I spent much of Saturday pottering in the kitchen. As well as 2 loads of laundry, putting marzipan on the Christmas Cake, and making a ragu for dinner, I tidied up my cookbook stand. I love this sturdy metal stand [birthday gift 2015 from my dear friend Christine] But I confess that I tuck bits of paper behind it, and things really needed sorting out.
I found two £5 tokens I had mislaid, some Tesco vouchers [half expired, half in date] and a number of recipes which I had at one point considered making but not used.
I was pretty ruthless with the recipes- but one caught my eye on the way to the recycling bin. So I dug out my trusty Kenwood Chef [Christmas gift from Bob, 2004]
I tweaked the original recipe, and I was really pleased with the result - I used half-and-half white flour and chapatti flour
Homemade Bread In The Slow Cooker
Prep time; 20
mins, Cook time; 2
hours, Total time; 2
hours 20 mins
Ingredients
1 envelope of active yeast
1 teaspoon
sugar
¼ cup warm
water
1 egg
¼ cup
vegetable oil
1 cup
lukewarm water
1 teaspoon
salt
¼ cup sugar
3½ cups plain
flour
1 tablespoon
butter, melted
Instructions
IMPORTANT:
Do NOT pre-heat your slow cooker.
In a small
bowl, combine the yeast, ¼ cup warm water, and 1 teaspoon sugar. Set aside for
10 minutes .
In a large
mixing bowl, combine the egg, oil, 1 cup lukewarm water, salt, sugar, and yeast
mixture and beat with an electric mixer on low for about 2 minutes making sure
to scrape the sides down as you go.
Next, add 3
to 3 ½ cups of flour to the mixture and continue beating with the electric
mixer on low until it is well incorporated and gets "gummy". Turn out
onto a lightly floured surface and add a little flour at a time while kneading for
5 minutes by hand until the dough becomes smooth and elastic [I did everything in the
Kenwood with the dough hook]. The dough will be a little sticky. This is
normal. Form into a ball.
Line a
5-quart slow cooker with parchment paper. Place the ball of dough in the centre
of the slow cooker. Cover and cook on high heat for 2+ hours. Not slow cookers are
the same, so after 1½ hours, check your bread for readiness. The bread will
feel firm when you gently press down on the top. If it isn't done, check it
every 30 minutes for readiness.
NOTE: It
will not be brown on top. That's normal. Remove when done and brush with melted
butter. Let the
bread cool completely before slicing.
I was really pleased with the resulting loaf. But I have realised you should never turn your back on the Chef when it is kneading. I went to sort something on the cooker, and when I turned round, I realised the food mixer was vibrating across the worktop and almost ready to throw itself on the floor! [I did re-stage this shot for the camera]
In terms of a fast, cheap loaf, it is pretty good. The big bag of chapatti flour was reduced - and worked out at 15p/kg. That's less than half of the usual price of plain white flour in most supermarkets. My only change next time would be to reduce the amount of sugar - it was a little too sweet for our taste.