This is my first crock pot bread. Did I mention to you that it was made in a crock pot? Are you wondering if this is real or just made out of plaster dough? Yes it is real, wonderful, fresh baked bread and full of warm raisins and lots of swirly cinnamon. And yes, it was baked in a crock pot. So now you are excited right? You have to know how you can do this too. Well here is the answer....
Get 3 cups of warm water, a sprinkle of yeast and a tablespoon and a half of salt and dump in 6 1/2 cups of quality flour then mix it all up very lightly until all is moist and wet in a large lightly covered container.( So some gases can get out)Yep it's that easy! Okay, there's just a bit more to it like.. letting it sit awhile ( No Kneading) and then refrigeration overnight...( No Kneading!) Then you just grab a lightly floured hunk and shape or roll out and...put it in a cold crock pot lined with parchment paper, and let it cook on high covered for about an hour until firm on top. Pretty much.. that's it. It's a totally no knead bread!! Did I mention that? The rest of the dough just sits in your lightly covered container getting even more yeasty flavored, ready when you are. Just check out the book " Bread in Five" below for the master recipe.
I must admit, I could have used a bit more dough to make a higher loaf, but the result was a very nice moist but firm crumb great for toasting as it holds it's shape well.
In order for it to brown on top you do have to put it in the broiler for a few seconds. Not bad for my first time baking fresh bread?
Ok, Now I'm finally think I'm getting the hang of it in a nice big 1 1/2 lb loaf...now this is for the oven.
Once you discover this incredible easy trick by master baker Zoe Francois and bread scientist Jeff Hertzburg you will have the most amazing breads sitting on your kitchen counter just waiting to be eaten.