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Name: SLOW COOKER NO-KNEAD BREAD
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 3 cups all-purpose flour plus more; 1/2 teaspoon quick rising yeast; 1 1/4 teaspoon salt; 1 1/2 cups very warm (but not boiling) filtered water (about

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INGREDIENTS

3 cups all-purpose flour ; plus more
1/2 teaspoon quick rising yeast
1 1/4 teaspoon salt
1 1/2 cups very warm (but not boiling) filtered water (about

INSTRUCTIONS

Place dough on a well-floured surface. You will need to use a spatula to separate it from the bowl, as the dough will still be very sticky. Sprinkle a little more flour on the top of the dough just enough to keep it from sticking to your fingers. Give the dough a few folds, forming it into a ball.

Place the formed dough ball onto a piece of parchment paper. Do NOT use wax paper for this. Lift the parchment paper and dough and place into a 4-quart slow cooker. A taller slow cooker will result in a taller bread because slow cooked breads do not rise in the same way as they would in an oven.

Cover and cook on high for 2-3 hours, or until the internal temperature reads 190° - 200° F. Check the temperature after 90 minutes if this is the first time you are making bread in your slow cooker. You will soon learn how long it takes your slow cooker to bake the perfect loaf.

Slow cooker bread makes a soft outer layer. For a browned crust, simply toss it into the broiler for a few minutes. Remove when the crust is lightly browned to your liking.

Let bread cool before slicing

Pro tip: Slow cookers with a lot of wear on them might bake unevenly. Simply remove the insert and rotate it 180° halfway through to get a more even bake.

NOTES

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SLOW COOKER NO-KNEAD BREAD

3 cups all-purpose flour plus more
1/2 teaspoon quick rising yeast
1 1/4 teaspoon salt
1 1/2 cups very warm (but not boiling) filtered water (about

Into a large mixing bowl, combine flour, yeast and salt. Pour in the hot water and combine well using a rubber spatula. You can use cold water, but it will take longer to rise. Using filtered water also helps with the rising process. The dough will be sticky. Cover with plastic wrap and leave at room temperature for 3 hours, or until the dough has risen. It will have bubbles and still look a little soft and wet.
Place dough on a well-floured surface. You will need to use a spatula to separate it from the bowl, as the dough will still be very sticky. Sprinkle a little more flour on the top of the dough just enough to keep it from sticking to your fingers. Give the dough a few folds, forming it into a ball.
Place the formed dough ball onto a piece of parchment paper. Do NOT use wax paper for this. Lift the parchment paper and dough and place into a 4-quart slow cooker. A taller slow cooker will result in a taller bread because slow cooked breads do not rise in the same way as they would in an oven.
Cover and cook on high for 2-3 hours, or until the internal temperature reads 190° - 200° F. Check the temperature after 90 minutes if this is the first time you are making bread in your slow cooker. You will soon learn how long it takes your slow cooker to bake the perfect loaf.
Slow cooker bread makes a soft outer layer. For a browned crust, simply toss it into the broiler for a few minutes. Remove when the crust is lightly browned to your liking.
Let bread cool before slicing

Pro tip: Slow cookers with a lot of wear on them might bake unevenly. Simply remove the insert and rotate it 180° halfway through to get a more even bake.

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Nutrition

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Serving Size: 1 (375g)
Recipe Makes: 1

Calories: 1328
Calories from Fat: 33 (2%)

Amt Per Serving		% DV

	Total Fat 3.6g	5 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 1.5g
Cholesterol 0mg		0 %
Sodium 4762.5mg		164 %
Potassium 466mg		12 %
Total Carbohydrate 278.4g		82 %
	Dietary Fiber 10.1g	41 %
	Sugars, other 268.2g
Protein 37.1g		53 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1328

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