White bread in a slow cooker: cooking at home quickly and tasty. Options for cooking white bread in a slow cooker on oatmeal, on sour cream with carrot juice or greens

White bread in a slow cooker: cooking at home quickly and tasty. Options for cooking white bread in a slow cooker on oatmeal, on sour cream with carrot juice or greens

Bread is not necessary to buy in the store. After all, there you can not know exactly what the loaf was baked from, how long and in what conditions it was stored. Below are the recipes that will help you in the first experience of baking homemade bread. They mainly boil down to the preparation of the usual yeast dough (or yeast-free dough) with additional flavors. Multicooker method is doubly convenient. You do not need to acquire special forms for bread, look after the dough for a long time so that it does not spread out during the proofing and does not burn in the oven. All the main work will be done by the multi-cooker, and all you have to do is mix the dough in the bowl and turn on the baking mode. Best homemade baked bread is suitable for sandwiches for breakfast.

White bread in a slow cooker - general principles of cooking

For any of the home-made bread recipes, take only high-quality wheat flour. It will be a flowing consistency, soft to the touch, with white color. If you are not sure of the quality of the flour, add a tablespoon of potato starch to its volume.

Perform the dough in a warm room without drafts, or use the “Yogurt” mode, which is in many multivarines. This mode allows you to keep the dough in the bowl at the same temperature for a long time. For yeast dough, 30-35 ° C will suffice. For the same purpose, the “heating” mode (“warming up”) is also suitable.

Homemade bread is baked both low-calorie and dietetic - with bran, without yeast or without sugar.

In some recipes, the basis for the test is kefir or sour cream. Here be sure to consider the percentage of fat. The higher it is, the thicker the yogurt and the thicker your dough will be.

Any spices, seasonings, seeds or ground nuts are added to the bread dough. For example, cumin, sesame, fennel or pecan.

Baking time for bread depends on the power of the machine and averages from 50 minutes to 1.5 hours.

White bread in a slow cooker - a classic recipe

Components: · A pound of wheat flour;

· A glass of milk (or cream);

· one egg;

· Bag of normal dry yeast;

· Three Art. l vegetable oil;

· Pinch of any salt;

· A couple of tablespoons of sugar;

· A spoon of butter.

Cooking Method:

1. In a little heated milk, break one egg.

2. Add sugar and yeast, as well as salt. Another way to diversify your homemade bread is to add unusual salt - sea or with some additional ingredients.

3. Pour in vegetable oil and mix the mixture.

4. Sift into it half the flour and start kneading the dough. As necessary, add flour and knead on. As a result, you get a non-liquid, elastic and soft yeast dough.

5. Mix the bowl of the slow cooker well with butter. Spread a ball of dough and cover with a clean, dry towel. Submit to proofing. When the dough rises, lower it with your hand and wait on.

6. After the third ascent, put the bowl in a multi-cooker and turn on the baking mode for 1 hour.

7. After baking, do not cut the white bread immediately, let it cool thoroughly at room temperature. It is better to lay it on the grill.

White bread in a slow cooker on oatmeal


· 600-620 g of wheat flour (w / s);

· 100 g of small oatmeal;

· 2 tbsp. l sunflower seeds, sesame or flax (you can mix);

· two eggs;

· 50-60 g of butter (ghee or margarine);

· A spoon of sugar;

· Salt;

· 1 teaspoon yeast (dry);

· A glass of water.

Cooking Method:

1. Sift flour and add fine oatmeal, as well as selected seeds. The latter, if desired, can be slightly fried in a dry frying pan.

2. In a bowl, mix hot water (not boiling water, but so that the hand is tolerated in it), soft butter, one egg, sugar, salt, and dry yeast. Then a few tablespoons of flour. Whisk everything or whisk.

3. Leave the dough in a warm place or use the “Yoghurt” mode to get the sponge to rise.

4. Then pour the rest of the flour mixture on the table and in her own brew. Knead the mass until you get a soft, uniform lump. But to delay with time here is still not necessary. 5. Immerse the dough in the multicooker container.

6. Beat the remaining egg with a fork and brush on the top of the blank. Close the lid.

7. After a quarter of an hour, turn on the mode for baking the dough for 50 minutes.

White bread in a slow cooker with carrot juice


· 700-800 g of wheat flour (w / s);

· 200-240 ml of milk;

· One medium carrot;

· 1 tsp. Sahara;

· one egg;

· a pinch of salt;

· 2 tsp. heavy cream;

· 15 g fresh yeast;

· A pack of margarine;

· A spoon of fennel seeds (or other spices);

· 1 tbsp. l lean oil.

Cooking Method:

1. Start by handling the carrots. Rinse and wash it. Grate the grater and squeeze the juice from the oilcake. Juice will be enough 50 ml. You can spill it through a sieve or not. If there are a couple of vegetable particles in the juice, there will be nothing bad about it.

2. Mix yeast in a plate with a few tablespoons of warm water.

3. Then add the egg, salt and sugar to the milk. Chicken egg in the recipe, if desired, can be replaced by four quail. And also put in a pack of soft margarine. The mixture can be slightly heated. But do not overdo it, otherwise the egg will cook.

4. When the margarine breaks, add the yeast along with their water, as well as carrot juice.

5. Put the flour in the mass and at the same time knead the dough. If convenient, pull the mixture out onto the table.

6. Put the ready soft, elastic dough in the multicooker bowl. Pre-coat it with vegetable oil.

7. Close the lid and turn on the heating mode for an hour. This is the dough proof time.

8. After that, explain the fennel seeds (if desired, replace with cumin seeds). Top the dough with cream and sprinkle with seeds.

9. Close the lid and set the baking mode for an hour.

White bread in a slow cooker with greens


· A cup of cream;

· A spoon of high-speed dry yeast;

· 1 tbsp. l Sahara;

· Salt;

· 900 g of wheat flour (w / c);

· A bunch of fresh herbs (parsley or other);

· 2 tbsp. l vegetable oil.

Cooking Method:

1. To start, prepare the greens (you can take and dry). Go through it and wash each leaf. Dry on paper towel. Finely chop or chop. 2. Heat the cream in a saucepan, any - from 10 to 33% will do. In this case, be sure to keep in mind that the fatter the cream, the calorie will be your bread.

3. Add sugar and salt to the pan, as well as yeast. Stir and inject the pre-sifted flour. Not all at once, but in portions - first half. When you get a homogeneous mass, pour the greens into it and mix. Add the rest of the flour and knead the dough with your hands or in a special kneading machine.

4. Dough bowl with liquid oil.

5. Put the lump in a slow cooker, cover with a towel and leave for an hour in a warm place. In this case, the device remains off. At this hour, when the dough will rise, and this is 2-3 times, lower it with your hands.

6. Then close the lid and turn on the baking mode for an hour.

7. After a while, open the bread and turn it over to the other side. For this kolobashku pull out or stack back, then on the bright side. Bake another quarter of an hour. During this time, the bread will bake, will have a ruddy crust on all sides.

White bread in a slow cooker without yeast and sugar


· 800 g of wheat flour (first or second grade);

· 1 tbsp. a spoon of potato starch;

· 250-260 g of water;

· a pinch of salt;

· 1 tsp. flower honey (or fructose);

· 1 egg;

· 2-3 Art. l vegetable oil.

Cooking Method:

1. Mix flour with starch (for a change, you can take corn instead of potato) and sift the mixture.

2. First make a leaven. Mix a couple of tablespoons of flour mass in a bowl with a few tablespoons of water (can be from the tap). Stir and cover with a cloth or kitchen towel. Leave it warm for a day or night on the table.

3. After a while, add a little more water and a bit of flour. Stir and cover with a cloth. The mass will wander around 12 more hours.

4. Then add all other ingredients on the list and knead the dough. It should be homogeneous.

5. Oil grease the bowl from the multicooker and place the dough in it. Leave for a couple of hours, but cover with a cloth.

6. Turn on Baking mode and wait 50 minutes. Then turn the bread and bake for another 20 minutes. 7. Ready-made bread is not recommended to be consumed immediately. It is better to wait for it to cool at room temperature.

Spicy white bread in a slow cooker on sour cream


· 1 tsp. “Provenskie” spice herbs mixtures (you can take more if you wish);

· 600-630 g of wheat flour (w / s);

· 1 tsp. fast-acting dry yeast;

· one egg;

· A large spoonful of sour cream (not greasy);

· 1-2 Art. l Sahara;

· 1 tsp. common salt;

· Three Art. l vegetable oil.

Cooking Method:

1. Add egg, salt and sugar to sour cream at room temperature. Pour the yeast (you can and fresh, but preheat them in warm water). Add a couple of tablespoons of flour and leave to heat for half an hour - cover with a lid.

2. Then add herbs and flour to the mass. Stir the dough, it should turn out to be homogeneous in structure.

3. Grease the baking dish with oil and place a lump in it. Leave for half an hour, but cover with a clean towel.

4. Then close the lid and turn on Baking for one hour.

5. After a while, your homemade bread will be ready.

White bread in a slow cooker - tricks and useful tips

· Pay attention to the temperature of proofing - if it is higher, the yeast will die and the dough will not rise.

· In a slow cooker, a loaf is baked from the sides and bottom. If you want a ruddy crust on the upper surface of the bread, half an hour before full readiness, turn the pastry to the other side.

· Instead of oatmeal, you can take oatmeal for cooking.

· Interesting bread kolobashki are obtained by adding a little carrot juice to the dough. Crumb acquires a slightly orange tint.

· Bread is baked in any multicooker, you only need to adapt to its modes and power. The last will be enough 600-700W.

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