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Slow Cooker Bread Recipe

Bread

Bread

Ingredients:
1 Frozen bread loaf
Butter

Directions:
Grease frozen bread loaf generously with the butter. Place in a well-greased baking pan which will fit in slow cooker. Place pan in slow cooker; cover and cook on LOW 2 to 3 hours, or until bread is thawed and beginning to rise. Turn to HIGH and bake 2 to 3 hours, until browned. Bread will sound hollow when tapped on bottom.

Pumpkin Nut Bread

Pumpkin Bread

Ingredients:
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup light or dark brown sugar, firmly packed
2 large eggs, beaten
1 cup canned pumpkin puree
1 1/2 cups sifted flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 cup chopped pecans or walnuts

Directions:
In mixing bowl, combine oil with granulated and brown sugars; blend well. Stir in beaten eggs and pumpkin puree. Sift dry ingredients together; stir into pumpkin mixture then fold in chopped nuts. Pour batter into greased and floured 1 lb.10 oz. coffee can (make sure it will fit in your slow cooker with cover on) or use baking dish which holds batter and fits in your slow cooker. Place can into your slow cooker and cover top of can with 8 paper towels. Place lid on crockpot and bake on HIGH for 2 1/2 to 3 1/2 hours. Do not lift lid until the cake has cooked at least 2 hours.

Parmesan Polenta

Parmesan Polenta

Ingredients:
9 cups of water
4 tbsp butter
1 bay leaf
3 cups instant polenta
3 cups grated parmesan

Directions:
Bring the water to a boil with the butter and bay leaf. Whisk in the polenta in a steady stream to prevent lumps. Whisk in the grated cheese to fully combine. Turn the polenta out into the slow cooker and cook on Low setting for 25 to 30 minutes.

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