Homemade bread in a slow cooker

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to make homemade bread in a slow cooker? Prepare your food. I gave the exact amount of flour only for the initial kneading, you will add further as needed. Pre-boil the water and cool it to 37-38°C. I used olive oil, but any vegetable oil will do. My yeast is fast-acting. Read all about yeast and cooking in a slow cooker in articles on these topics. You will find the links at the end of this recipe.

2. STEP 2

   

   Take a large bowl and sift 450 grams of flour into it. By doing this you will not only remove possible debris, but also saturate it with oxygen, which will make the bread more airy and soft. Add salt, sugar and dry yeast to the flour. Stir until all ingredients are evenly distributed. You may need a little less or more flour than indicated, since it has different properties from different manufacturers. Read about the properties of flour in the link at the end of the recipe.

3. STEP 3

   

   Pour in vegetable oil.

4. STEP 4

   

   And after it warm water. Temperature is important for the activation of yeast - it begins to work in a warm environment. Not hot, but warm, otherwise the living yeast will die. Start kneading the dough with a spoon.

5. STEP 5

   

   Then lubricate your hands with a drop of vegetable oil and continue kneading with your hands. You can put the dough on the table; I found it convenient to knead in a bowl. Knead the dough, adding flour if necessary. Don't overdo it, add a little at a time, otherwise the bread may turn out tough. The dough will gradually begin to become homogeneous and will stop sticking to the walls and hands. In addition to 450 grams, I needed about 50 more. Collect the finished dough into a ball.

6. STEP 6

   

   Take a multicooker bowl and grease it with a drop of vegetable oil. Sprinkle flour on the bottom and sides. Place the dough ball into the bowl.

7. STEP 7

   

   Cover it with a towel and leave it for an hour and a half to rise. To speed up the process, I placed the bowl in a bowl of warm water.

8. STEP 8

   

   During proofing, the dough should increase in volume by 2-3 times. When this happens, move the bowl into the multicooker and close the lid.

9. STEP 9

   

   Set the multicooker to a program suitable for baking; I call it “Baking”. The program name may be different on your model. Set the time to 1 hour (mine is 65 minutes). If you are setting the temperature, set it to 160°C. The times indicated are approximate, be guided by the operating characteristics of your equipment.

10. STEP 10

    

    After the end signal, remove the bread using a steamer basket or a regular plate. Turn the bun over and place it back in the bowl, browned side up. Close the lid and bake the bread for another 20 minutes. After the program ends, remove the bread and let it cool.

11. STEP 11

    

    The bread is very tasty when served warm. Serve it to the table. Bon appetit!

Comments on the recipe

Eleno4ka

16.08.2023

4.9

Today I baked homemade bread in a slow cooker. To bake bread, I took first grade wheat flour. I kneaded the dough according to the recipe, put the empty multicooker bowl on “heat” for about three to four minutes, then greased it with vegetable oil and laid out the kneaded dough. I turned off the heating, closed the multicooker with the dough and left the dough to proof. The light heat in a closed multicooker lasts a long time, like in a thermos, and the dough rises well. After the volume of the dough had doubled, I turned on the multicooker in baking mode for 45 minutes at a temperature of 180 degrees, then turned the bread over and baked for another 20 minutes at a temperature of 150 degrees. These figures are, of course, approximate; housewives, as a rule, know the features of their multicooker and choose the optimal mode. The bread was well baked and the aroma was amazing! It turned out to be a very tasty bread. Thanks for the recipe, katushafin!

Dmitriy DIY Didenko

16.08.2023

4.5

I baked my first bread in my life while my wife was not at home... In short, I did everything according to the recipe, pressed yeast (multiply the weight of dry yeast by 2.5), that is, I dissolved it in water and waited until everything “sizzled.” I put the dough into the slow cooker, preheating it and cooling it to a warm temperature. The dough rose in 40 minutes and was almost lifting the lid. Well, I patted the bread on the head a little and it sat down. The mode was manually set to 165C and the time was 50 minutes, because in the baking mode the multicooker was doing something unclear... I turned it over and then fried it for another 30 minutes, next time I might fry it a little more, but everything was already baked. The bread came out great! And even from the first time as a man!

Dmitriy DIY Didenko

16.08.2023

4.9

This is the second recipe. My wife criticized me, the dough was wrong, you didn’t dilute the yeast the right way... In the end, I came out with such a loaf of bread right under the lid of the 4L multicooker. I set it to bake when it increased from 1L to 3.5L bowl. It then came under the lid, but didn’t lift the lid, fell out of the bowl without any problems. Porous, delicate... if I had kneaded the dough more liquidly, it would have been too much, according to my wife, I kneaded it “like dumplings”))

Elena

16.08.2023

4.7

It turned out to be a very tasty, aromatic bread with a crust. Doesn't go stale for a long time. Thanks for the recipe Homemade bread in a slow cooker!

Marina

16.08.2023

4.5

Homemade bread prepared in a slow cooker is aromatic, tasty, with a crispy crust and soft crumb. It's a pleasure to eat. Preparing it will not be difficult, the main thing is to knead the yeast dough well and in the future do not put it in drafts, but let it rise properly. My family loves homemade white bread and the children are always waiting for the fragrant crispy crust!

Dimon

16.08.2023

5

Thank you very much the bread turned out great!

Vladimir29

16.08.2023

4.7

It's working out great!!! I gave up store-bought bread completely. But there is a moment....some kind of sourness, what does it come from? What should I put in less???