Bread baked in the Crockpot

Time for Multicooker Monday where we make and post a dish made in a small kitchen appliance.   I usually seem to be stuck on Toaster Oven offerings, but I also use my Crockpot a lot.  So this month, I'm sharing a bread I've made in my Crockpot. 

Our hostess for Multicooker Monday is Sue from Palatable Pastime.   

We're a group of bloggers who get together and we post on the third Monday of the month. We make and blog about a dish made in or with a small kitchen appliance.  

This month I'm getting away from my handy, dandy Toaster Oven.  I'm using my CrockPot. 

I ran across this recipe for Crockpot Bread over at The Hearty Soul the other week and I had to attempt it. Full credit needs to go to Danielle Luttrell.  But I also googled Crockpot Bread and this is what I came up with.  I looked at so many recipes, some said to let the dough sit overnight, and others you could bake the same day. I kinda took a bit of a shortcut.  I proofed it in my oven. 

I looked here and here and here for inspiration. 

I mixed the dough in my Kitchenaid, let the machine do the work of kneading until it formed a beautiful little ball.
I then took the insert out of my crockpot, sprayed the inside with some non-stick spray, and placed the dough ball inside the insert, after slashing the dough. 

I then put the whole thing in my oven, turned on the proof setting and let it rise for awhile, until the dough had doubled in size.

I then took the insert and placed it into the crockpot, set it on high, and took a piece of paper towel, stuck it halfway in, under the lid and walked away for 1 hour.  I checked on the bread, using a thermometer after it had been in the crockpot for 2 hours. At two hours the thermometer registered 180 degrees, which told me that the interior of the bread was baked. The top however was very pale.

I then removed it very carefully from the crockpot and placed it under the broiler in my oven for a minute or so to brown the top a little.  

It over proofed in the crockpot, sigh.  And developed a thick crust on the bottom as well, cause I over-baked it.  I should have checked the bread at the 1 1/2 hour mark, for temperature.    

I kinda knew my Crock pot had hot spots, but this loaf really showed me where they were. 

The internal crumb was great.  As was the flavor.  

I'll eat the bread anyway, cause Bread! 

 

Print

Crockpot Bread

Yield: 12-16 Servings - Slices

Author: Sid's Sea Palm Cooking - Adapted from several recipes

Prep time: 20 MinCook time: 2 Hourinactive time: 1 HourTotal time: 3 H & 20 M

This is a take off on my No-Knead bread, kneaded in the Kitchenaid, and baked in a crockpot, for a quick home made loaf of bread.

Ingredients

• 4 cups Bread Flour, scooped and leveled. 
• 1 1/2-1 3/4 cup warm water
• 1 envelope yeast
• 1 1/1 teaspoons sugar
• 1 1/2 teaspoons salt

Instructions

1. Add the sugar to one cup of warm water, in the bowl of a kitchenaid mixer (stand mixer),  sprinkle with yeast and let it sit for a few minutes until the yeast 'blooms' on top of the water. 
2. Add three cups of flour to the water yeast mixture and let the dough hook mix the flour into the water mixture.  Add the salt and let the dough hook knead the dough.  Add the final cup of flour and a half cup warm water to mixture.  Let the mixer knead the dough. If it's dry outside, add an additional 1/4 cup of water until the dough looks like bread dough.
3. Let the Kitchenaid continue to knead the dough for an additional 10 minutes or so using the second speed setting, not the lowest.  As soon as the dough looks firm and elastic and has a slight sheen to it, it is ready to be formed.  (you can also take out the dough and knead it by hand if you wish).
4. Form into a ball, and place in the bottom of a crock pot insert which has been lightly sprayed with cooking spray.  You can slash the bread at this point if you like.  I did.  Place a lid on top and let rise until doubled in size.  I used the bread proof setting on my oven and it took 45 minutes to rise to double in size.
5. Turn on the crockpot to high and place the insert into the crockpot base carefully.   Place a single sheet of paper towel on top of the bread dough after a half hour to help absorb the moisture coming off of the bread as it bakes.
6. Check the internal temperature of the bread with an instant read thermometer after 2 hours. The bread is done when it reaches an internal temperature of 190-200 degrees. 
7. Lift the bread out and place on oven rack under the broiler for 1-2 minutes if you want a nice browned top, keeping an eye on it so it doesn't burn. 
8. Slice and enjoy.

Note:  Crockpots vary, your crockpot may cook a little higher or lower when it is set on high.  

Check the bread after 1 1/2 hours. I pulled this at 2 hours and it was overdone.  It had developed a very thick crust on the bottom and sides.  I like a good crunchy crust, but it was a bit much.  

Created using The Recipes Generator

Multicooker Monday November 2020:

Recipes using Small Kitchen Appliances

• • Crockpot Bread from Sid's Sea Palm Cooking
  • Instant Pot Butter Beans and Sausage from A Day in the Life on the Farm
  • Instant Pot Cheesy Taco Shells from Making Miracles
  • Instant Pot Spaghetti and Meatballs from Karen's Kitchen Stories
  • Jamaican Coconut & Beans Rice - Pressure Cooker from Sneha's Recipe
  • Slow Cooker Pot Roast from Palatable Pastime
  • Sous Vide Whole Stuffed Turkey from Food Lust People Love