Slow Cooker Bread

Ingredients

• water (1 cup)
• active dry yeast (1.5 teaspoons)
• bread flour (2.5 cups)
• salt (1.5 teaspoons)
• water (1 tablespoon)
• parchment paper (0 )
• sesame seeds (0.25 cup)

Instructions

1. Stir 1 cup of lukewarm water and yeast together in a small bowl until yeast is dissolved. Let sit until frothy or foamy, about 10 minutes.
2. Mix bread flour and salt together in a plastic container with a tight-fitting lid. Add yeast mixture and stir with a wooden spoon until evenly combined and no traces of flour remain. Add 1 to 2 tablespoons of lukewarm water and stir again; dough should be tacky but not wet.
3. Cover container with the lid. Let dough rise at room temperature for 1 hour.
4. Set the slow cooker to High. Cut a piece of parchment paper to line the bottom of your slow cooker.
5. Dust a clean work surface with flour. Fold dough briefly with floured hands to get rid of any air pockets. Shape into a round or oval loaf depending on the shape of your slow cooker.
6. Sprinkle some of the sesame seeds on the bottom of the slow cooker. Sprinkle remaining seeds generously all around the loaf. Place dough in the slow cooker and cover with the lid.
7. Cook on High for 2 hours. Lift the lid a couple of times during cooking to release steam. The loaf is done when an instant-read thermometer inserted deep into the loaf reads between 200 and 210 degrees F (93 to 99 degrees C). The surface of the bread should be dry and no longer spongy. Remove the loaf and tap the bottom; it should sound hollow.
8. Remove loaf from the slow cooker. Transfer to a wire rack and let cool completely before cutting, at least 1 hour.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 131
• fat: 2 g
• sats: 0 g
• carbs: 23 g
• fibre: 1 g
• protein: 5 g
• salt: 0.351 g