Easy Yeast Bread in the Slow Cooker

 Artisan Bread from the Slow Cooker

In the Summer, I don't like to turn on the oven, but I do like fresh yeast bread that I can slice. It's wonderful to make a loaf of fresh bread in the slow cooker, and it only takes a tiny bit of hands-on time. If no rain is expected, I cook this out on the balcony, so that it doesn't heat up my house at all!

Slow Cooker Yeast Bread
First, prepare dough according to this recipe
Or, if you prefer Whole Wheat, use this one
Easy Artisan Whole Wheat Bread Dough
(Don't be intimidated! This recipe is so easy, simply measure, stir, and wait!)

Once dough is ready, tear off a piece of parchment paper about 1 1/2 feet long (1/2 Meter) . Shape bread as for Boule, and place on the center of the paper. Slash if desired (this isn't strictly necessary in slow cooker bread). Lower the paper, dough and all, into the crock. Press Paper away from the dough and against the edges of the crock (so the bread has a little room to expand in the crock).

Dough Positioned in Crock with Parchment

Sprinkle dough with sesame seeds or other topping if desired. Cover with the crock lid, with 2 paper towels snugly lining the lid. The paper towels absorb the moisture as it evaporates during bread baking, and keeps it from "raining" on the bread while it bakes.

Crock Lid lined with Paper Towels

Place  Slow Cooker with Bread in a warm place to rise for 30 to 60 minutes without turning it on. Then, without opening, turn Slow Cooker on High, and cook for 2 hours. At the end of the two hours, check to see if bread looks done (the top should look barely done, and spring back from the touch - it will not be quite as golden brown like bread from an oven). If it's not quite done, let it cook for 15 or so minutes more (the second time you make it, you should know precisely how long it will take in your machine).

The Crispy Bottom Crust of Bread from the Slow Cooker

Carefully lift finished bread out of crock using parchment paper. Remove from paper, and cool on wire rack or other place where air can circulate to cool the bread without it becoming soggy. The Bread will be darker on the bottom than it is on the top, and crunchy. The bottom can become tough if allowed to cook too long.

And, in response to the request for a "crumb" picture - here ya go! : )

This bread has a delightful texture inside - very similar to the bread I make in the oven from the same recipe.

Slice & Enjoy!

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