Bakery products

Bread in a slow cooker

Ingredients for making bread in a slow cooker

  1. Wheat flour 800 grams
  2. Instant dry yeast 1 tablespoon
  3. Salt 1 teaspoon
  4. Pure water or milk 500 milliliters
  5. Vegetable oil 3 tablespoons
  6. Sugar 1 tablespoon
  • Main Ingredients Yeast Dough
  • Serving 7 servings


Slow cooker, small bowl, cooker, tablespoon, turk, kitchen potholders, large bowl - 2 pieces, sieve, cloth towel, cling film, kitchen table, oven grill, serving dish, cutting board, kitchen knife, hand whisk, pastry brush

Making bread in a slow cooker:

Step 1: prepare the wheat flour.

To get the bread airy and without lumps, first you must sift the flour without fail. Thanks to this process, the component will be saturated with oxygen, which will give the expected result. So, pour the flour into a sieve and sift it directly over a large bowl.

Step 2: prepare the milk.

Pour milk into a Turk and put on medium heat. Attention: instead, you can use clean water, but I still love the first option more, it seems to me that this way the bread is much sweeter and more tender. When the milk becomes warm, turn off the burner and immediately proceed to the next cooking step.

Step 3: prepare the yeast.

Pour warm milk into a small bowl and add dry yeast, salt and sugar. Using a tablespoon, thoroughly mix the ingredients until a homogeneous mass is formed. Important: when this happens, the milk will slightly change its color to pale brown or beige. At the end, pour into the container 2 tablespoons vegetable oil and once again mix everything well with improvised equipment. We have dissolved all the yeast, so we can proceed to the preparation of the bread itself.

Step 4: prepare the bread in a slow cooker.

Pour the milk and yeast mass into a clean large bowl and proceed to prepare the bread. Pour the sifted flour here in small portions and at the same time beat everything with a hand whisk so that no lumps form. When the mass begins to thicken, we continue to pour the last component, but we are already working with clean hands. Knead a soft, elastic dough that will not stick to your hands. Important: if it does not match the description, add a little more flour to it.

Also, in order not to suffer, still soft dough can be transferred from the bowl to the kitchen table and knead it with clean hands too. Only in this case, do not forget to sprinkle an even surface in advance with a small amount of flour so that the mass does not stick to the base.

We put the finished dough back into the bowl and wrap it with cling film so that it is well stretched. Then wrap the container with a cloth towel and put in a warm place for 40 minutes. During this time, the dough should increase 2 times.

Now we transfer the mass again to the kitchen table, sprinkled with a small amount of flour, and knead several times. This must be done so that carbon dioxide comes out of the dough, which is formed as a result of yeast activity. Now we give the mass a rounded shape and move on to preparing the multicooker.

Using a pastry brush, grease the bottom and walls of the pan with a small amount of vegetable oil (approximately 1 tablespoon) Now gently spread the dough here, cover with a lid and turn on heating for 10 minutes. After the allotted time, we leave the pastries alone so that it once again rises in the warmth. It will take about 40 minutes. Important: Incidentally, I periodically turned on the heating to maintain a uniform temperature. Necessary no more than 3 minutes.
Right after that we turn on baking mode. Set the time - 90 minutes and cook the bread. When it is browned on one side, you need to turn it over to the other. To do this, after the appropriate signal, open the multicooker lid and gently take out the baked goods. Such an action can be done in this way: place a cutting board on top of the pan and, holding everything with kitchen tacks, a quick movement of the hands, turn the container upside down.

Then we lower the bread back into the pan, but only with a golden brown crust up. Close the lid of the multicooker, reinstall baking mode and continue to cook another 30 minutes.

After the appropriate signal, turn off the appliance from the network, and place the bread on the grill from the oven and leave it to cool for a while.

Step 5: serve the bread in the slow cooker.

We lay out still warm bread on a chopping board and cut it into thin slices with a knife. We decorate with them a special plate and serve to the dining table with grilled meat, soups or as a base for sandwiches. Baking according to this recipe is tender, airy and very tasty!
Bon appetit to all!

Recipe Tips:

- in spite of the fact that the modes of your multicooker can coincide with the recipe, you still need to check everything, since the heating temperature of the electrical appliance can be completely different. This can not only slow down the cooking process, but also spoil the baking. I have a Panasonic multicooker with a volume of 4.5 liters;

- For the preparation of delicious bread, use only premium flour, fine grinding and a proven brand. The same goes for yeast. It is very important that they are fresh. Therefore, always pay attention to the production date before purchasing. Otherwise, the bread may simply not rise and be wet and damp inside;

- such homemade bread is very soft. But to keep it fresh, you can wrap it in a cloth towel;

- Instead of dry yeast, you can use fresh. Then, respectively, 1 tablespoon will be equal to 25 grams.