Making bread in a slow cooker

[JE1202me]

Thanks for confirming my initial plan of action Chookie, however when I pulled the loaf from the SC I realised that if I wrap the baking paper around the base (which had cooked nicely) and just exposed the top and kept it higher in the oven I might solve the problem of the pallid looking top = Voila!!

I can see me kneading the dough once we get home from school, "baking" ready for lunches the next day!

I really want to try a raisin and walnut version now, and I didn't get to it today but will be trying the "Bill Granger" cinnamon scrolls this week.  And also an apple raisin and walnut version of them.

Thanks to this forum for all these wonderful and clever tweaks.

[achookwoman]

JE,  glad you are having fun with this recipe.  I have also been thinking of Bill's scrolls,  but i know who will eat most.  !!!

[cookie1]

I'm a bit the same Chookie. I would love to make them but I am the person that will eat them. I'll thoroughly enjoy them but my hips won't say thank you. 

[JulieO]

If you freeze the Bill Granger scrolls in lots of 2 before their second rise then you can just pull them out and put straight in a cold oven every now and then when you feel like one.  No pressure to eat the lot in a short time. 

[achookwoman]

Thanks Julie,  did have this in mind.

[achookwoman]

Made JulieO's rolls.  Cut 1/3 off the end of the roll and baked it in the mini SC for 1 hour and 10 minutes., after  second rise. Lovely.

[achookwoman]

[JulieO]

Oh Yum, looks fantastic Chookie! 

[cookie1]

Delicious.

[JulieO]

Bought a 1  1/2 liter SC for $20 at Woolies.  Made 1/2 No Fuss recipe.  Baked 1 hour and 10 minutes. Can now make one small loaf every day for 50 cents.  Ha.  What fun

Am seriously considering buying a 1.5 litre slow cooker (saw one today in Woolies for $20) just to make this as we don't eat as much bread as we once did.
Chookie, do you still knead for the full 4 mins seeing it's half the recipe?  (haven't made bread for ages, so thought best to ask).

[stacelee]

I'm rapt in the new rice cooker for making bread (and rice).  I rose the bread twice on fermentation mode and then used the bake mode to cook it.  I forgot about the browning in the grill but that was a minor oopsy.  I'm now cooking rice in it to have with steamed thai fish cakes for dinner (Seafood Bounty - they even taste good when you forget to put in the coconut milk that you specifically stopped on the way home from work to buy. I now want to try cooking the bread in a tin in my sous vide/slow cooker since it is rectangular and should fit a bread tin in.

[achookwoman]

Julie,  I have tried both 3 and 4 mins.  Doesn't make any difference.  The 2 of us are finding the mini loaves just right.  I saw cheaper 1  1/2 liters but they were very tinny.  The dough needs to be put into cold pot to be successful. 

[BeezeeBee]

Doing a forum catch up whilst folding the laundry. This is an amazing thread! Thank you, Judy and Chookie

So no fussing with the dough. Just make it in the TM and chuck in into a lined SC? Do you need to shape the dough at all if using a bread tin within a big SC?

Do you still use the grill to brown the bread, Judy?

[JulieO]

Thanks Chookie, might go to Woolies today and pick one up.   

[judydawn]

You've got it BZB.  No need to shape before putting into a tin either, the dough will find its own level as the SC slowly heats up and the dough begins to rise. I would try and put it into the tin quite evenly though.  Yes I like to grill the top to make it brown and crunchy.