Baked potatoes, sig files & slow cooker bread :)

[Guest guest]

Hi Everyone!

 

Feeling I have unwittingly started this (great, if off-topic) thread, I just

wanted to add a final thought or two before it ends for good:

 

While dismayed some people might have been upset by this continuing thread,

I have really enjoyed hearing everyone's point of view.

 

I agree w Gayle who said it so well I will just copy & say " ditto "

*... Additionally, just as your email made me think more about the subject

we are discussing, so do many others that I initially don't care for (though

I have never voiced objection to them) but do end up spending some amount of

time thinking about. It's a way to stretch and grow my mind and try to see

other viewpoints and I refuse to cut that part of learning out of my life.

I may or may not agree with them but it is a way to stay open-minded....*

 

I also appreciate that it gives me a little tiny glimpse into each of you &

what your beliefs or personalities might be; a nice thing when we can't meet

face to face.

 

And of course, for anything that particularly intrigues me, I can follow up

in private emails.

 

Now for all of you eager to get back to slow cooking and who are interested

in the bread recipe I mentioned here is the link (with the recipe

below):

 

It's from

http://www.recipenet.org/health/recipes/recipkit/slow_cooker_bread1.htm

 

On another page the owner outlines the pros & cons of both bread machines &

slow cookers.

 

S/he also mentions that a variation of this bread made w spelt instead of

whole wheat flour was better in the crockpot than in the bread machine.

 

It is *not* vegan! And I don't know specifically how egg substitutes work

in breadmaking, but I hope this helps & inspires you!

 

His in JOY

 

(: Sunshine

 

Couldn't Be Easier Slow Cooker Bread

 

Yield: 1 loaf

 

Ingredients

 

1 tbs yeast

1/4 cup warm water

1 cup warm milk or buttermilk

1/2 cup rolled oats

1 1/2 tsp salt

2 tbs oil

2 tbs honey

1 egg

1/4 cup wheat germ

2 3/4 cup whole wheat hard bread flour

 

Directions

 

Grease a deep metal or glass bowl or 1 lb. coffee can. Set aside. In bottom

of slow-cooker place 1/2 cup water and a trivet or some crumpled foil. Turn

on high to preheat.

 

Dissolve yeast in water. Combine milk, oats, salt, oil, honey, egg and wheat

germ in a mixing bowl. Add yeast mixture. Mix in flour and knead until

smooth and elastic, about 5 minutes.

 

Turn dough immediately into bowl or can and cover *loosely* with foil. Place

can or bowl in crock on trivet or crumpled foil. Cover and bake on high for

3 hours. Top of bread will not necessarily brown.

 

Just 15 minutes work time! A great way to have nutritious, fresh bread with

a minimum of fuss, especially for small families. You don't waste oven

energy for just one loaf of bread. Nice for a hot summer day.

 

Note: During the baking process some of the water in the bottom of the crock

will condense on top of the foil covered bowl. Some will escape when

occasionally lifting the lid (eg.: when placing bowl in crock or when

checking on the bread-- try not to check it too often). It's important that

the bottom of the crock does not go dry. If you find your bread takes longer

than 3 hours to bake you may need to add some hot water to the bottom of the

crock.

 

For benefits and drawbacks of using a crock pot vs. a bread machine please

see the article: The Crock Pot: an alternative Bread

Machine<http://www.recipenet.org/health/articles/crockpot.htm>

 

*From the kitchen of : Robin Russell, Webmaster

 

I found this recipe on Usenet years ago, and couldn't believe how well it

turned out! Very tasty! For the wheat intolerant, I created Spelt Slow

Cooker

bread<http://www.recipenet.org/health/recipes/recipkit/slow_cooker_bread_spelt.h\

tm>.

This version requires a slightly different process, but is still much easier

than oven baking. *