I love home made bread. We are pretty heavy on the carbs around here in general but bread especially! My favourite recipe thus far has been a Jamie Oliver one that makes enough for two heavy duty loaves – one we eat straight away and another we freeze.
I spied this slow cooker bread recipe by Artisan Bread in 5 Minutes a while back on Pinterest but forgot about it. This morning, I was ruing my “home made” pledge because it’s been just too hot to make bread and we were totally out of bread. I then remembered this recipe so thought I’d give it a go!
I started with a half portion of the recipe to make just the two small loaves you see above.
Let me say, if you’ve ever been scared of making home made bread this is definitely the recipe to try!!
Half a tablespoon of fresh yeast (we buy ours from the local continental deli)
Teaspoon of salt
1 and a half cups of lukewarm water
3 and a quarter cups of plain flour (needn’t be the fancy bread flour but if you’ve got some that’s ace)
Mix water, yeast and salt in a large bowl. Add flour. Mix til it in the words of Nigella, it looks like a shaggy mess!
Leave to prove for 2 hours (even in this heat it needed that long at ours).
Put it in the fridge for an hour. At this point you can leave the dough in the fridge overnight or apparently even for a few weeks but I haven’t tried that yet clearly!
Put the slow cooker on high. Line with baking paper.
At this point I divided my dough in half and added a good tablespoon of sultanas and a pinch of cinnamon and nutmeg to one half and mixed through. Form a ball out of each portion.
Add to the slow cooker and cook for an hour. It will be “done” when the skin formed on top is a little hard but it won’t be brown! You need to grill it for a few minutes (which I did here) to get it to brown on top. For me that extra effort was worth it for the nice crust and as the recipe takes next to no effort anyway!
The bread is super dooper lusciously soft – a bit like pork but soft in the middle actually!
I’m going to play around with adding various things – orange rind, figs, herbs, making rye bread etc. I’ll let you know how it goes!
The loaves this made were small and won’t last long here. If I hadn’t halved them into two loaves I think it may make a “standard” size.
Go forth! Play! And if you do….let me know how it goes.