Slow Cooker Bread

Ingredients:

• 2 tbsp unsalted butter, melted, plus extra for greasing the pan
• 1.5 tsp active dry yeast
• 1.5 tsp sugar
• 1.5 tsp coarse salt
• 2 and 2/3 cups premium flour (see Note)
• Special equipment: round pan measuring 15 x 7.5 cm; slow cooker with a capacity of 6-8 liters.

Preparation:

1. Grease a 6 x 3-inch round baking pan with butter and set aside.
   
   In the bowl of a stand mixer fitted with a dough hook, combine the butter, yeast, sugar, salt, and 1 cup of warm water. With the mixer on low speed, add the flour 1/2 cup at a time, mixing thoroughly after each addition. Once all the flour has been incorporated, knead the dough on medium speed for 8 minutes.
2. Transfer the dough to the prepared pan, place the pan in a 6-8 quart slow cooker, and cover. Cook on high until the internal temperature of the bread reaches 95°C (205°F), about 2 hours.
3. Let the bread cool in the pan for 5 minutes, then turn it out onto a wire rack and let it cool completely.
   
   
   Note
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.