Crock-Pot English Muffin Bread

Crock-Pot English Muffin Bread

Crock-Pot English Muffin Bread

Ingredients

2 1/2 Cups Warm Water
2 Tablespoons Yeast
1 Tablespoon Salt
1 Tablespoon Sugar
5 1/2 cups Flour

Instructions

  1. In small bowl, add yeast, water and sugar.
  2. Allow the yeast to "activate" (it will start to bubble up).
  3. Add flour and the yeast mixture together into a bowl or mixer.
  4. Mix until all flour is mixed (don't mix more than that"
  5. Cover bowl with cloth and allow the dough to rise (about 1 hour)
  6. Remove dough from bowl and place into cooking pan.
  7. This recipe will allow for one large loaf pan or two smaller ones. Remember, the pan must fit in the crock-pot.
  8. Again, cover the dough and allow to rise a second time.
  9. Cook on high in crock-pot for 2 hours 15 minutes to 2 hours and 30 minutes. Or just until the center springs back.
  10. Remove from crock-pot and remove the bread from pan and allow to cool.
http://crockpotladies.com/crockpot-english-muffin-bread/

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Comments

    • Lady Katie says

      Good question. I always forget to add that information. Sorry. I use the regular old Active Dry Fleischmans Yeast. I have never tried anything else and it works great. I do like to put mine in a little water and sugar just to make sure it is still active yeast. I didnt do this once and my yeast rolls turned out like hard balls.

      • Christina W. says

        My crock post has a time but should I use med or high? Thank you for this recipe my son is allergic to corn so no corn meal and this looks like it would taste yummy.

        Christina

        • Lady Katie says

          medium? I would say start with that…None of mine have a medium setting. Do you have a manual that tells you the temperatures roughly for the settings? normally high on a crock-pot is about the equivalent to 350 in the oven.

  1. Kathy Johnson says

    Hello, I have your bread cooking as we speak and noticed it sunk in the middle. I came in to google reasons of what I did wrong, but now notice your picture shows YOUR bread is sunken. Is this normal?

    ALSO, because I used my Rapid rise yeast I increased it to 3 TBSP, and since there was no mention of what to add the salt to, put it in with the sugar and yeast and water.

    The dough looked great! The smaller pan didn’t fall as much as the larger pan.

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