Ingredients
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3 ½ cups bread flour
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1 ½ cups warm water
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1 teaspoon fine salt
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½ teaspoon quick-rise yeast
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2 tablespoons bread flour
Directions
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Place 3 1/2 cups flour, water, salt, and yeast in a large glass or ceramic bowl; mix by hand until just incorporated. Cover the bowl with plastic wrap and place it on a thick kitchen towel on the counter. Let sit on the counter for 12 to 18 hours.
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Sprinkle a clean work surface with 2 tablespoons flour. Scrape the dough (it will be sticky) from the bowl onto the work surface. Stretch and fold the dough over several times, working in some of the flour. Shape into a round loaf.
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Place parchment paper inside a slow cooker, making sure to drape it up the sides. Place the dough in the center of the slow cooker, and trim off any parchment paper that hangs over the rim. Place a double layer of paper towels over the slow cooker and secure the lid.
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Cook on High without peeking for 2 hours. Remove bread to a cooling rack and allow to cool completely before slicing.
Cook's Note:
The warm water should be between 100 and 110 degrees F (38 and 43 degrees C).
Nutrition Facts (per serving)
198 | Calories |
1g | Fat |
40g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 198 | |
% Daily Value * | |
Total Fat 1g | 1% |
Saturated Fat 0g | 1% |
Sodium 293mg | 13% |
Total Carbohydrate 40g | 14% |
Dietary Fiber 1g | 5% |
Total Sugars 0g | |
Protein 7g | 13% |
Calcium 10mg | 1% |
Iron 3mg | 14% |
Potassium 60mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.