I’ve been asked about baking bread in the slow cooker from start to finish and after seeing how wonderfully it rises in it, I knew a bit of research would give me the information I needed. Now here’s the AWESOME part: it works with my favorite bread recipe! *Does the kitchen happy dance!*
- 2.5 tsp granulated yeast
- 2 tsp salt
- 1 Tbsp and 1 tsp vital wheat gluten (rising agent)
- 1/4 honey (or sweetener of your choice)
- 2.5 Tbsp peanut oil
- 3/4 cup lukewarm almond milk
- 3/4 cup lukewarm water
- 3 & 1/3 cups whole wheat flour
- Parchment paper
- Bowl with water to dip your hands in
- loaf pan smaller than your slow cooker; OR something to shape your loaf with; OR nothing of the sort if you don’t mind a dome of bread
- Set the slow cooker on high with enough water to barely cover the bottom. Cover and set aside.
- Fold your parchment paper into a rectangle that will fit snugly in your cooker or loaf pan. Set aside.
- Fill a bowl with some water (for dipping your hands) and place nearby.
- If your milk and water are cold, combine them (equals 1.5 cups total) and microwave for 30 seconds.
- Mix all ingredients EXCEPT flour in a large bowl.
- Whisk briskly to incorporate the ingredients as much as possible. This takes a bit as the vital wheat gluten likes to clump. Doing this makes for a more evenly rising loaf so don’t skimp on the whisking.
- With a large wooden spoon, slowly mix in the flour.
- Once you have a mixture too difficult to stir (roughly the second cup of flour), dip your hands in the bowl of water and begin kneading. Continue to knead until all the flour is added and thoroughly mixed. Keep dipping your hands as necessary to keep the dough from sticking to them and the bowl too much.
- Then transfer the dough to the parchment paper and shape into a loaf.
- Remove the lid from the slow cooker, place the dough in the parchment within (you can use ceramic plates, shallow bowls or anything similar to help shape the dough if you don’t want it round and your loaf pan doesn’t fit in the cooker; just make sure it’s not metal or plastic.
- With a knife, slide down the center of the top of the loaf. Drizzle honey across the top and sprinkle with oats.
- Cover the cooker and set it for high for three hours.
- Come back in three hours and confirm bread is done (should be fully risen and pulling away from the sides of the parchment). If you want a loaf with a crisper exterior, you can pop it into the broiler or on the top shelf in the oven at 350 degrees till sufficiently browned/crisped.
Okay, so maybe Marie Antoinette didn’t say it exactly like that but if she had a Crockpot, I bet she would have! I’ve heard rumors that you can back a cake in the crockpot but you know me, I have to find out for myself. Now let me say that I wasn’t going to go crazy with a super-duper-completely-from-scratch recipe only to discover that you can’t actually bake a cake in a crockpot. So I used a boxed cake. Devil’s Food to be exact. And I have to say… it came out tasty, moist and just like a regular over-baked cake. OK, not exactly like an oven-baked cake because it was the shape of my semi oval crockpot and didn’t look very pretty (but I wasn’t going for aesthetics this time). It was an experiment and now that I know, I can expand upon this. Here’s my notes on baking a cake in the slow cooker:
- Boxed cake mix – including any requirements from the back of the box such as eggs, oil and water
- Parchment paper OR Baker’s Joy (I do NOT use Baker’s Joy personally but have heard that it is the best product for this type of baking)
- NOTE: You can use cupcake foils if they are stiff enough to stand on their own with the batter in them.
- Crockpot/slow cooker
- Mix batter as instructed on the back of the cake mix box.
- Line crockpot with parchment paper (I measure out the bottom of the pan and make neat folds for more aesthetically pleasing cake) or use Baker’s Joy.
- Pour batter into crockpot.
- Cover the top of the crockpot with paper towels (to absorb the moisture and allow the cake to actually bake).
- Put lid over the paper towels, pulling the towels taunt across so they don’t droop into the rising cake.
- Set your cooker on high for an hour.
- Check your cake after an hour with a toothpick. Poke the cake in the center with the toothpick as far down as it will go and pull it back. If it has batter on it, the cake is not done; cover with paper towels & lid and continue to bake for another half hour. If it comes back clean, it’s done.
- Once done, immediately remove the cake by lifting the parchment paper and placing it on a cooling rack. If you didn’t use a liner, allow the cake to cool enough to be able to handle it and remove from crockpot.
- Allow cake to completely cool before frosting/icing.
Let me know how yours comes out or feel free to post any questions/comments below! Thanks!
I love making these great rolls for a quick breakfast/snack during the week.
- 2 cups Bisquick (it’s vegan!)
- 2 cups vanilla almond milk
- 1 Tablespoon custard powder
- 4 Tablespoons raw honey
- 15 oz. can of pumpkin puree (not pie filling)
- Safflower or Grapeseed Oil
- Cream cheese
- Incorporate all ingredients except oil and cream cheese into a large bowl using a whisk or mixer.
- Add a small amount of oil to a pan over medium heat.
- Pour the desired size of pancake into pan and cook thoroughly on both sides.
- Allow pancakes to cool completely and separately (I use parchment paper between pancakes while they are cooling so they don’t stick).
- Once cooled, add a layer of cream cheese to the pancake.
- Roll pancake cream cheese side in.
- Wrap roll with parchment paper or Press-n-Seal (I actually use both as I already have the parchment there and the Press-n-Seal keeps it for several days with no problems).
- Put in fridge and eat whenever!
- 1 dozen eggs (this freezes wonderfully so I make a full dozen!)
- 1 cup almond milk
- 1 cup Bisquick
- 16 0z. spinach
- Optional: Baker’s Joy or equivalent cooking spray
- Whisk eggs until thoroughly beaten.
- While still whisking slowly add milk then Bisquick until completely incorporated.
- Add spinach (if it’s still frozen, break apart before adding).
- -Optional- This recipe tends to stick to the cooker so a release agent here is helpful. If you use one, apply it to your cooker now.
- Pour entire mixture into slow cooker.
- Set your cooker to high for 3 hours.
- Your quiche is done when it starts to pull away from the sides of the cooker and/or a toothpick inserted in the middle comes back dry.
- Serve with a dollop of sour cream and sprinkled with garlic powder.
This was the most moist quiche I’ve ever had and I plan on expanding on this recipe in the future.