Grandmother Bread (Crusty) in a Crock Pot
- Ready In:
- 2hrs 30mins
- Ingredients:
- 5
- Yields:
-
1 loaf
ingredients
- 1 1⁄2 cups warm water
- 1 teaspoon yeast
- 1⁄2 teaspoon salt
- 2 tablespoons sugar
- 3 1⁄2 cups flour
directions
- In a large bowl, combine water, yeast, sugar, and salt.
- Let sit five to ten minutes.
- Stir in the first cup and a half of flour with a heavy spoon.
- Add the rest of the flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily.
- Next, add a little more flour and begin kneading.
- Keep adding flour and kneading until the dough is smooth and elastic ( It doesn't need a lot more flour, just enough so that it's not sticking to the pastry board).
- Let dough rise in a greased bowl covered with a damp, clean kitchen towel until doubled. (Usually, about thirty minutes to an hour.).
- Uncover bowl, sprinkle in a little more flour and knead again.
- With floured hands, shape dough into a ball and place in a greased 3 1/2-quart crock pot.
- Turn the crock pot on High. (The bread will rise as the crock pot heats up.).
- Keep the lid just barely off the pot to keep steam from building up and making your crusty soggy. (Try using a toothpick to keep the lid open just a bit).
- Cook it for one hour on the first side.
- Dump the bread out onto a wire rack.
- Turn over and put it back in the crock pot and cook for another hour, covered with the lid just barely off.
- Turn out onto wire rack to cool.
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Reviews
-
I was intrigued by this and think it has some potential as a technique. I increased salt to about 1 tsp, perhaps a touch more. After reading the earlier comment, I took a length of parchment paper, folded it lengthwise in thirds and placed it into the greased crockpot, with the idea of using it as a sling to lift up the bread. I shaped it into an oval, placed in my 5 qt crockpot, brushed it with butter, then covered with the lid which I propped up with a chopstick to permit moisture to evaporate. At the 1 hr point it was too soft to turn. At the two hour point, it was burned at one end but still not done, when I tested with a thermometer. I turned it over at that point and baked another hour. The bread tastes quite good, bottom was very crusty, I did have to cut off the one end that was overdone. I would like to try this again, but I would put parchment paper in the bottom and also around the sides. Or perhaps try baking it in a loaf pan, as some other recipes suggest. Thanks for posting this interesting recipe!