Slow Cooker Egg-Enriched White Bread

Soft and spongy on the inside, crispy on the outside! This slow cooker white bread differs from others in that it contains an egg. It makes baked goods richer and brighter in taste. The kneading process is convenient because the dough fits right in the multicooker bowl — you don’t have to fuss with it.
cook time: 4h
Noah Merrick
Slow Cooker Egg-Enriched White Bread

Nutrition Facts (per serving)

243
Calories
6g
Fat
35g
Carbs
7g
Protein

Ingredients (5 portions)

Basic:

Salt 1.5 tsp
Sugar 0.5 tbsp
Wheat flour 500 g
Water (320 for dough, 30 for yeast) 350 ml
Eggs 1 pc
Vegetable oil 2.5 tbsp
Dry yeast 2 tsp

Recipe instructions

Step 1

Step 1
How to bake white bread in a slow cooker? Prepare your food. The average amount of flour is indicated. It may take more or less, you will look at the consistency of the dough. Pre-boil the water and cool until warm. Any yeast will do, both dry and fresh. Take odorless, refined oil.

Step 2

Step 2
Pour out 30 ml of the total amount of water. It should be warm, 37-38 degrees, but not hot. Pour yeast into the water and stir. Also add sugar and mix again. Leave the mixture to stand for 10 minutes on the table. During this time, the yeast will have to wake up — it will bubble and rise to the surface like a cap. This means the yeast is active and ready to go. Otherwise you will have to take others.

Step 3

Step 3
Wash the egg well and beat it into a deep bowl. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Add salt and whisk with a fork until smooth. Pour the remaining warm water into the egg and stir.

Step 4

Step 4
Sift flour onto the water and egg. This will saturate it with oxygen, which will make the baked goods more airy and fluffy. Level the flour mound with a spoon.

Step 5

Step 5
Meanwhile, the yeast became ready to work.

Step 6

Step 6
Pour the yeast onto the flour. Gently, without touching the lower water layer, stir them in with a spoon. When they are completely coated with flour, start mixing the whole mixture. Mix first with a spoon, then with your hand. Knead the dough for a long time, at least 5 minutes, during the process determining whether you need to add flour or pour in water. The dough should remain sticky, but not runny. Donʼt try to make it hard — the bread may turn out tough.

Step 7

Step 7
Then pour the butter into the dough and continue kneading in this way — hold the bowl with one hand and pull the dough out of it with the other. This way it will be well saturated with oxygen. The finished dough will be homogeneous, elastic, but still remain sticky. Therefore, it is more convenient to knead it with gloves. Gather the dough into a ball.

Step 8

Step 8
Grease the multicooker bowl with a small amount of vegetable oil. Place the dough into it. Place the bowl in the appliance, cover with a lid and leave on the table for 2 hours to rise.

Step 9

Step 9
During this time, the dough will double in volume. Close the multicooker and turn it on to a setting suitable for baking. For me it’s called “Baking”, but for you it may be called differently, see the instructions for your device. Set the time to 1 hour.

Step 10

Step 10
After the signal, open the lid and use the steaming basket to remove the bread from the bowl. If it sticks to the sides, help it with a spatula.

Step 11

Step 11
Turn the bread over, baked side up, and place back in the bowl. Bake the bread for another 20-40 minutes, depending on the power of your multicooker. I baked for another 40 minutes.

Step 12

Step 12
Remove the finished bread from the bowl using a basket and wrap it in a towel until it cools completely.

Step 13

Step 13
Or serve warm. Bon appetit!

Additional rubrics

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