating up the house.  Perfect compliment to salads, pasta, grilled meat or a  wine/cheese tray.

Recipe Yields: (1) One Pound Loaf

1/2 pkg of active dry yeast (or if you have the jar, 1.25 tsp)
1 cup warm water (110 - 115 degrees)
2 cups all-purpose flour
1 teaspoon salt
1.5 teaspoons sugar
1 tablespoon butter, melted

Dissolve yeast in 1 cup of warm water. Set aside for 5 minutes.

In a large bowl (or in the bowl of your stand mixer), combine
flour, salt and sugar. Add yeast/water mixture. Stir until
combined.

Cover and let rise in a warm place until doubled - about one
hour.

In the mean time, line slow cooker with parchment paper.

I make a double "U". I take one piece and line it left to right.
And then take another piece and line in top to bottom. Essentially
making a "cradle" for the dough. It will be easier to transfer
out of the slow cooker when you are done.

Transfer dough to slow cooker and shape accordingly. Brush the
top with melted butter. Let rise for another 45 minutes.

Turn slow cooker on HIGH and cook bread for approximately 1.5
to 2.5 hours depending on your slow cooker. Bread is done when
the internal temperature is between 190 and 200F.

Transfer bread to a wire rack and let cool for 15 minutes. Slice
and enjoy.