slow

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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Slow Cooker Vegetarian Potato Soup

Screen Shot 2014-12-27 at 3.01.45 PMThere are lots of slow cooker potato soup recipes out there. I tweaked this one to be lighter.

Ingredients
1 bag (28 oz) frozen O’Brien potatoes
1 carton (32-oz) vegetable broth
½ cup water
3 T all-purpose flour
2 T olive oil
1 cup unsweetened almond milk
2 cups shredded Cheddar cheese

Directions
– Place potatoes, broth, and water into slow cooker.
– Cover; cook on Low heat setting 6 to 8 hours.
– 30 minutes before serving, whisk together oil and flour into a paste, then whisk in almond milk and stir into potato mixture in crock.
– Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens.
– Stir in cheese until melted.