Making bread in a slow cooker

[Bootobethin]

Thanks for fixing the link JD.
The no fuss loaf is better than the one I used.
Thanks Chookie I will try the fruit loaf using your hints.
I might also let you know how I go with a savoury  dairy free loaf.
This method is great.

[achookwoman]

Boo, would be interested in any different mixes. Thanks.  Was thinking a savory scroll would be nice.

[Bedlam]

I had a play last night with the vienna in my 6 in 1 on slowcook. You are amazing Judy and Chookie. Must confess to peaking a few times so my loaf was a little doughy but most certainly can see the potential. How good is the crust.
Thanks ladies,nothing like thinking outside the box. X

[judydawn]

It does take a little experimenting Denise but once you have it down pat, you can stop opening it up to peek 

[maddy]

Oh this is genius...thank you ladies  . 
Only just discovered this thread, & have a loaf in now....impatiently waiting for another hour, then done.
It's in the 5 in 1, and bummed there's no clear lid! ....can understand you peeking bedlam, but have resisted thus far 

[achookwoman]

Maddy,  after the first loaf ,  you will know what is the correct time for your machine and recipe. 
Bedlam,  Judy and I are good at thinking outside the box,  so much so that sometimes we for get what is IN the box.

[cookie1]

So exciting ladies. Who would have ever thought of using a SC for bread? My every day SC is 1.5 litre. Perfect recipe for me. I really must try it.

[JulieO]

I made this today - so quick and easy!  I really did just let it fall into the slow cooker from the TM bowl without shaping it so I got some interesting swirls which I think will make for a nice crust.  Next time for interest sake I will shape the dough into a ball and see how that comes out.  

I preheated my Easycook oven onto its highest heat to save me putting on my big oven and it worked really well for browning it off.  I used a spray of oil and again will try melted butter next time to see if there is any difference.  

Chookie and Judy this is a real winner (before I've even tasted it), and just the right amount for 2 people.

Would love to try some grain bread now, and soy/linseed but would need to use a premix as can't get loose grains here.  Chookie, if I use a grain or soy and linseed premix would I use the same amount of water as per the white?

Thanks girls.  

[judydawn]

It looks great Julie. 

[achookwoman]

Julie, grains and wholemeal need a bit more water.  I use the set amount to start with and after a minute kneading,  look in the hole and if it isn't coming together,  add a bit more until it looks right.  If too wet,  I add a little more flour.
Love the look of your mini loaf.  I find brushing with egg wash gives a nice finish,  but sometimes spray with oil.  I don't mind using a small egg from our Chookies.  If some over,  I make pancakes or add to something else or use in egg and bread crumbs.

[Bootobethin]

I have just made a savoury scroll using the no fuss recipe.
I flattened the dough out as thinly and as best I could using my fingers (my rolling pin is packed up while kitchen is replaced!)
I spread Pizza spread over the dough and sprinkled shredded ham over the sauce.
You could sprinkle it with cheese but I don't as we have a family member who is allergic to dairy proteins.
I rolled the dough and cut it into thirds with plain dental floss.
I placed the three pieces of filled dough upright in the lined SC.
It cooked for 1hour and 15 minutes.
It looked great. A bit like a pullapart loaf.
We ate it with Pumpkin Soup from the old EDC.
Fantastic bread method.

[JulieO]

Thanks Chookie 

[achookwoman]

Boo,  terrific.  How are you going to cut it.  Thanks for the detailed method. 

[Bootobethin]

I cut it in half top to bottom and lay each half down and sliced it!
Think you could pull it apart if it had cheese.

[Itsnotartitsdinner]

Wow I have only just got to this thread and am very keen to cook some bread! Tomorrow. I've got a big black oval sc. No idea how big but not small. Maybe a Ronson? Think I will try a whole loaf.