Feed Your Family For £20...In A Hurry! The Cookbook

Slow Cooker Bread

There's nothing nicer than the smell of fresh baked bread. Many people are put off thinking its complicated, they need expensive equipment, its time consuming etc but thats not the case. Using the Slow Cooker isn't people's 1st thought either when baking bread but this recipe is one of the easiest ever. Just a few utensils, a packet of pre mixed bread flour, a jug of water and a little effort and you will have a lovely loaf that will make your family think you've joined the Bake off Team. The step by step picture guide let's you follow the recipe easily. Its so simple even the children can join in (as witnessed by my grandson's thumbprint below lol) I have a 3.5L SC so this makes an oval cob but obviously shape and size differs depending on your SC. I followed the instructions on the packet and then added to the SC so its really easy to do.Why not give this a try and let us know how you get on in the comments below x

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Yields4 Servings
Prep Time2 hrs 10 minsCook Time2 hrsTotal Time4 hrs 10 mins
 1 Packet of Bread Mix (500g)
 300 ml Warm Water.
 3 tbsp Flour for dusting
1

You will need
-Mixing Bowl,
Greaseproof Paper,
Spatula,
Flour for dusting,
Slow Cooker.

Line your Slow Cooker with baking paper.I've double lined mine as it tends to run hot but one layer of baking paper would be fine.

2

Empty the packet mix into a bowl.

Make a well in the middle.
Add the warm water.

Use a spoon or palette knife to fold the flour mix into the water until it starts to come together.

3

Oil your hands and use them to form the dough into a ball that should come away cleanly from the bowl.

Spread 1/2 of the flour onto your counter.

Take the ball of dough out of the bowl and start to kneed it.
Using the heel of your hand push it into the dough and away from you.Lift it up,turn 1/4 of the way round,fold the outer edge into the middle and repeat step 1 again. Continue kneeding for 5-10mns until its a smooth dough

Shape it into a ball once more and pop it back into the bowl.

4

Cover with clingfilm, a cloth or tea towel and leave for upto 1hr to prove.(it may need longer)

The dough will have proved when it doubles in size.

At this stage switch the SC on high for 5 mns to warm up.

Flour the counter once more,
Take the dough out of the bowl, kneed again for 2-3mns to knock the air out.

Shape it into an oval or whatever shape your SC is -my SC is oval.
Switch the SC off.

5

Pop the dough into the lined SC for the 2nd prove

Cover once again with a cloth and leave for upto 1 hr.As you can see its risen once more.

Leave the cloth in place,place the lid on top.

Switch the SC onto high and bake for 2 -2 n 1/2 hrs or until a skewer comes out dry.

6

Leave in the SC uncovered for 15mns to cool.
Remove and place on a wire rack to cool before slicing.

7

Serve with a scrape of butter.
Its lovely toasted with warm butter

8

I got 12 slices from this.
This will keep for 5-7days if wrapped in Baking Paper and can be frozen(sliced) if needed.

9

Tip:- If you find the top of the loaf doesn't colour then remove with the baking paper, turn it over and pop back in whilst its cooling. Alternatively pop under the grill for 2-3mns.

10

Easy swaps:- mixed grain bread mix for any bread mix-just follow the packet instructions then the rest of the steps here.
Slow cooker for oven.

Ingredients

 1 Packet of Bread Mix (500g)
 300 ml Warm Water.
 3 tbsp Flour for dusting

Directions

1

You will need
-Mixing Bowl,
Greaseproof Paper,
Spatula,
Flour for dusting,
Slow Cooker.

Line your Slow Cooker with baking paper.I've double lined mine as it tends to run hot but one layer of baking paper would be fine.

2

Empty the packet mix into a bowl.

Make a well in the middle.
Add the warm water.

Use a spoon or palette knife to fold the flour mix into the water until it starts to come together.

3

Oil your hands and use them to form the dough into a ball that should come away cleanly from the bowl.

Spread 1/2 of the flour onto your counter.

Take the ball of dough out of the bowl and start to kneed it.
Using the heel of your hand push it into the dough and away from you.Lift it up,turn 1/4 of the way round,fold the outer edge into the middle and repeat step 1 again. Continue kneeding for 5-10mns until its a smooth dough

Shape it into a ball once more and pop it back into the bowl.

4

Cover with clingfilm, a cloth or tea towel and leave for upto 1hr to prove.(it may need longer)

The dough will have proved when it doubles in size.

At this stage switch the SC on high for 5 mns to warm up.

Flour the counter once more,
Take the dough out of the bowl, kneed again for 2-3mns to knock the air out.

Shape it into an oval or whatever shape your SC is -my SC is oval.
Switch the SC off.

5

Pop the dough into the lined SC for the 2nd prove

Cover once again with a cloth and leave for upto 1 hr.As you can see its risen once more.

Leave the cloth in place,place the lid on top.

Switch the SC onto high and bake for 2 -2 n 1/2 hrs or until a skewer comes out dry.

6

Leave in the SC uncovered for 15mns to cool.
Remove and place on a wire rack to cool before slicing.

7

Serve with a scrape of butter.
Its lovely toasted with warm butter

8

I got 12 slices from this.
This will keep for 5-7days if wrapped in Baking Paper and can be frozen(sliced) if needed.

9

Tip:- If you find the top of the loaf doesn't colour then remove with the baking paper, turn it over and pop back in whilst its cooling. Alternatively pop under the grill for 2-3mns.

10

Easy swaps:- mixed grain bread mix for any bread mix-just follow the packet instructions then the rest of the steps here.
Slow cooker for oven.

Slow Cooker Bread

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