Crock Pot Bread

Bread brings people together. The phrase “breaking bread” has come to mean sitting down together, sharing food and communicating. But truly making bread is hard work, just ask my husband. He is the bread maker in our house.

A few years ago, he made extra bread dough and we froze it, so that we could bake it later. And then, I stumbled upon a blog post about cooking bread in a crock pot. So, I just had to try it. (You can also use the frozen dough from the grocery store, it’ll work just fine.)

I lined my crock pot with aluminum foil, and sprayed the foil with non-stick cooking spray. Then I placed the thawed bread dough into the crock pot. I put the lid on, and cooked the bread on high for about 2 hours. If you try making this, it’s done when the bottom and sides are a golden brown, and the internal temperature is around 200 degrees Fahrenheit. If you don’t have a thermometer, poke a toothpick in the center, and if it comes out clean, it’s done.

Crock pot bread isn’t pretty. It’s very soft on the top, and maybe even a little wrinkly. This is because you are essentially using steam to cook it.

 

 

 

After the bread is done, pull it out of the crock pot by lifting out the aluminum foil. Then turn it onto a cooling rack. Don’t cut it right away, because it will tear and smoosh. Be patient, it’s worth it!

 

 

 

 

 

 

 

 

After it’s cool enough, slice it in half. It should look like the photo to the left. Rip off some chunks, as it’s excellent dipped in soup. Slice it for a perfect, thick peanut butter and jelly sandwich.

The best part of making Crock Pot Bread is the way the house smells. Grab a cup of coffee or tea, and a good book, and you might find yourself daydreaming of a French bakery.