Found one...have to try this one. Sounds easy enough.
Slow Cooker Bread
Although this dough has no color, it is light and airy, like the soft inside of a loaf of French bread. The other surprising part is ... More
Level: Easy
Total: 3 hr (includes cooling time)
Active: 15 min
Yield: 1 loaf
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Ingredients
2 tablespoons unsalted butter, melted, plus more for the pan
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons sugar
1 1/2 teaspoons kosher salt
2 2/3 cups all-purpose flour (see Cook's Note)
Directions
Special equipment: a 6-by-3-inch round pan; a 6- to 8-quart slow cooker
Butter a 6-by-3-inch round pan and set aside.
Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
Transfer the dough to the prepared pan, transfer the pan to a 6- to 8-quart slow cooker and cover with the lid. Cook on high until the internal temperature of the bread registers 200 degrees F, about 2 hours. Let cool in the pan for 5 minutes, then turn out onto a rack and let cool completely.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)