- 1
Ingredients
- 2 1/4 teaspoons active dry yeast (or .25 ounce envelope)
- 1 teaspoon sugar
- 1/4 cup warm water
- 1 egg
- 1/4 cup vegetable oil
- 1 cup lukewarm water
- 1 teaspoon salt
- 1/4 cup sugar
- 3 1/2 to 4 cups all-purpose flour
- Egg wash: 1 egg plus 1 teaspoon water.
Preparation
Step 1
Instructions
IMPORTANT: Do NOT pre-heat your slow cooker.
In a small bowl, combine the yeast, ¼ cup warm water, and 1 teaspoon sugar. Let set for 10 minutes while it does its own thing and foams.
In a large mixing bowl, combine the egg, oil, 1 cup lukewarm water, salt, sugar, and yeast mixture and beat with an electric mixer on low for about 2 minutes making sure to scrape the sides down as you go.
Next, add 2 cups of flour to the mixture and continue to beat with the electric mixer on low until it is well incorporated and gets “gummy”.
Using your own muscle, continue adding the remaining flour a little at a time while mixing it BY HAND.
Knead the mixture by hand until it becomes smooth and elastic (about 4 minutes). Keep in mind that the dough will be a little sticky. This is normal. Do NOT add more flour. Form into a ball.
In a 5-quart slow cooker, grease the inside of the stoneware. Place the ball of dough in the center of the slow cooker. Cover and cook on high heat for 2-3 hours. Not all Crock Pots are the same, so after 2 hours, check your bread for doneness. The bread should feel firm when you poke the top. NOTE: It will not be brown on top. That’s normal. Remove when done.
As mentioned, you’ll notice your bread top will not be brown. If you like a soft crust, leave the bread as is. If you like a crispier crust, turn your broiler on high. Brush the top of the bread with egg wash, if desired. Place the loaf on a cookie sheet under the broiler on the middle rack for 3-5 minutes or until golden brown.
Let the bread cool completely before slicing.
Instructions