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Enjoy this recipe from Slow-Cooker Fall Favorites.
Submitted by: Janis Parr from Ontario, Canada
2 c. warm milk
2 T. oil
1/4 c. brown sugar, packed
1/2 t. salt
1 env, quick-rise dry yeast
1-1/4 c. all purpose flour, divided
2-1/2 c. whole-wheat flour, divided
Heat milk until warm, about 110-115 degrees. In a bowl, combine warm milk, oil, brown sugar, salt, yeast, 3/4 cup all-purpose flour and 1-1/4 cups whole-wheat flour. Beat with an electric mixer on low speed for 2 minutes. Stir in remaining flour; mix well. Transfer dough to a lightly greased 9"x5" loaf pan; cover loosely with lightly greased aluminum foil. Let stand for 5 minutes; place in a large slow cooker. Cover and cook on high for 2-1/2 to 3 hours. Uncover and cool bread in pan on a wire rack. Makes one loaf. | |
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Heat milk until warm, about 110-115 degrees. In a bowl, combine warm milk, oil, brown sugar, salt, yeast, 3/4 cup all-purpose flour and 1-1/4 cups whole-wheat flour. Beat with an electric mixer on low speed for 2 minutes. Stir in remaining flour; mix well. Transfer dough to a lightly greased 9"x5" loaf pan; cover loosely with lightly greased aluminum foil. Let stand for 5 minutes; place in a large slow cooker. Cover and cook on high for 2-1/2 to 3 hours. Uncover and cool bread in pan on a wire rack. Makes one loaf. |
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