Monday, July 29, 2013

My Blog Cookbook of Slow Cooker Breads

 My Blog Cookbook of Slow Cooker Breads






I do have a bread machine don't get me wrong I like it but the loaves are rather small so one day I was thinking I need to find a new way of making bread. My crock pot really sits around gathering dust and so I discovered doing my research and trail and error that One of the biggest secrets of the crock pot is that it can be used for baking. It uses a moist heat to cook the bread or rolls, giving it them a soft texture that you'll love. You can make everything from banana nut bread to cinnamon rolls. And you can even bake bread from frozen dough.



Below you will find several recipes I have researched online and combined here for a crock pot blog.

~***~
Slow-Cooker Bread
I made a half batch, enough for 2 small loaves1 1/2 cups lukewarm water

1/2 Tb yeast
1/2-3/4 Tb kosher salt
3 1/4 cups flour
Stir water, yeast, and salt together in a large bowl, or container with a lid. Dump in the flour and mix together into a wet, shaggy dough. Let rise, covered but not sealed (the yeasty air needs to escape) for 2 hours at room temperature. You can use the dough right after the 2 hours rising time, but I suggest putting the dough in the fridge for an hour first. My loaf rose better, and stayed nice and round when I used cold dough. You can keep this dough in the fridge for 2 weeks; use it anytime, and it will develop a bit of a sourdough flavor. Their original recipe makes enough dough for 4 loaves.

When you're ready to bake, turn your slow-cooker on to high (Mine worked better when it was preheated)

Sprinkle some flour over the top of the dough, and pull out about a 1 lb chunk (if you made a half batch, like me, it will just be half of the dough) Return the rest to the fridge.

Form a ball by tucking the sides in and under a few times, stretching the top surface of the dough ball. (They have a video of this technique here, it's important!)


Place dough ball on a sheet of parchment paper and lower into the slow-cooker. Cover and cook for 1 hour. (Some people have reported it taking up to 2 hours) It will be pale when it is done, and the outside will be slightly stiff, not hard and crusty. If you want to darken/crisp up the crust, put the loaf on a baking sheet or stone and put in the oven under the broiler for 5-10 minutes. Let cool completely, and slice!

***
Honey Wheat Bread

recipe is ready in 2-5 hrs ready in: 2-5 hrs

serves/makes: 12

ingredients
2 cups dry milk, warm, reconstituted
2 tablespoons vegetable oil
1/4 cup honey
3/4 teaspoon salt
1 package active dry yeast
3 cups whole wheat flour
3/4 cup all-purpose flour


directions
Preheat Crock pot (3 1/2 or 5 quart) on high 30 minutes.
Combine warm, not hot, milk, oil, honey, salt, yeast and half the flour. With electric mixer beat well for about 2 minutes. Add remaining flour; mix well.

Place dough in well greased Bread and Cake pan; cover. Let stand for 5 minutes. Place pan in crock pot. Cover and bake on high setting for 2 to 3 hours.

Remove pan and uncover. Let stand five minutes. Unmold and serve warm.

NOTE: Fresh milk may be used if scalded.
***
Honey Whole Grain Bread

recipe is ready in 2-5 hrs ready in: 2-5 hrs

serves/makes: 8
ingredients
3 cups whole wheat flour, divided
2 cups warm (not hot) whole milk
3/4 cup all-purpose flour, divided (more as needed)
1/4 cup honey
2 tablespoons vegetable oil
1 package (.25 ounce size) active dry yeast
3/4 teaspoon salt

directions
Spray 1-quart casserole, souffle dish or other high-sided baking pan that fits into slow cooker with nonstick cooking spray.

Combine 1-1/2 cups whole wheat flour, milk, 1/2 cup all-purpose flour, honey, oil, yeast and salt in large bowl. Beat with electric mixer at medium speed 2 minutes.

Add remaining 1-1/2 cups whole wheat flour and 1/4 cup to 1/2 cup all-purpose flour until dough is no longer sticky. (If mixer has difficulty mixing dough, mix in remaining flours with wooden spoon.) Transfer to prepared dish.

Make foil handles out of long pieces of twisted aluminum foil and place crossing bottom of crock pot (so handles extend out over the edges). Place dish in slow cooker on top of foil. Cover; cook on HIGH 3 hours or until edges are browned.

Use foil handles to lift dish from slow cooker. Let stand 5 minutes. Unmold on wire rack to cool
***
Frozen Bread Dough in the Crockpot

recipe is ready in over 5 hrs ready in: over 5 hrs
serves/makes: 6
ingredients
1 loaf frozen bread dough, unthawed

directions
The easiest way to make bread!

Take a frozen bread dough loaf and grease it well. Place in greased coffee can or loaf pan (if you have a large crockpot). Cover; heat on low for 2-3 hours. Bread will thaw and start to rise. Turn heat to high when bread has risen enough. Cook on high for 2-3 hours or until done.
***
Lemon Rosemary Bread

recipe is ready in over 5 hrs ready in: over 5 hrs
serves/makes: 1 loaf
ingredients
3 cups all-purpose flour (or a mix of half all-purpose flour and half white whole wheat flour)
1/4 teaspoon active dry yeast
1 3/4 teaspoon salt
2 teaspoons chopped fresh rosemary
2 teaspoons chopped lemon zest
1 3/4 cup water

directions
In a large bowl, combine the flour, yeast, salt, rosemary and zest.

Add water and stir until blended; the dough will be shaggy and very sticky.

Cover the bowl with plastic wrap. Let the dough rest at warm room temperature (about 70°F) until the surface is dotted with bubbles, 12 to 18 hours.

Line a slow cooker with two pieces of foil so that they overlap and grease well with butter or cooking spray. Pour in bread dough.
Put the loaf pan in the crock pot.

Cover, and cook on high 4-6 hours until bread becomes brown.
Remove from the crock pot using foil to lift bread, or remove from loaf pan, and cool on a wire rack. It will not develop the deep brown that oven baked bread does, but it will still be done when the bottom of the loaf pan makes

a hollow sound when thumped with your finger.
***
Easy Caramel Rolls

recipe is ready in 2-5 hrs ready in: 2-5 hrs
serves/makes: 20
ingredients
2 packages (8 ounce size) refrigerated biscuit dough
1/4 cup melted butter
1/2 cup brown sugar
1/2 teaspoon cinnamon
directions
Mix sugar and cinnamon together in a small bowl. Dip individual biscuits into the melted butter and then into cinnamon and sugar mixture.

Place each covered biscuit in greased 3 1/2 to 5-quart slow cooker. Cook on high for 2 1/2 to 3 hours, or until rolls or done.

You can check rolls in the center after 2 hours for doneness.
***
Boston Brown Bread

recipe is ready in 2-5 hrs ready in: 2-5 hrs

serves/makes: 8

ingredients
1 cup corn meal
1 cup rye flour
1 1/2 teaspoon baking soda
1 teaspoon salt
1 cup whole wheat flour
3/4 cup molasses
2 cups sour milk or buttermilk
1 cup raisins

directions
Combine corn meal, rye flour, soda and salt. Add wheat flour.

In a separate bowl, stir molasses into sour milk or buttermilk and add to dry ingredients, a little at a time. Stir just enough to blend and add raisins.

Spoon into two one pound coffee cans and cover with foil. Tie. Place cans on metal rack in bottom of slow cooker and pour 2 cups of hot water around cans.

Cover pot and cook on high for 2 1/2 to 3 hours. Remove cans from pot and let stand 5 to 10 minutes. Turn bread out on cooling rack.
***
Zucchini Bread

recipe is ready in 2-5 hrs ready in: 2-5 hrs
serves/makes: 16

ingredients
2 eggs
2/3 cup vegetable oil
1 1/3 cup zucchini, peeled and grated
2 teaspoons vanilla extract
2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup chopped nuts

directions
In a mixer bowl, beat the eggs until light. Mix in the oil, sugar, zucchini and vanilla. Stir in dry ingredients and nuts.
Pour into a greased and floured 2 pound coffee can. Cover with paper towels. Place in crock pot; cover and cook on high for 3-4 hours.
***
Corn Bread

recipe is ready in 2-5 hrs ready in: 2-5 hrs
serves/makes: 1 loaf

ingredients
1 1/4 cup flour
3/4 cup yellow cornmeal
1/4 cup sugar
4 1/2 teaspoons baking powder
1 teaspoon salt
1 egg, slightly beaten
1 cup milk
1/3 cup melted butter

directions
Combine the flour, cornmeal, sugar, baking powder, and salt in a bowl. Add the egg, milk and melted butter. Stir

until just moistened. Place batter in a 2 quart greased can. Place can on rack or trivet in bottom of crockpot.

Cover; cook on high for 2-3 hours.
***
Banana Bread

recipe is ready in 2-5 hrs ready in: 2-5 hrs

serves/makes: 6

ingredients
1 3/4 cup all-purpose flour, sifted
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup shortening
2/3 cup granulated sugar
2 eggs, well beaten
2 tablespoons dark corn syrup
1 1/2 cup ripe bananas, well mashed
1/2 cup walnut meats (optional)

directions
Sift the flour, baking powder, baking soda, and salt together. With the electric beater on low, fluff the shortening until soft and creamy in a small bowl. Or beat by hand until fluffy.

Add the sugar gradually. Beat in the eggs and dark corn syrup in a slow stream. With a fork, beat into the shortening a third of the bananas, half the flour, another third of the bananas, the remaining flour, and the last of the bananas. Fold in the walnut meats.

Turn into a greased and floured 1 1/2-quart mold and cover with a loosely fitting plate.

Place the mold on a rack or a trivet in the cooker. Cover the cooker, but prop the lid open a fraction to let excess steam escape. Cook on High for 2 to 3 hours, or until the bread is done.

Cool on a rack for 10 minutes, then turn the bread out of the mold. Dust over with brown sugar and serve warm.
***

Honey Wheat Bread

recipe is ready in 2-5 hrs ready in: 2-5 hrs

serves/makes: 1 loaf

ingredients
2 cups warm reconstituted dry milk (or skim milk)
2 tablespoons vegetable oil
2 tablespoons honey
2 tablespoons molasses
3/4 teaspoon salt
1 package active dry yeast
3 cups whole wheat flour
3/4 cup bran
1/4 cup wheat germ

directions
Preheat crock pot on high setting for 30 minutes. Combine warm (not hot) milk, oil, honey, molasses, salt, yeast and half the flour. With electric mixer, beat well for about 2 minutes. Add remaining flour; mix well. Place dough in well-greased baking pan; cover. Let stand 5 minutes. Place in crock pot, cover and bake on high setting 3 hours
***
Pumpkin Nut Bread
recipe is ready in 2-5 hrs ready in: 2-5 hrs
serves/makes: 8

ingredients
1 1/2 cup all-purpose flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon fresh grated nutmeg
1 cup canned pumpkin (not pie filling)
1 cup sugar
1/2 cup buttermilk
1 egg
2 tablespoons margarine or butter, room temp
1 cup chopped pecans (can be left out)

directions
Place a metal rack or trivet in a slow cooker. Grease and flour a 5-6 cup mold.

In a large bowl, combine all ingredients except nuts and beat until well blended. Stir in nuts. Spoon into prepared

mold. Cover with foil.

Pour 2 cups hot water in cooker. Place covered mold on rack/trivet. Cover and cook on HIGH 3 1/2-4 hours. Turn out

on cooling rack. Serve warm or cool.
***
Very Legal Lemon Poppy Seed Bread

recipe is ready in 2-5 hrs ready in: 2-5 hrs

serves/makes: 8

ingredients
1 3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon kosher salt
12 tablespoons unsalted butter, at room temperature
1 1/4 cup granulated sugar
2 large eggs
1 cup sour cream
1/2 teaspoon pure vanilla extract
1 tablespoon grated lemon zest
1 teaspoon poppy seeds
parchment paper
non-stick cooking spray
***Topping***
3 tablespoons lemon juice
6 tablespoons granulated sugar
1 tablespoon confectioners' sugar
whipped cream

directions
Combine the flour, cornmeal, baking powder, baking soda, and salt in a bowl.

Beat butter and granulated sugar with mixer on medium-high until smooth. Add the eggs and beat until fluffy. Add

the sour cream, vanilla, lemon zest, and poppy seeds and beat to combine. Reduce speed to low and slowly add the
flour mixture.

Place 15-inch piece of parchment paper in the bowl of the crock pot, letting the excess come up the sides. Spray

the parchment paper with cooking spray. Pour the batter into the crock pot. Set the cooker to high and cook,

covered, until set and a skewer inserted in the center comes out clean, about 2 1/2 hours.

For Topping: Combine the lemon juice and the remaining granulated sugar in a bowl and drizzle evenly over the top

of the cake. Transfer the cake to a rack.

Let cool for at least 15 minutes. Dust with the confectioners' sugar and serve with the whipped cream
***
Banana Nut Bread

recipe is ready in 2-5 hrs ready in: 2-5 hrs

serves/makes: 8

ingredients
1/2 cup margarine
1 cup sugar
2 eggs
1 teaspoon soda
4 small ripe bananas
3 tablespoons water or milk
2 cups flour
1/2 cup chopped nuts

directions
Cream sugar and margarine; beat in eggs one at a time. Add water and mashed bananas. Thoroughly mix other

ingredients. Pour into greased & floured 2- pound coffee can or a crockpot bread insert, if you have one.

Cook about 3 hours on high, or until a cake tests done with a wooden pick. Let stand for 5 minutes before
unmolding.
***
Cheery Cherry Bread
recipe is ready in 2-5 hrs ready in: 2-5 hrs
serves/makes: 12

ingredients
1 1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
3/4 cup sugar
6 ounces maraschino cherries -- with syrup
3/4 cup coarsely chopped pecans

directions
Drain cherries, reserving 1/3 cup syrup, and cut cherries in pieces (about 1/2 cup). Mix flour, baking powder and
salt. Beat eggs and sugar together until thick and piled softly. Alternately add dry ingredients and the 1/3 cup
cherry syrup to egg mixture, mixing until well-blended after each addition.
Mix in cherries and pecans. Turn into well greased and floured cooker bake pan or 2 pound coffee can. Cover bake
pan with lid or if using coffee can, cover with 6 layers paper towels. Set in crock pot.
Cover and cook on high 2 - 3 hours. Remove bake pan and cool 10 minutes before removing from pan.
***
Pumpkin Bread
recipe is ready in 2-5 hrs ready in: 2-5 hrs
serves/makes: 8

ingredients
1/2 cup oil
1/2 cup sugar
1/2 cup brown sugar
2 beaten eggs
1 cup canned pumpkin
1 1/2 cup sifted flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon soda
1 cup chopped walnuts

directions
Blend together the oil and sugars. Stir in beaten eggs and pumpkin. Sift dry ingredients together and then stir in nuts. Combine egg mixture with dry mixture.

Pour batter into greased and floured 2 lb coffee can. Place can in crock
pot. Cover top of can with 6-8 paper towels. Cover; cook on high for 2 1/2 - 3 hours.
***
Boston Brown Bread
recipe is ready in 2-5 hrs ready in: 2-5 hrs
serves/makes: 2 loaves

ingredients
1/2 cup whole wheat flour
1/4 cup white flour
1/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 beaten egg
1/4 cup molasses
2 tablespoons sugar
2 teaspoons cooking oil
3/4 cup buttermilk
2 tablespoons raisins

directions
Combine wheat flour, white flour, cornmeal, baking powder, baking soda, and salt. In a small bowl, combine the egg,
molasses, sugar, and oil. Combine the two mixtures along with the buttermilk. Stir well to combine. Stir in the 
raisins.
Place batter into two greased 16 ounce cans. Cover cans with foil. Place cans in crockpot. Cover pot; cook on high
for 3 hours. Let bread cool in cans on rack for 15 minutes.
***
Caramel Nut Rolls

recipe is ready in 2-5 hrs ready in: 2-5 hrs

serves/makes: 12

ingredients
2 packages refrigerator biscuits
1/2 cup melted margarine
1 cup brown sugar
1/2 cup chopped nuts
cinnamon

directions
Turn crock pot to high while preparing recipe. Mix brown sugar and nuts. Open refrigerator biscuits and tear each

single biscuit in half. Dip each half in the melted butter, then brown sugar and nuts.



Place in well greased 2-pound coffee can. Continue adding biscuit halves in this manner until a layer is formed on

the bottom of the coffee can. Sprinkle the layer with cinnamon. Continue until all biscuit halves are assembled 
into the coffee can.

Place coffee can into crock pot. Cover top of can with 6-8 paper towels; then cover and cook on high 3 1/2 hours.

Set crock pot lid slightly ajar so that excess moisture may escape. Add no water. Do not peek until last hour. Let

cool one hour before unmolding.
***
Pumpkin Tea Bread
recipe is ready in 2-5 hrs ready in: 2-5 hrs
serves/makes: 8
ingredients
1/2 cup oil
1/2 cup sugar
1/2 cup brown sugar
2 beaten eggs
1 cup canned pumpkin
1 1/2 cup sifted flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon soda
1 cup chopped walnuts

directions
Blend oil and two sugars. Stir in beaten eggs and pumpkin. Sift dry ingredients together. Add and then stir in


nuts. Pour batter into greased and floured 1 lb. 10 oz. coffee can. Place can in crock pot. Cover top of can with 6

-8 paper towels; place lid on top. Bake on high 2 1/2 - 3 1/2 hours. Do not open the lid during the first 2 hours.
***
Cornbread
recipe is ready in 2-5 hrs ready in: 2-5 hrs
serves/makes: 1 loaf

ingredients
1 cup yellow cornmeal
2 teaspoons baking powder
2 eggs
1 cup grated sharp cheese
17 ounces cream-style corn
2 tablespoons vegetable oil or butter
1 cup buttermilk

directions
Mix all ingredients well. Pour into greased and floured coffee can. Cover with paper toweling.

Place coffee can in crock pot. Cover and cook on high for 2 to 3 1/2 hours. Serve warm, directly from the pan.
***
Salsa Corn Bread
recipe is ready in 2-5 hrs ready in: 2-5 hrs
serves/makes:   10

ingredients
2 packages corn muffin mix
15 ounces creamed corn
2 eggs
1/2 cup sour cream
4 ounces chopped green chiles, undrained
2 tablespoons soft margarine
3 tablespoons chunky salsa


directions
In a medium bowl, combine creamed corn, eggs, sour cream, chiles, and margarine. Whisk together until well combined. Add corn muffin mix, stirring well to combine. Generously grease a 3 1/2-quart crockpot with margarine or butter. 

Pour batter into the crock pot. Spoon salsa over the top and cut into the batter. Cover and cook on HIGH for about 2 1/2 hours. Turn heat off and let cool with lid ajar, for about 15 minutes. Loosen sides with a knife and invert onto a large plate
***
Chocolate Zucchini Nut Bread

recipe is ready in 2-5 hrs ready in: 2-5 hrs

serves/makes:   8
ingredients
1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon soda
1/3 cup baking cocoa
1 1/4 cup pureed or blended zucchini
3 tablespoons milk
2 generous cups of flour
1/2 cup chopped walnuts


directions
Cream sugar & shortening in mixer, beat in eggs one at a time,add vanilla. Add everything else and mix thoroughly. 

Pour into a greased 2 pound coffee can or a crock pot bread insert. 

Cook 3 hours on high, or until the nut bread tests done with a wooden pick. Let stand until it's medium cool to the 

touch, before unmolding. Serve with butter
***
Date Nut Bread

recipe is ready in 2-5 hrs ready in: 2-5 hrs

serves/makes:   6

ingredients
3/4 cup walnut meats
1 cup pitted dates
1/2 cup all-purpose flour, sifted
3 tablespoons shortening
3/4 cup boiling water
2 eggs
1 teaspoon vanilla extract
1 cup granulated sugar
2 tablespoons dark corn syrup
1 cup all-purpose flour, sifted
1 1/2 teaspoon baking soda
1/2 teaspoon salt


directions
Chop the walnut meats coarsely with a knife. Place the dates on a chopping board, sprinkle the 1/2 cup of flour 

over them, and chop them. If you keep the dates well mixed with the flour, they won't stick to the knife as you 

work. 

Place the dates in a colander and shake the colander over the chopping board to remove as much flour as possible. 

Place the dates in a bowl, add the shortening and the boiling water, and let them stand as you prepare the batter. 

Beat the eggs well with a fork, add the vanilla, sugar, and corn syrup. Scoop all the flour from the chopping board 

and combine it with 1 cup of flour, the baking soda, and the salt. Beat the flour mixture into the eggs. 

Add the date mixture and beat just enough to blend all the ingredients. Fold in the nuts. Pour into a greased, 

floured, 1-quart mold. Cover with a loosely fitting plate. 

Set the mold on a trivet or rack in the slow cooker. Cover the cooker, but prop the lid open a fraction with a 

toothpick or a twist of foil to let excess steam escape. Cook on High for 2 1/2 to 3 hours. 

Cool the bread on a rack for 10 minutes, then unmold. Serve warm.
***
Banana Bread

recipe is ready in over 2 hrs ready in: over 2 hrs

serves 6

ingredients
1 3/4 cup flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 1/2 cup well mashed, overripe banana (2 or 3 bananas)
1/2 cup coarsely chopped walnuts (optional)


directions
Sift together the flour, baking powder, baking soda and salt. With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually. Beat in the eggs in a slow stream. With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture. Fold in the walnuts. 

Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover. Place on a rack in the slow cooker. Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam escape. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm
***
Steamed Brown Bread With Currants and Walnuts

recipe is ready in 2-5 hrs ready in: 2-5 hrs

serves/makes:   8

ingredients
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup yellow cornmeal
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
1/3 cup molasses
1/2 cup dried currants
2 tbsps. chopped walnuts
non-stick cooking spray


directions
Combine the first 6 ingredients in a large bowl, and make a well in center of mixture. Combine buttermilk and molasses; stir well. Add to flour mixture, stirring just until moistened. Fold in currants and walnuts. 

Spoon the mixture into a 13-ounce coffee can coated with cooking spray. Cover with aluminum foil coated with cooking spray; secure foil with a rubber band. Place the can in an electric slow cooker; add enough hot water to cooker to come halfway up sides of can. 

Cover with lid, and cook on high-heat setting for 2 hours and 50 minutes or until a wooden pick inserted in center comes out clean. Remove can from water. Let bread cool, covered, in can on a wire rack for 5 minutes. Remove bread from can and let cool completely on wire rack. 

Calories...170...Fat...2.4 g...Protein...4.4 g...Carbs...34 g... Sodium...252 mg...Fiber...2.3
***
Apricot Nut Bread

recipe is ready in over 5 hrs ready in: over 5 hrs

serves/makes:   6

ingredients
3/4 cup dried apricots
1 cup flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
3/4 cup milk
1 egg, slightly beaten
1 tablespoon grated orange peel
1 tablespoon vegetable oil
1/2 cup whole wheat flour
1 cup coarsely chopped walnuts


directions
Place the apricots on a chopping block. Sprinkle 1 T flour over them. Dip a knife into the flour and chop the 

apricots finely. Flour the knife often to keep the cut up fruit from sticking together. 

Sift the remaining flour, baking powder, baking soda, salt and sugar into a large bowl. Combine the milk, egg, 

orange peel, and oil. Stir the flour mixture and the whole wheat flour. Fold in the cut up apricots, any flour left 

on the cutting block and the walnuts. 

Pour into a well greased, floured baking unit. Cover and place on a rack in the slow cooker, but prop the lid open 

a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on High for 4 to 6 hours. Cool on a 

rack for 10 minutes. Serve warm or cold. 

What is a baking unit? Some manufacturers are making units for slow cookers, but if you don't have one, a 2 pound 

coffee can works. Pyrex muffin cups also work. Also 1, 1 1/2 and 2 quart molds work. 

Do not lift the lid while baking this bread.

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