Bread gone wrong!

sKiTz-0

Ok so my first experiment into baking bread in the slow cooker went badly (maybe it was the 'very strong' wholemeal bread flour I used that was a bad choice). But not being disheartened, I will be giving it another go with just a plain white loaf recipe next week - if anybody has any tips for baking bread in the slow cooker please feel free to share :beer:

So what I am left with is a loaf that has a nice crust on it, but is so dense, to the point where it is a struggle to eat. Although I did persevere and mop up some of my delicious steak and guinness stew with it tonight, I don't want to waste the rest.

Does anybody have any ideas what I can do to use up a super dense wholemeal loaf besides making breadcrumbs and feeding the ducks?

Cheers,

sKiTz

RHYSDAD

I bake bread all the time by hand and the last place I'd bake it is in a slow cooker!!! Bread needs heat!!!! And maybe cube that super dense loaf, drizzle in olive oil and bake for 15 mins on high for crunchy croutons. Good luck

mrsBagpuss

I agree, bread needs a good hot oven.

Never heard of it being done in a slow cooker.....

If you don't make croutons with it how about using it for breadcrumbs or bread and butter pudding:)

peachyprice

I've heard it's possible, but I can't imagine that it would be anything like proper bread, dense is exactly how I imagine it would turn out.

Raksha

It is possible, I know, ive done it and my family want more.

It was an experiment, so I used out of date catering bread mix from Approved foods and added 2 teaspoons of in date yeast...

I did use my bread maker to mix and knead and first prove the dough, then lined the slowcooker with bakung parchment and left it to bake on high for 2 hours...

sKiTz-0

Yeah, the idea seems rare, but Google says it's possible. It seemed novel and inventive and cheaper than running the oven so I thought I would give it a try.

SailorSam

It says on here it's trial and error to work out what works best with your slowcooker.

http://www.thekitchn.com/how-to-make-bread-in-the-slow-cooker-cooking-lessons-from-the-kitchn-192421

sKiTz-0

Yes I think there's about 3 or 4 variables I could change and test so the experimenting isn't over yet!

I'm determined to crack it so I can just knock up a quick loaf on a Saturday morning and leave it in the SC all day without worrying about it while I get on with my chores. Fresh bread every weekend and cheap baking.