bread

Bread in a Slow Cooker

Yep. I did it and it worked! The amount of dough in this recipe would make 2 oven loaves. The most time-saving thing about using the slow cooker is that it rises in the slow cooker, so you just mix up the dough and toss it in the slow cooker.

Screen Shot 2015-08-23 at 7.21.28 AMIngredients:

Crockpot liner (highly recommended)

Non-stick spray

3 cups lukewarm water (You can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast.)

1 tablespoon granulated yeast (You can use any kind of yeast including: instant, “quick,” rapid rise, bread machine, active dry.)

1 to 1 1/2 tablespoons salt

6 1/2 cups all-purpose flour

Directions:

Mix together water and yeast (no need to let stand).

Add salt and flour and mix until a slightly sticky dough forms.

Spray the inside of a Crockpot liner with nonstick spray.

Place dough in liner.

Lift and place into crockpot.

Place lid on and turn slow cooker onto high.

Screen Shot 2015-08-23 at 7.22.07 AMLet cook for 2 hours.

Bread is done when center is solid to the touch.

The bread will not have a top crust. If you would like it to, place it under the broiler in the oven for about 5 minutes.

Let cool completely on counter before storing – bread is very hot and moist inside. I left it on the counter overnight before wrapping it in foil.

Original recipe here.

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High Protein Vegan Pumpkin Muffins

The protein in these muffins is more than doubled by using spelt flour instead of all-purpose flour. Replacing the eggs with chia seeds also makes these a great source of fiber. The recipe I modeled this from called for 3 cups of white sugar! I swapped that for 1/2 cup of dark brown sugar and 1/2 cup of honey.

Ingredients:Screen Shot 2014-11-09 at 4.04.52 PM

  • ¼ cup Chia seeds
  • ½ cup water
  • 2 cups spelt flour
  • 1 cup all-purpose flour
  • 1 tablespoon cinnamon
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • ½ C dark brown sugar
  • ½ C agave syrup (or clover honey for non-vegan)
  • 1 can (15 ounces) pumpkin puree
  • 1/2 cup olive oil
  • 1/2 cup orange juice

Directions:

In a small bowl, mix the chia seeds with the water as let sit for 10 minutes.

Place the rest of the ingredients in the bowl of a stand mixer. Add the soaked chia seeds.

Mix briefly until combined.

Fill each muffin tin about 2/3 full.

Bake at 350 for 25 minutes.

Quick Coconut Oil Hamburger Buns

I exchanged white sugar for honey and vegetable oil for coconut oil to make these rolls a little more healthy. They are quick to make (about 40 minute total) and quick to disappear.

Quick Coconut Oil Rolls

Ingredients:

2 T active dry yeast
1 cup plus 2 T warm water
1/3 cup coconut oil
1/4 cup honey
1 egg
1 teaspoon salt
3 to 3 ½ cups all purpose flour

Directions:

1) In the mixing bowl of a stand mixer, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes.

2) Add the egg, salt and 3 cups flour.

3) Mix with dough hook until soft, elastic dough forms: about 3-5 minutes. Do not let rise.

4) Place dough onto a lightly floured surface. Divide into 12 pieces; shape each into a ball. Place 2 inches apart on baking sheets covered with parchment paper.

5) Let rest for 10 minutes, then bake at 425° for 10 minutes or until golden brown. Remove from pans to wire racks to cool.