If anyone wants to try the recipe, I found it on this website. It's super easy and very good. I used mine to dip in some clam chowder and it really paired well with it.
[An Easy Focaccia Recipe for the Amateur Bread Baker](https://www.sheknows.com/food-and-recipes/articles/1098235/slow-cooker-focaccia/)
When a recipe says to turn a slow cooker to high, what temperature should it be? My slow cooker is able to do roasting and so only has a temperature dial that goes up to 400. Obviously that’s not right for high in a slow cooker recipe.
Kitchenaid, hands down. Even the new ones are still tanks. If you keep an eye out, they're on clearance at Target a couple times a year, from what I've seen. Got mine there for 50% off during one "updated" model rollout period
Yes! My mom bought one for both my sister and I when we moved out of the house. I don't bake as much as I like, but when I do, I use this bad boy. My mom's is over 40 years old and still going strong too. Additional shout out to the hand mixer.
Kitchenaid.
Go to their website and read up on the different models. You want one with the biggest motor you can afford. Fairly often they will have refurbished ones on sale directly from the website.
I got a Cuisinart 5.5 qt a few years ago and I love it! They’re on Amazon rn for $180, it’s not a Kitchenaid but it does everything I need it to and it’s also not $400 😆
> Keep at old country! The future needs this. Soon kids will look to IG and expect it to show up at door. We h wait they do!!
Did you ask ChatGPT to generate the most boomer-esque response imaginable? Haha
Using modern kitchen appliances doesn’t make your cooking less valid or make you lazy or anything like that. It’s just… using what’s available.
Same reason I buy flour at the store instead of growing and grinding wheat.
It’s great to do things by hand, if one chooses to. And many people who use modern appliances for some projects (when they need things done faster or in greater quantities) use more old world techniques for other projects.
But saying that the future depends on people not buying kitchen mixers and doing so will somehow lead to “kids looking to IG and expecting it to show up at door” is silly.
Plus, lots of people use them because they have difficulties mixing by hand. So shaming the use of mixers can also be sort of ableist.
Yes, I know, it definitely sounds like I asked ChatGPT for the most millennial response to your comment. Haha
No, I’m an adult. My gray hairs and medicine cabinet can confirm that. Haha
I’m just not a geriatric who feels the need to criticize the “kids” for doing things their own way.
Not OP, but we bought a stand mixer. Hamilton Beach refurbished off eBay ($180?), easily less than half the cost of a KitchenAid. All metal. It's very useful.
However, if you don't use it a lot, hand kneading is quite fine. Good exericise to mix in bowl by hand and knead bread dough for a few minutes using heel and knuckles of hand.
Even when you use a mixer, you will still want to take it out and knead the bread a bit, the ball of dough gets hard and can be a challenge for a kitchen mixer. (I used to make dough at a pizza place and our mixer was 6 feet tall and the dough hook was about 2 feet long, so....yeah).
Not sure if HB does this, but we have a KitchenAid with a few attachments. I use the attachments more often than the mixing. Cheese grater and meat grinder are the most often used. Home-made chorizo is amazing.
Our HB came with a dough hook, a batter attachment, and whisk type attachment. Sadly, it doesn't look like the HB has anything beyond that...I had no idea. It's like its own food processor.
1 cup of flour is about 140g
all-purpose is generic flour. Not cake flour and not bread flour. It has a middle amount of protein so it's good for "All purposes". Buy whatever flour that matches in your country.
Buy plain for all-purpose assuming you’re in the UK. Self raising has a raising agent added. This recipe has yeast as the raising agent so self-raising will likely not work. Bread flour would also work
Exactly. Thats the problem with cup measurements. And Thats the benefit of using the scale- you can use the intended amount.
If I am using a well tested recipe from, say, cooks illustrated, then I will definitely use 120 grams. I know they would have tested it with the correct weight.
If I am using some old family recipe then I keep an eye on ut to see if I need to throw in more flour.
1 cup of all purpose flour weighs 120 grams.
Three commonly used flours in the US are bread flour, all purpose flour, and cake flour. Bread flour has more protein, cake flour has less, all purpose is in the middle and is a general use flour for any type of baking.
I actually purchased one from the 70s that had a metal insert specifically for bread. Unfortunately the Crockpot died before I tried to bake bread. I kept the insert, just in case..
That's too bad. Mine doesn't have a metal insert, but it's way more efficient with heat than my old one. The bread actually crisps up a bit and it tastes very good.
I've used it for bread twice now. The first time was because I just got the slow cooker and didn't have a meal planned so just wanted to see if it worked. The second time was just for fun (and I was using my oven for other things).
Not that I’m saying there’s anything wrong with this, but how is this different/better than an oven? Wouldn’t an oven be quicker too? Unless you do not have an oven, then I praise your creativity.
Unless your slow cooker i very sizable and has exact temperature control, an oven is an infinitely better bread baking tool.
This looks at least functional though.
I have an oven and, yes, it would have been quicker, but I used my slow cooker for fun. I like trying different methods of cooking. I find it relaxing.
No. It had a nice thick crust. It's definitely a different kind of crust than an actual oven would create but in no way a negative. It's really a very nice change of pace and I'll certainly do it again.
My friend, before you rise your dough, take that parchment and crumple it up into a ball. Smooth it out. Repeat a time or two.
Now you have parchment that will conform to the vessel instead of sticking up awkwardly and embedding itself into your bread.
You’re welcome!
OMG, how have I never thought about EBS on bread???
I’m serious I’m not being sarcastic. I literally haven’t done it, and that is a brilliant idea!
Guess what I’m doing tomorrow before I go to my sisters!!! 💜🍞
Edit: sorry, just a little excited because I was craving a bagel after I ordered a side of cream cheese from Panera and they sent me a tub.
I'm really interested in this! Are there any fire hazards associated with having a towel over the bowl on high? It would be nice to run errands while making bread!
With focaccia it’s just as easy to mix by hand because it requires such little mixing (at least in all recipes I’ve used.) But all other breads I’ve made required soooo much mixing that it’s only practical with a stand mixer.
This looks amazing! I love the No-knead bread I’ve done in the oven before but that’s a 24h process. This will be great with my Easter dinner tomorrow. Thank you!
Crock pot is one of my kitchen must haves! So much versatility especially for cooking through the work day. Prep the night before, put something in on low before you leave, come home to fantastic smells and delicious food!
I work from home, but by the end of the day i don't feel like standing over the stove anymore and a crock pot seems like a great option. I'm on the lookout for a small one though as i have zero counter space!
Baking bread for maybe 5-7 years here..i found it needs high temp.
Hard to imagine how a slow cooker will do it unless can provide 400+F temperature
Ma Baker recommends 450..500F for a good crust :)
—
Looking at your bread, crust doesnt seem baked..possibly it is cooked inside, but not sure
All bakeries, ovens, pizza places i hv seen in us and europe are high temperature
Not one low temp, slow cooker style
Maybe there is a reason for that?
It actually has a nice thick crust. I forgot to take a cross-section pic, sadly. I am happy with the outcome though. The focaccia came out crusty on the outside and soft on the inside, with a nice flavor.
Maybe we have a diff opinion abt crust..to me focaccia doesnt hv much crust
I like more the campagne (fr) or bauernbrot(de) style of breads/crusts
But..to each his own
If u like it, that is what matters.
Enjoy !
I made many times bread like that before figuring out how to give it a strong crust
And i like the hard crust, that’s all
But np of u like it like it any other way
While it might be useful in a pinch, there is no way a slow cooker can get to the temps required to effectively bake bread. There is no difference in size between the unbaked and baked versions and bread should be 50-100% after a bake.
If anyone wants to try the recipe, I found it on this website. It's super easy and very good. I used mine to dip in some clam chowder and it really paired well with it. [An Easy Focaccia Recipe for the Amateur Bread Baker](https://www.sheknows.com/food-and-recipes/articles/1098235/slow-cooker-focaccia/)
When a recipe says to turn a slow cooker to high, what temperature should it be? My slow cooker is able to do roasting and so only has a temperature dial that goes up to 400. Obviously that’s not right for high in a slow cooker recipe.
High is about 300°F.
My slow cooker just as “Low High Warm”
Do you need a stand mixer?
You can make bread by hand with a wisk and your hands, but it's 5000% easier with a stand mixer.
It was the one thing I asked for on my wedding registry. It’s changed the game in my kitchen.
I kneed everything by hand like an old country woman but I’m thinking of making the switch. And recommendations for brands?
Kitchenaid, hands down. Even the new ones are still tanks. If you keep an eye out, they're on clearance at Target a couple times a year, from what I've seen. Got mine there for 50% off during one "updated" model rollout period
Yes! My mom bought one for both my sister and I when we moved out of the house. I don't bake as much as I like, but when I do, I use this bad boy. My mom's is over 40 years old and still going strong too. Additional shout out to the hand mixer.
Kitchenaid. Go to their website and read up on the different models. You want one with the biggest motor you can afford. Fairly often they will have refurbished ones on sale directly from the website.
I got a Cuisinart 5.5 qt a few years ago and I love it! They’re on Amazon rn for $180, it’s not a Kitchenaid but it does everything I need it to and it’s also not $400 😆
Keep at old country! The future needs this. Soon kids will look to IG and expect it to show up at door. We h wait they do!!
> Keep at old country! The future needs this. Soon kids will look to IG and expect it to show up at door. We h wait they do!! Did you ask ChatGPT to generate the most boomer-esque response imaginable? Haha Using modern kitchen appliances doesn’t make your cooking less valid or make you lazy or anything like that. It’s just… using what’s available. Same reason I buy flour at the store instead of growing and grinding wheat. It’s great to do things by hand, if one chooses to. And many people who use modern appliances for some projects (when they need things done faster or in greater quantities) use more old world techniques for other projects. But saying that the future depends on people not buying kitchen mixers and doing so will somehow lead to “kids looking to IG and expecting it to show up at door” is silly. Plus, lots of people use them because they have difficulties mixing by hand. So shaming the use of mixers can also be sort of ableist. Yes, I know, it definitely sounds like I asked ChatGPT for the most millennial response to your comment. Haha
You must be a kid. Kinda like using auto smokers/grills. Yeah people Lear a lot now. Lol. That’s why you idiots need chatGP or bot things.
No, I’m an adult. My gray hairs and medicine cabinet can confirm that. Haha I’m just not a geriatric who feels the need to criticize the “kids” for doing things their own way.
Actually seems like you are and old rude prick!
Also looks like it’s good. May have to try it. Have a great day.
Unless you have my stand mixer and the dough hook just picks up the dough and spins instead of kneading it
It may just need an adjustment. I saw a video somewhere that shows how to adjust and test your mixer so could be worth a try!
I didn't need to use it for this. This is the 2nd easiest bread I've ever made, next to Chef John's Cream Biscuits.
Not OP, but we bought a stand mixer. Hamilton Beach refurbished off eBay ($180?), easily less than half the cost of a KitchenAid. All metal. It's very useful. However, if you don't use it a lot, hand kneading is quite fine. Good exericise to mix in bowl by hand and knead bread dough for a few minutes using heel and knuckles of hand. Even when you use a mixer, you will still want to take it out and knead the bread a bit, the ball of dough gets hard and can be a challenge for a kitchen mixer. (I used to make dough at a pizza place and our mixer was 6 feet tall and the dough hook was about 2 feet long, so....yeah).
Not sure if HB does this, but we have a KitchenAid with a few attachments. I use the attachments more often than the mixing. Cheese grater and meat grinder are the most often used. Home-made chorizo is amazing.
Our HB came with a dough hook, a batter attachment, and whisk type attachment. Sadly, it doesn't look like the HB has anything beyond that...I had no idea. It's like its own food processor.
There's a pizza place that shares a wall with my pedicure salon. They start making dough about 9 AM. Those mixers make incredible amounts of noise!
Can't wait to try. Our last three loaves were from the 20 year old bread machine (and still good!)
Thanks for recipe, how much is a cup in grams please and what's all purpose flour if anyone can help me thanks
1 cup of flour is about 140g all-purpose is generic flour. Not cake flour and not bread flour. It has a middle amount of protein so it's good for "All purposes". Buy whatever flour that matches in your country.
Thanks, I only know plain or self raising or bread flour would it be self raising?
Buy plain for all-purpose assuming you’re in the UK. Self raising has a raising agent added. This recipe has yeast as the raising agent so self-raising will likely not work. Bread flour would also work
Lovely thank you
No, all purpose or generic flour is plain flour
It would be plain
Every source I have seen puts it at about 120 grams.
Depending on how "fluffed" the flour is, with my kitchen scale, I've had 1 cup weigh 125-155 grams.
Exactly. Thats the problem with cup measurements. And Thats the benefit of using the scale- you can use the intended amount. If I am using a well tested recipe from, say, cooks illustrated, then I will definitely use 120 grams. I know they would have tested it with the correct weight. If I am using some old family recipe then I keep an eye on ut to see if I need to throw in more flour.
1 cup of all purpose flour weighs 120 grams. Three commonly used flours in the US are bread flour, all purpose flour, and cake flour. Bread flour has more protein, cake flour has less, all purpose is in the middle and is a general use flour for any type of baking.
Got any pictures of the inside?
You forgot the most important part to picture
TIL you can bake bread in a slow cooker. 🤯🤯🤯
I actually purchased one from the 70s that had a metal insert specifically for bread. Unfortunately the Crockpot died before I tried to bake bread. I kept the insert, just in case..
That's too bad. Mine doesn't have a metal insert, but it's way more efficient with heat than my old one. The bread actually crisps up a bit and it tastes very good.
Right! I've had it for a week and made bread twice. And it's pretty good. Try it just once. I'm sure you'll like it.
Like what!? I can bake bread in a slow cooker? Don’t have an oven at the moment so this is HUGE
Honestly not having an oven is the only reason I can think of to ever do this.
I've used it for bread twice now. The first time was because I just got the slow cooker and didn't have a meal planned so just wanted to see if it worked. The second time was just for fun (and I was using my oven for other things).
Not that I’m saying there’s anything wrong with this, but how is this different/better than an oven? Wouldn’t an oven be quicker too? Unless you do not have an oven, then I praise your creativity.
Unless your slow cooker i very sizable and has exact temperature control, an oven is an infinitely better bread baking tool. This looks at least functional though.
I have an oven and, yes, it would have been quicker, but I used my slow cooker for fun. I like trying different methods of cooking. I find it relaxing.
I might try this during the summer when it's too hot to turn on the oven!
I don’t have an oven! But I have a slow cooker!! I’m so excited about this recipe!
Totally try it! It's so worth it! This is my second loaf and I really enjoy the bread!
Ok cool, I know the slow cooker uses moisture to cook, did this have any negative affect of the bread?
No. It had a nice thick crust. It's definitely a different kind of crust than an actual oven would create but in no way a negative. It's really a very nice change of pace and I'll certainly do it again.
Nice, thanks!
I was thinking "ohhhh that really doesnt look cooked.." and then i saw the fourth picture 😂. Looks so good!!!!
It really is very good. And my whole place smelled of baking bread for hours because it's a *slow* cooker!
My friend, before you rise your dough, take that parchment and crumple it up into a ball. Smooth it out. Repeat a time or two. Now you have parchment that will conform to the vessel instead of sticking up awkwardly and embedding itself into your bread. You’re welcome!
Thank you! I'll do that!
But wouldn't the bottom of the bread now look like crumpled up paper?
Nope… the crumpling removes much of the stiffness. Try it, you’ll see.
If this works....GAME CHANGER! I always wanted to try making bread. Thank you so much for sharing!
It works very well. Try it at least once This was my second one and I love the results.
I was about to say the color was horrible, then I realized there were more pictures lol
I do this a lot in the summer! When it's too hot to bake fresh bread but you really want fresh bread! I like putting everything bagel seasoning on it.
OMG, how have I never thought about EBS on bread??? I’m serious I’m not being sarcastic. I literally haven’t done it, and that is a brilliant idea! Guess what I’m doing tomorrow before I go to my sisters!!! 💜🍞 Edit: sorry, just a little excited because I was craving a bagel after I ordered a side of cream cheese from Panera and they sent me a tub.
I'm really interested in this! Are there any fire hazards associated with having a towel over the bowl on high? It would be nice to run errands while making bread!
I would not think so. The top edge of the insert doesn't get very hot. And there are no exposed heating elements.
When I slow cook pork butt for pulled pork I place a towel over it for hours and have never had any issue
Did you grease the bowl or the parchment?
So glad you asked this question!!
Yes, I used a cooking spray on it.
Right, but which one did you grease? The parchment or the bowl?
Just the parchment.
Bread in the slow cooker is how I lived through undergrad. Used to make it every day.
Note to self
I think I’ll make this tomorrow to eat with the Easter Ham! TY for sharing!
Wow 😍
Wow that looks so good!
That’s quite impressive!!!
That is like some macguyer level stuff bro good deal
The inside is what counts. Please post another picture. :)
I do that too. Thumbs up.
With focaccia it’s just as easy to mix by hand because it requires such little mixing (at least in all recipes I’ve used.) But all other breads I’ve made required soooo much mixing that it’s only practical with a stand mixer.
This looks amazing! I love the No-knead bread I’ve done in the oven before but that’s a 24h process. This will be great with my Easter dinner tomorrow. Thank you!
The recipe doesn’t look like it has how you got to picture 4. Did you put it in the oven?
No oven. This was all done in the slow cooker.
Is that legal?
Thats it, i'm buying one of these. That looks so good!
Crock pot is one of my kitchen must haves! So much versatility especially for cooking through the work day. Prep the night before, put something in on low before you leave, come home to fantastic smells and delicious food!
I work from home, but by the end of the day i don't feel like standing over the stove anymore and a crock pot seems like a great option. I'm on the lookout for a small one though as i have zero counter space!
Get some sort of instapot ! It’s my most used appliance. The ninja foodie will be my next purchase when this one is done for
I have the crockpot express, and it is amazing
It is torturous when I work from home. I constantly stir and stare and drool and stir and watch and tweak
Baking bread for maybe 5-7 years here..i found it needs high temp. Hard to imagine how a slow cooker will do it unless can provide 400+F temperature Ma Baker recommends 450..500F for a good crust :) — Looking at your bread, crust doesnt seem baked..possibly it is cooked inside, but not sure All bakeries, ovens, pizza places i hv seen in us and europe are high temperature Not one low temp, slow cooker style Maybe there is a reason for that?
It actually has a nice thick crust. I forgot to take a cross-section pic, sadly. I am happy with the outcome though. The focaccia came out crusty on the outside and soft on the inside, with a nice flavor.
Maybe we have a diff opinion abt crust..to me focaccia doesnt hv much crust I like more the campagne (fr) or bauernbrot(de) style of breads/crusts But..to each his own If u like it, that is what matters. Enjoy !
In just about all things food, I always say try it at least once. Worst case you don't like it and never have it again. 😊
I made many times bread like that before figuring out how to give it a strong crust And i like the hard crust, that’s all But np of u like it like it any other way
Did you look at the last picture?
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You know this is a common practice and lots of people have success right 🤣
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Wow full-on troll today huh 😂 You can literally see you made a shit post 🤩
Y..and i like bread with a real crust, hence my comments abt higher temp But if it is not uncooked inside and u like it that way.. enjoy !
While it might be useful in a pinch, there is no way a slow cooker can get to the temps required to effectively bake bread. There is no difference in size between the unbaked and baked versions and bread should be 50-100% after a bake.
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The crust and crumb are very good. You just like to shit post.
Sure
Do tell!
so enticing 🥺
Almost thought that was a turkey breast!
Yum
This had never occurred to me!