We finally have our oven in the new Wailliewaillie home, but it remains unconnected for various boring reasons. We've been buying our bread, but it's not like real bread. This weekend I decided that surely there must be a way, made up a batch of basic dough, and bunged it in the slow cooker!
Please excuse the hole in the top of the loaf, I was testing to see whether it was baked inside. After the first rise I kneaded the bread and put it in the well-oiled slow cooker. I turned the slow cooker straight on to high, so the second rise happened while the slow cooker was warming up. I left the bread in until I could clearly see the golden crust forming on the bottom. It was about 2 hours, but all slow cookers are different. I know one of mine runs hotter than the other, so watch your bread if you're having a go.
Sometimes I think my bread might be a little too crusty for the boys, so I think this might be a good option for them, and next time I might try rolls. I'm so pleased that it worked out so well! Have you ever tried this? Will you be giving it a go now? I suppose there's no reason to unless your oven is broken or you are worried about your bread burning...because you might get tied up feeding a baby or something. Do let me know what interesting things you've had in your slow cooker lately!