Usuba
Wheat Bread in a Slow Cooker
Soft yeast bread cooked in a multicooker. The dough rises in warmth, then bakes in baking mode until golden brown. The bread turns out fluffy, with tender crumb and is perfect for everyday meals.
- Total
- 120 min
- Standard serving
- 271.5 g
Ingredients
Total 6
Instructions
- 1
Step 1
Dissolve the yeast with sugar in a few tablespoons of warm water or milk. Cover with plastic wrap and wait until foam appears — approximately 10 minutes.
Add 500 ml of milk, melted butter and salt. Stir.
- 2
Step 2
Mix in approximately 5 cups of flour (about 800 g) and knead well. The dough should be slightly sticky and not very dense.
Place the dough in a warm place, cover it with plastic wrap, and let it rise.
Knead the risen dough and add approximately 3 multi-cups of flour to make the dough less stiff and sticky.
- 3
Step 3
Grease the multicooker bowl with butter. Turn on the heating mode for 15 minutes, put the dough in, and do not close the lid.
Then switch to "Baking" mode: bake for 65 minutes on one side, then flip the bread and bake for another 45 minutes on the other side. The time may vary depending on the multicooker model — use the bread's appearance as a guide.
- 4
Step 4
You can check the readiness with a toothpick. Usually, bread bakes well in a slow cooker and does not burn.
After baking, turn off the multicooker from the outlet, open the lid and let the bread cool for about 30 minutes directly in the bowl.
Do not cut the bread until it has completely cooled down.
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