Slow Cooker Meals: Crock Pot Bread

Crock Pot Bread

-Megan McQuivey

Ingredients:

¼ cup hot water

1 Tablespoon (1 package) yeast

1 teaspoon sugar

2 1/2 cups flour, divided

1/8 cup or 2 Tablespoons sugar

1 teaspoon salt

1 Tablespoon butter (room temperature)

1 jumbo egg or 2 eggs (room temperature

½ cup plus 2 Tablespoons buttermilk (room temperature)

2 Tablespoons corn or safflower oil

1 small splash olive oil (optional)

Dissolve yeast in hot water and sugar. Let rest for 10 minutes

Put 1 ¼ cups of flour, sugar, salt, butter, eggs, buttermilk, oils in the mixer. Beat for 5 minutes. Stir in the last 1 ¼ cups of flour with the mixer on low speed.

Place in a greased bread and cake pan. Remember to grease the sides and bottom thoroughly so it won’t stick.

Put it in a 3 ½ quart crock pot and bake on high for 2 hours.

Remove from pan immediately and let cool on a rack.

Recipe for 5 or 6 quart Crock Pot Bread

1 package yeast

1 teaspoon sugar

¼ cup hot water

5 cups flour divided

¼ cup sugar

2 teaspoons salt

2 Tablespoons butter (softened)

2 jumbo eggs or 4 large eggs (room temperature)

1 ¼ cups buttermilk (room temperature)

¼ cup corn oil

Splash olive oil

Dissolve yeast in hot water and sugar. Let rest for 10 minutes

Put 2 ½ cups of flour, sugar, salt, butter, eggs, buttermilk, oils in the mixer. Beat for 5 minutes. Stir in the last 2 ½ cups of flour with the mixer on low speed.

Place in a greased bread and cake pan. Remember to grease the sides and bottom thoroughly so it won’t stick.

Put it in a 5-6 quart crock pot and bake on high for 2 hours.

Remove from pan immediately and let cool on a rack.