Home Bread-Bakers v096.n047.13

bread in a crockpot

kmeade@ids2.idsonline.com (The Meades)
Mon, 7 Oct 1996 12:52:23 -0400
Here are a sampling of bread in the crockpot recipes.

                     *  Exported from  MasterCook  *

                 Crock Pot Quick Breads and Cakes (Info)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Information                      Breads
                Slow Cooker                      Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Set of instructions

                          Breads & Cakes      :    There are a few tricks to
remember when "baking" in one of these   pots. First, turn the control to
HIGH (or to the setting which is   equivalent to the HIGH used in the
recipes).  The LOW setting is too   low to give breads and cakes the texture
you expect.   :    With breads, remember to cover the container with a lid
or foil.   Tie the lid or foil onto the container and place the container on
a   meal rack or trivet inside the pot.  If you don't have a metal rack   or
trivet to fit your slow cooker, crumple foil and place it in the   bottom of
the pot to support the baking container.  Pour 2 cups of   hot water around
the container to provide steam for cooking the bread.   :    When using a
deep fryer type of slow cooker, check frequently to   make sure the water
hasn't evaporated.  Add more water if needed.   :    In general, it is not a
good idea to remove the lid or foil from   the bread container during the
first 2 hours of cooking.  After that,   check the bread by inserting a
toothpick in the mixture.  If the   toothpick comes out clean, the bread is
done.   :    When using a standard cake mix, the procedure is slightly
different. Cakes are "baked" in a pan set directly on the bottom of   the
slow cooker, similar to the way you would do it in an oven.  [You   do???
--KL] :    It is not necessary to use a trivet or water.   Instead of
covering the uncooked cake mixture with foil or a lid,   cover the top with
four or five layers of paper towels.  Because   there is more mosture in a
slow cooker than in an oven, it is   necessary to compensate for this with
the paper towels to help absorb   the moist top of the cake mix. Also, leave
the lid of your slow   cooker slightly open to let extra moisture escape. :
The type and   kind of container to use for breads and cakes will depend on
the size   of your pot. The following containers hold equivalent amounts of
batter, and so will substitute for each other:      Coffee can, 2 lb
two coffee cans, 1 lb Mole, 6-7 cup   capacity          baking dish, 1 1/2
quart Three vegetable cans, 16 oz      Souffle dishes and springform pans
also work, when they fit in the   pot.      Source: Crockery Cookery, by
Mable Hoffman  (c) 1975  Still being   printed as of 2/1989, so it may still
be in print.  Bantam Books.   

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                     *  Exported from  MasterCook  *

                      CHEERY CHERRY BREAD - CROCKPOT

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Bread                            Crock
                Desserts                         Healthwise

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2   c            Flour
   1 1/2   ts           Baking powder
     1/4   ts           Salt
   2                    Eggs
     3/4   c            Sugar
   6       oz           Maraschino cherries
     3/4   c            Pecans -- coarsely chop

       Drain cherries,s reserving 1/3 c syrup, and cut cherries in   pieces
(about 1/2 c). Mix flour, baking powder and salt. Beat eggs   and sugar
together until thick and piled softly. Alternately add dry   ingredients and
the 1/3 c cherry syrup to egg mixture, mixing until   well-blended after
each addition. Mix in cherries and pecans.  Turn   into well greased and
floured cooker bake pan or 2 lb. coffee can.   Cover bake pan with lid or if
using coffee can, cover with 6 layers   paper towels. Set in crock pot.
Cover and cook on high 2 - 3 hours.   Remove bake pan and cool 10 minutes
before removing from pan. From   "Culinary Arts Institute Crockery Cooking"   

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                     *  Exported from  MasterCook  *

              Crockpot Pumpkin Bread in Jars (Joan Johnson)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Bread                            Crockpot
                Jar Cake                         Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       c            Flour
   1 1/2   ts           Baking powder
   1       t            Pumpkin pie spice
     1/2   c            Brown sugar -- firmly packed
   2       tb           Vegetable oil
   2                    Eggs
     1/2   c            Pumpkin (canned)
   4       tb           Raisins or dried currants -- f

  Recipe by: Better Homes and Gardens New Crockery Cooker In small bowl
combine flour, baking powder and pumpkin pie spice; set aside.       In med.
mixing bowl combine brown sugar and oil; beat till well   combined. Beat in
eggs. Add pumpkin; mix well. Add flour mixture.   Beat just until combined.
Stir in raisins.       Pour pumpkin mixture into 2 well-greased and floured
1/2-pint   straight-sided canning jars. Cover jars tightly w/greased foil.
Place   a piece of crumpled foil in 3-1/2 or 4 qt. crockery cooker with
liner   in place. Place jars atop crumpled foil.       Cover; cook on high
setting for 1-1/2 to 1-3/4 hours or until a   wooden toothpick inserted near
centers comes out clean.       Remove jars from cooker; cool 10 minutes in
jars. Remove bread from   jars. Cool thoroughly on wire rack.    Makes 2
loaves.       FOR 3-1/2 to 4 QUART CROCKPOTS--Halve all ingredients.
WARNING: Use only CANNING JARS for this recipe. Others may not be   tempered
to withstand the heat.  Do NOT use coffee or vegetable cans   as most
contain lead and are painted or sealed with materials that   may give off
toxic gases when heated.       This recipe doesn't say you can seal them up
and store them in your   pantry but my Kerr Canning book recipe says you
can; here's how:       Remove jars from the oven one at a time, wipe rim of
jar clean; put   on lid and ring and screw on tightly.       Jars will seal
as the cake cools.  Store like canned goods.       If you'll be giving these
as gifts, take a piece of decorative cloth   (about 1-inch larger in
circumference than the lid or as large as   you'd like) and put it on top of
the lid, then screw on the ring.   Make sure you screw the lid on very
tightly. I like to use pinking   shears to cut the cloth out with.   

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                     *  Exported from  MasterCook  *

                       Honey Wheat Bread (Crockpot)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Bread                            Crockpot
                Honey                            Wheat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       c            Dry Milk, warm/reconstituted
   2       T            Vegetable OIl
     1/4   c            Honey
     3/4   t            Salt
   1       pk           Active dry yeast
   3       c            Whole wheat flour
     3/4   c            All-purpose flour (to 1

  Preheat Crockpot (3 1/2 or 5 quart) on high 30 minutes.      Combine warm,
not hot , milk, oil, honey, salt, yeast, and half the   flour. With electric
mixer, beat well for about 2 minutes.  Add   remaiing flour; mix well. Place
dough in well greased Bread 'n Cake   pan;cover. Let stand for 5 minutes.
Place pan in crockpot. Cover and   bake on high setting for 2 to 3 hours.
Remove pan and uncover.  Let stand five minutes.  Unmold and serve   warm.
Note:  Fresh milk may be used if scalded.      Source: Rival Crockpot
Cooking (no ISBN listed) Typed by: Carla Taylor   (taylor_c@mc.maricopa.edu)
From: Sharon Stevens Date: Dec-11-95 8:48pm   

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