Ingredients :
2 teaspoons active-dry yeast
1 cup warm water
2 Tablespoons butter, melted
1 cup milk
2 Tablespoons white sugar
1 Tablespoon salt
5 ½ cups all-purpose OR bread flour
Method :
1. Pour WARM water into a large mixing bowl; sprinkle the
yeast over the top. Let this mixture stand for approximately 5 minutes, or
until the yeast has dissolved.
2. Add the milk, sugar, salt, melted butter and 1 cup of
flour to the yeast mixture. Stir until combined.
3. Add the remaining 4½ cups of flour. Stir the entire
mixture for a few minutes.
4. Knead the dough by hand on a flat surface that has been
sprinkled with flour. If the dough is sticky, add extra flour, a tablespoon at
a time, until it is no longer sticky. The dough has been thoroughly kneaded
when it is smooth, feels slightly tacky, forms a ball without sagging, and
springs back when poked. There is no need to let the bread rise. It will rise
and bake all at once, during the slow cooking process.
5. This recipe makes 2 loaves of bread, so at this point
separate dough into 2 equal balls. Put one half in the refrigerator, covered.
6. Shape the remaining dough ball into a loaf and place in a
loaf pan that has been sprayed with non-stick cooking spray. Place the loaf pan
into the slow cooker and cover with the lid.
7. Set your slow cooker to HIGH and bake for approximately
1-2 ½ hours. Baking times will vary. Check loaf around the 1 hour mark, then 30
minutes later, then every 15 minutes until it is done. A finished loaf will
have an internal temperature of approximately 190°F to 200°F.
8. If you wanted a crustier loaf, you can put the loaf under
the broiler for a few minutes to brown up the top.
9. Let the loaf cool completely on a wire rack, then slice
and serve.
10. Repeat baking process with refrigerated loaf and freeze
after loaf has been cooked.
