Crock Pot Bread Baking - Are you kidding me?? How great is this idea for summer baking?
Crock Pots Breads, Summer Kitchens, Breads Recipe, Idea, Artisan Breads, Breads Baking, Crockpot Breads, Homemade Breads, Slow Cooker Bread
Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes_ ....been looking for a crockpot bread recipe....
Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes_ But, bread in a crock pot? Over the years we have gotten requests from readers to develop a method of baking our dough in a crock pot. I had my doubts, lots of them. I didn’t think the slow cooker could get hot enough, I thought it would take too long, I didn’t think it would bake through or have a nice crust and I resisted trying it. I was so convinced it would be a fail. Oh, how wrong I was. The crock pot does indeed get hot enough, and it takes less time than using your oven, because the rising time is included in the baking. The only thing I got right was the crust, it is very soft and quite pale when it comes out of the slow cooker, but just a few minutes under a broiler and I got a gorgeous loaf. I am a convert and it is just perfect for summer baking when you don’t want to heat up your oven. You could even amaze your friends at work by baking a loaf under your desk! * 1 pound dough (Here is our No-Knead 5-Minute Bread Recipe. I used the Peasant Bread from The New Artisan Bread in Five Minutes a Day, but the recipes from Healthy Bread in Five Minutes a Day would also work.) Form the dough into a ball and place it on a sheet of parchment paper. Lower the dough into the Crock-Pot (Slow Cooker), mine is a 4-quart, but I think it will work in any size. Update: I just mixed up a fresh batch of ABin5 Peasant Bread Dough, let it rise for the two hours in the bucket, then formed a 1-pound loaf and stuck it in the crock pot. So, you can use fresh or refrigerated dough. Turn the temperature to high and put on the cover. (Not all crock pots behave the same, so you should keep an eye on the loaf after about 45 minutes to make sure it is not over browning on the bottom or not browning at all. You may need to adjust the time according to your machine.) Bake for 1 hour (this will depend on your crock pot, you may need to increase or decrease the time. If you are using a 100% whole grain dough, you may want to go for a bit longer as well). You will have a fully baked loaf of bread, but the crust is very soft, almost like a steamed bun. To check for doneness I poked the top of the loaf and it felt firm. Before it is fully baked it felt soft and almost mushy when I gently pressed the top. The bottom crust should be nice and crisp, but the top of the loaf will be quite soft. Some folks desire a softer crust, so you will love this loaf. If you want a darker or crisper crust… Stick the bread under the broiler for 5 minutes or until it is the color you like, with the rack positioned in the middle of the oven. Let the loaf cool completely before slicing. Cutting into a hot loaf is tempting, but it may seem gummy and under-baked. It is fantastic with butter or as a sandwich. I love this method! Since Zoe first published these photos a few years back, it’s become one of our most popular posts. Why? It answers many of the questions that you asked us here on the site, and we’ve incorporated that into our new book, The New Artisan Bread in Five Minutes a Day, which was released today. Thank you all for making this new edition possible–our readers are where the new ideas come from. We were on TV this afternoon talking about all this, on Twin Cities Live (KTSP-ABC Minneapolis): Return to TV/Video/Radio page The winners of our book giveaway drawing from October 17 were picked and have been notified… If the embedded video frame isn’t working, click here for a link to the video. And for more about this wonderful basic recipe–the cornerstone of all our books…If you’re new to our site, we’d like to say welcome, and thank you for trying the bread. Our new edition has lots of material that wasn’t in the original Artisan Bread in Five Minutes a Day: —More color pictures, there are 40 now (compared with 8), and 100 B+W instructionals —A gluten-free chapter —An expanded Tips and Techniques section —Weight equivalents for every dough–for those of you with digital scales at home (optional!) —Instructions for adjusting yeast and salt to your taste. And we decreased our standard yeast amount to 1 tablespoon (used to use 1.5 tablespoons for four pounds of dough). —And 30 new recipes, including crock pot bread, a whole wheat variation that lets you increase the whole grain, rolls, panini, and more. About 130 more pages than our first edition. As we bake through the basic Master recipe from NewABin5 we’ll try to answer some of the most frequently asked questions. The goal is to create a large batch of dough that stores in the refrigerator for up to two weeks. That’s why our method saves you so much time– all the mixing and prep is divided over four one-pound loaves. Master Recipe from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking: 3 cups (1 1/2 pounds) lukewarm water (you can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast) 1 tablespoon granulated yeast ( you can use any kind of yeast including: instant, “quick,” rapid rise, bread machine, active dry, or fresh cake yeast*. We’ve always tested with Red Star Yeast and they have a new premium product called PLATINUM, which has worked beautifully in our recipes. You can also decrease the amount of yeast in the recipe by following the directions here. Or you can bake with a sour dough starter, see instructions here.) *If you use cake yeast you will need 1.3 ounces. 1 to 1 1/2 tablespoons Morton Kosher Salt (adjust to suit your taste or eliminate it all together. Find more information here) 6 1/2 cups (2-pounds) all-purpose flour (we’ve always tested our recipes with Gold Medal flour. If you use a higher protein flour check here) Mixing the dough: In a 5 or 6 quart bowl or lidded Food Storage Container, dump in the water and add the yeast and salt. Because we are mixing in the flour so quickly it doesn’t matter that the salt and yeast are thrown in together. Dump in the flour all at once and stir with a long handled wooden spoon or a Danish Dough Whisk, which is one of the tools that makes the job so much easier! Stir it until all of the flour is incorporated into the dough, as you can see it will be a wet rough dough. Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape. (I had my husband put a little hole in the top of the lids so that I could close the lids and still allow the gases to get out. As you can see it doesn’t take much of a hole to accomplish this.) Allow the dough to sit at room temperature for about 2 hours to rise. When you first mix the dough it will not occupy much of the container. But, after the initial 2 hour rise it will pretty much fill it. (If you have decreased the yeast you will have to let it go longer than 2 hours.) DO NOT PUNCH DOWN THE DOUGH! Just let it settle by itself. The dough will be flat on the top and some of the bubbles may even appear to be popping. (If you intend to refrigerate the dough after this stage it can be placed in the refrigerator even if the dough is not perfectly flat. The yeast will continue to work even in the refrigerator.) The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled. It is intended for refrigeration and use over the next two weeks, ready for you anytime. The flavor will deepen over that time, developing sourdough characteristics. The next day when you pull the dough out of the refrigerator you will notice that it has collapsed and this is totally normal for our dough. It will never rise up again in the container. Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out. You should notice that the dough has a lot of stretch once it has rested. (If your dough breaks off instead of stretching like this your dough is probably too dry and you can just add a few tablespoons of water and let it sit again until the dough absorbs the additional water.) Cut off a 1-pound piece of dough using kitchen shears* and form it into a ball. For instructions on how to form the ball watch one of our videos. Place the ball on a sheet of parchment paper… (or rest it on a generous layer of corn meal on top of a pizza peel.) *I actually use a pair of Sewing Shears because I like the long blade. I just dedicated a pair to the kitchen. Let the dough rest for at least 40 minutes, (although letting it go 60 or even 90 minutes will give you a more open hole structure in the interior of the loaf. This may also improve the look of your loaf and prevent it from splitting on the bottom.) You will notice that the loaf does not rise much during this rest, in fact it may just spread sideways, this is normal for our dough. You can also try our “refrigerator rise trick,” shaping the loaves and then immediately refrigerating them overnight. By morning, they’ll have risen and are ready for the oven after a brief room-temp rest while the oven preheats (click for instructions). Preheat the oven to 450 degrees with a Baking Stone* on the center rack, with a metal broiler tray on the bottom (never use a glass vessel for this or it will shatter), which will be used to produce steam. (The tray needs to be at least 4 or 5 inches away from your stone to prevent it from cracking.) *(or Cast Iron Pizza Pan- which will never crack and conducts heat really well. Be careful to dry it after rinsing with water or it will rust) Cut the loaf with 1/4-inch slashes using a serrated knife. (If your slashes are too shallow you will end up with an oddly shaped loaf and also prevent it from splitting on the bottom.) Slide the loaf into the oven onto the preheated stone (the one I’m using is the cast iron) and add a cup of hot water to the broiler tray. Bake the bread for 30-35 minutes or until a deep brown color. As the bread bakes you should notice a nice oven spring in the dough. This is where the dough rises. To insure that you get the best results it is crucial to have an Oven Thermometer to make sure your oven is accurate. If you used parchment paper you will want to remove it after about 20-25 minutes to crisp up the bottom crust. Continue baking the loaf directly on the stone for the last 5-10 minutes. Allow the loaf to cool on a rack until it is room temperature. If you cut into a loaf before it is cooled you will have a tough crust and a gummy interior. It is hard to wait, but you will be happy you did! Make sure you have a nice sharp Bread Knife that will not crush the bread as you cut. Or you can tear it apart as they do in most of Europe. If you have any leftover bread just let it sit, uncovered on the cutting board or counter with the cut side down. If you cover a bread that has a crust it will get soggy. Enjoy and have fun baking. Bread that is made with love and joy tastes better! Note: Gold Medal and Red Star Yeast are sponsors of BreadIn5 LLC’s promotional activities.
Slow Cooker Bread Baking from Artisan Bread in Five Minutes a Day
Crockpot Spaghetti & Chicken-not the ordinary chicken spaghetti
Chicken Soups, Crock Pots, Crockpot Cream, Cream Chee Chicken, Crockpot Spaghetti, Slow Cooker, Crockpot Recipe, Cream Cheese Chicken, Chicken Spaghetti
Crockpot Spaghetti & Chicken-not the ordinary chicken spaghetti 3 lb. chicken pieces 1 (2/3 oz.) pkg. Italian salad dressing mix 4 tbsp. melted butter 1 small onion, chopped 1 garlic clove, chopped 1 (10 1/2 oz.) can cream of chicken soup 8 oz. cream cheese 1/2 cup chicken broth 1 lb. of spaghetti Methods/steps Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tbsp. melted butter. Cook on low for 4-6 hours. Melt 2 tbsp. butter in a saucepan and sauté onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth. Add this mixture to crockpot and cook on low for an additional hour. Prepare spaghetti according to package directions.
CrockPot Cream Cheese Chicken Spaghetti This is a keeper it is really good. 3 lb. chicken pieces 1 (2/3 oz.) pkg. Italian salad dressing mix 4 tbsp. melted butter 1 small onion, chopped 1 garlic clove, chopped 1 (10 1/2 oz.) can cream of chicken soup 8 oz. cream cheese 1/2 cup chicken broth 1 lb. of spaghetti Methods/steps Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tbsp. melted butter. Cook on low for 4-6 hours. Melt 2 tbsp. butter in a saucepan and sauté onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth. Add this mixture to crockpot and cook on low for an additional hour. Prepare spaghetti according to package directions. When you're in the mood for a creamy, dreamy chicken dish, use your noodles. Enjoy some great crock pot cuisine prepared with a handful of simple ingredients including spaghetti, chicken soup, cream cheese and more. For those days when you just don't have the time to cook, enjoy this slow-cooked surprise. SPONSORED: Make Chicken Stock Crockpot Recipes Crock Pot Recipes Additional Tips Ready in 7½ hours
CrockPot Cream Cheese Chicken Spaghetti This chicken and pasta slow cooker recipe looks comforting and tasty.
I have this in the crockpot right now and it smells amazing!!! Chicken taco chili...only about 200 calories a serving and made 8 servings! 1 can black beans, 1 can kidney beans, 1 can corn kernels, 16 oz tomato sauce, 28 oz diced tomatoes, packet taco seasoning, 1 tbsp chili powder, 3 boneless chicken breasts. 6 hours high or 10 hours low in the crock pot.
Tacos Seasons, Tomatoes Sauces, Crock Pots, Black Beans, Kidney Beans, Chicken Tacos, 200 Calories, Tacos Chilis, Chilis Powder
Made this the other night, YUMMY CROCKPOT DINNER! Chicken taco chili - only about 200 calories a serving and made 8 servings! 1 can black beans, 1 can kidney beans, 1 can corn kernels, 16 oz tomato sauce, 28 oz diced tomatoes, packet taco seasoning, 1 tbsp chili powder, 3 boneless chicken breasts. 6 hours high or 10 hours low in the crock pot.
Crock pot loaded baked potato soup with NO heavy cream....So yummy!
Sour Cream, Baking Potatoes Soups, Crock Pots, Cream Cheese, Sunday Dinners, Loaded Baking Potatoes, Russet Potatoes, Pots Loaded, Heavy Cream
Crock pot loaded baked potato soup w NO heavy cream. ■5 lbs russet potatoes, diced, NOT peeled ■5 T TS garlic garlic(minced garlic + onion, salt, garlic pdr, chives, spices) ■1 lg yellow onion, chopped ■64 oz chicken broth/stock ■16 oz cream cheese ■garnish: bacon, sour cream, chives, shredded cheese Combine first 4 ingred in crock pot, Cook on low 8 hours or high 5. Purée soup in food processor w cream cheese.
We added some ham and after a few hours added the cream cheese and used a hand masher. Crock pot loaded baked potato soup with NO heavy cream - simmer all day. This will be perfect for a Sunday dinner this fall/winter! So excited to try it.
Creamy Italian Chicken
Italian Crock, Chicken Recipe, Crockpot Creamy, Crock Pots Chicken, Crockpot Chicken, Crockpot Italian, Frugal Pantries, Creamy Italian Chicken, Crock Pots Recipe
If you like Chicken Alfredo, well then you'll LOVE this great crock pot recipe!: Creamy Italian Chicken
Crockpot Creamy Italian Chicken
The Frugal Pantry: Creamy Italian Chicken
Creamy Italian Crockpot Chicken
Creamy Italian Crock Pot Chicken
2 Ingredient Crock Pot Dinners!
Ingredients Crockpot, Fun Recipe, Crock Pots Dinners, 2 Ingredients, Crock Pot Dinners, Spicy Sweet Ribs, Dinners Ideas, Crockpot Recipe, Crock Pots Ribs
2 ingredient crockpot recipes?
Crock Pot Ribs and Beans
2 Ingredient Crock Pot Dinner. 4 lbs of country style pork ribs and 2 cans of baked beans. Cook 8-10 hours. And other 2 ingredient crockpot dinners
Crockpot Chile Colorado Burritos
Beef Burritos, Crockpot Meals, Fun Recipe, Crockpot Chile, Crock Pot Recipes, Chilis Colorado Burritos, Chile Colorado Burritos, Beef Enchiladas, Crock Pots Recipe
Crock Pot beef enchilada
TIP GARDEN: Crock Pot Recipes - Chili Colorado Burritos
TIP GARDEN: Crock Pot Recipes Beef Burritos
Ranch House Crock Pot Pork Chops Another pinner said: I am re-pinning this because I made it today and it is easy and freaking awesome! My version is eight boneless pork chops, two cans of cream of chicken soup, half a can of milk, two packets of ranch dressing mix. Just put it in the crockpot, stir and leave on low for six hours. The pork chops were falling apart they were so tender!
Ranch Crockpot Pork Chops.
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Ranch House Crock Pot Pork Chops (Crockpot) with Parmesan Mashed Potatoes 6 pork chops, 1/2 inch thick 1 packet dry Ranch Dressing Seasoning 10 oz can Cream of Chicken Soup 4 lbs peeled, cubed potatoes 5 Tablespoons real butter 1 cup fresh grated Parmesan cheese 6 cloves roasted garlic (directions are below) 1- 1 1/2 Cups warm skim milk (any milk will do, I used skim) 1 Tablespoon salt, or to taste 1 teaspoon fresh cracked black pepper, or to taste
Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes - I just made the chops. I put onions and mushrooms at the bottom of my slow cooker too because we love them. I served it with a side of oven roasted carrots, parsnips, and turnips and cole slaw. The chops were fork tender and delicious!
Slow Cooker Ranch Pork Chops with Parmesan Mashed Potatoes
Easy Slo Cooker Ham and Beans looks YUMMY!