Firstly, I’m visiting out and about on the web today:
I’m with Taige Crenshaw and have a post and contest.
I have an interview and contest with Kate Hill.
And I have a writer craft post over at Savvy Authors.
During the weekend I experimented with two different recipes. There was the Ginger Oat Slice, which I posted yesterday, and today I’m posting the recipe for Bread made in a crockpot. This recipe came from Robyn Martin Bakes recipe book.
15 grams dried yeast (1/2 ounce)
4 teaspoons sugar
2 1/2 cups warm water
1/4 teaspoon salt
2 cups wholemeal flour
4 cups bread making flour
1. Place the yeast in a small bowl with 1/2 teaspoon of the sugar. Add 1/4 of a cup of the warm water and leave for around five minutes until it looks frothy.
2. Place flour and salt plus remaining sugar in a bowl. Add the rest of the water plus the yeast mixture to the bowl and combine well.
3. Turn out onto a floured bowl and knead the dough until it’s smooth and elastic. Add more flour as necessary.
4. Oil your crock pot/slow cooker bowl and switch your crock pot onto high.
5. Place the dough into the crockpot and cook on high for two hours. The bread is cooked when it gives a hollow sound when tapped.
6. Cool on a wire rack.
1. I make bread several times a week and didn’t follow the instructions exactly.
2. After the initial kneading stage, I let my bread rest a bit in a warm place until it had risen.
3. Once it had risen, I punched it down and shaped it. At this stage I plopped it into my crock pot to cook.
4. I had to cook my bread for a bit longer than what the recipe said. I suspect that some crock pots are hotter than others.
5. I also turned my bread over and cooked the top for about ten minutes before I took it out to cool on a wire rack.
6. The final result was soft and yummy. I’ll definitely make this recipe again. I’ll probably add sunflower or pumpkin seeds and experiment with different herbs and flour.
Do you use your crock pot much?