CHAPTER 10
Breads
No one would think a pizza or quick bread could come out of a slow cooker. But basically, a slow cooker is like a small oven, the main difference being the amount of moisture that’s present during cooking. The nice thing is that it doesn’t heat up the kitchen like an oven, so it’s perfect for summer. Plus, it gives you more oven space when you need it for a party.
Keep the moisture from ruining the breads by putting a clean dish towel under the lid to soak up the condensation. You can also place a wooden spoon between the slow cooker and the lid, which will create a space for the condensation to evaporate. The larger the gap, the more it will add to the cooking time, so pick your spoon accordingly.
You can also bake in a loaf pan in your slow cooker. I like the glass ones with no handles. When you are using a pan inside your slow cooker, keep the bottom of the pan slightly elevated from the bottom of the crock. I do this by taking a piece of aluminum foil, rolling it into a rope, and joining the ends into an oval or circle. Then I just place the foil ring in the bottom of the crock and place the pan on top of it. You may need to press just a little to flatten out the foil so your baked goods will be even.
Just like an oven, your slow cooker may have hot spots. I rotate my crock about every hour when I’m baking so one side doesn’t cook faster than the other.
SAVORY CHEDDAR SAUSAGE BREAD
This is a savory quick bread that has a nice herb flavor that’s complemented by the bite of vegan cheddar cheese.
GLUTEN-FREE OPTION* 
SOY-FREE OPTION** 
NO OIL ADDED OPTION***
2 cups (240 g) whole-wheat pastry flour (*or gluten-free baking mix)
1 tablespoon (8 g) baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Pepper, to taste
2 tablespoons (14 g) ground flaxseed mixed with 2 tablespoons (30 ml) water
2 tablespoons (30 ml) olive oil (use ***aquafaba to make it oil-free)
1 cup (235 ml) unsweetened or plain nondairy milk
11/2 cups (153 g) sausage crumbles, cooked, or Apple Sage Sausage or chopped Italian sausage links (shown here)
Combine the flour, baking powder, baking soda, salt, and pepper in a large bowl. In another bowl, combine the flaxseed mixture, oil, and milk.
Add the dry mixture to the wet and stir with a wooden spoon until it is just combined. Stir in the sausage and cheese.
Pour the mixture into an oiled crock or into an oiled loaf pan that fits in your slow cooker.
Cook on high, propping up the lid with a wooden spoon to allow the condensation to escape, for 11/2 to 21/2 hours if cooked in the crock or 3 to 31/2 hours if cooked in the loaf pan, or until the middle feels springy when touched.
Remember, if you cook it in a loaf pan, it will continue to cook a little more after you remove it from the slow cooker.
YIELD: 1 loaf
EQUIPMENT: 6-quart oval slow cooker
COOKING TIME: 11/2 to 21/2 hours on high if cooked in the crock or 3 to 31/2 hours on high if cooked in the loaf pan
◁ VEGGIE CORNBREAD
This is a traditional Southern cornbread. It doesn’t have any wheat flour in it, only cornmeal. The moisture of the zucchini replaces the oil to make it easy on your waistline, too. Cooking it in the slow cooker will make it extra moist. I like to serve thick and hearty, home-style beans over this for a complete meal.
GLUTEN-FREE SOY-FREE NO OIL ADDED OPTION*
1 tablespoon (15 ml) apple cider vinegar
11/2 cups (355 ml) nondairy milk
2 cups (275 g) cornmeal
1/2 teaspoon salt
11/2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons (45 ml) aquafaba
1 cup (132 g) fresh or frozen corn kernels
1/2 cup (75 g) chopped bell pepper
11/2 cup (128 g) broccoli slaw
Add the vinegar to the milk and set aside for 5 minutes. It won’t curdle if it’s not soymilk, but the vinegar will add a little tang.
In a large bowl, combine the cornmeal, salt, baking powder, and baking soda.
Add the milk mixture, aquafaba, corn, bell pepper, and broccoli slaw to the bowl. Mix until combined. If your mix is not moist enough to combine the mixture, add an extra 1 tablespoon (15 ml) water and mix again.
Pour the mixture into an oiled crock (*or use parchment to keep oil-free). Cook on high for 11/2 to 21/2 hours if cooking in propping up the lid with a wooden spoon to all the condensation to escape or cover with a clean dish towel between the lid and the crock.
After 2 hours, stick a fork in the center and see if it comes out clean; if not, cook longer and check again. The center will still stay moister than it would if it were oven-baked, but you will see a difference on the fork as it continues to cook.
YIELD: 6 servings
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 1 to 11/2 hours on high
◁ FOOLPROOF FOCACCIA
Bread and pizza aren’t the first things most people think of when they think of using a slow cooker, but it’s perfect for hot summer months, plus you can run errands while the dough is rising or the bread is cooking. This focaccia recipe is easy because it requires no kneading and the dough lasts for 7 days. I make my dough over the weekend and slow cook it throughout the week as I need it.
SOY-FREE NO OIL ADDED OPTION*
1 tablespoon (12 g) or 1 packet dry yeast
11/2 cups (355 ml) warm water (105° to 115°F [40.5° to 46°C])
1/2 teaspoon agave nectar or maple syrup
2 tablespoons (30 ml) olive oil, plus more for drizzling (*or use aquafaba)
2 cups (240 g) whole-wheat flour
1 cup (120 g) white whole-wheat or unbleached white flour
11/4 teaspoons salt
Coarse salt, for sprinkling (optional)
Dried or fresh rosemary, for sprinkling (optional)
Combine the yeast, warm water, and agave nectar in a large bowl. Let it sit for 5 to 10 minutes. You should be able to see the difference in the mixture as the yeast grows. The yeast expands and looks almost foamy. When this happens, add the olive oil, flours, and salt and stir with a wooden spoon until combined, or use a mixer with a dough hook. The batter will be very sticky.
Turn the dough out onto a floured cutting board and separate the dough depending on what you plan on making. This recipe makes one thick focaccia, but you can split it in half to make two thinner ones. (You can also make 4 pizzas from this recipe; see shown here.) Store any extra dough in a covered bowl in the fridge for later in the week.
Oil the crock of your slow cooker. Shape the dough to fit the shape of the slow cooker. I like to use a 51/2-quart (5 L) oval slow cooker for this, but a round one will work, too. The size and shape of the slow cooker will affect the overall thickness.
Place the shaped dough into the slow cooker.
For focaccia, make indentions with your fingers or a fork, drizzle with more olive oil, and sprinkle with coarse salt and chopped rosemary. Let it rise for about 1 hour with the lid on and the slow cooker turned off.
Place a clean dish towel under the lid while it’s cooking to absorb the condensation that will otherwise drip down onto your bread and increase the cooking time. Cook on high for 11/2 to 2 hours, or until the middle feels springy.
YIELD: Dough for 2 focaccias or 4 pizzas
EQUIPMENT: 51/2-quart (5 L) oval slow cooker
COOKING TIME: 1 to 11/2 hours on high
◁ PERFECT PIZZA
from your SLOW COOKER
It’s really surprising just how much you can do in the slow cooker. Pizza is great in the slow cooker on those blistering hot summer days, when you can’t bear to turn on the oven. It’s also a great treat when you go camping. I bring premade dough, prechopped veggies, and vegan mozzarella in the cooler. You’ll be greeted with lots of oohs and aahs by your camping buddies.
This is a free-form recipe. Use as little or as much sauce as you would typically put on your pizza. The same goes for toppings. If you use fresh onion and bell pepper, cut into a small dice and add them at the beginning so they will be cooked by the end.
SOY-FREE NO OIL ADDED OPTION*
1/4 recipe Foolproof Focaccia dough
1/4 to 1/2 cup (63 to 125 g) tomato sauce
Chopped veggies of choice, such as onion, green pepper, All-Occasion Roasted Garlic, Balsamic Onion Marmalade
BEFORE SERVING INGREDIENTS
1/2 to 1 cup (62 to 115 g) shredded vegan mozzarella cheese (*or use homemade cheese shown here)
Oil the crock of your slow cooker. Shape the dough to fit in the slow cooker. Top with the tomato sauce and then the veggies.
Cook on high for 11/2 to 2 hours in a large oval slow cooker, or up to 31/2 hours in a round 4-quart (3.8 L) slow cooker, propping up the lid with a wooden spoon to allow the condensation to escape.
ABOUT 15 MINUTES BEFORE SERVING: Sprinkle with the shredded vegan mozzarella. Serve once the cheese is melted (if you are using a vegan cheese that melts, of course).
YIELD: dough for 2 focaccias or 4 pizzas
EQUIPMENT: 51/2-quart (5 L) oval slow cooker
COOKING TIME: 11/2 to 2 hours in an oval 6-quart on high or 31/2 hours in a round 4-quart on high
WHOLE-WHEAT PUMPKIN GINGERBREAD
This gingerbread gets a nutrition boost and fall flavor from the addition of pumpkin. You can use canned organic pumpkin, or make your own purée (shown here). The slow cooker is perfect for gingerbread because things stay moist. You can use regular flour or even a gluten-free baking mix if you don’t have whole-wheat pastry flour on hand.
GLUTEN-FREE OPTION* SOY-FREE NO OIL ADDED OPTION**
2 cups (240 g) whole-wheat pastry flour (* use your favorite gluten-free baking blend)
1 tablespoon (8 g) baking powder
1/2 teaspoon baking soda
11/2 tablespoons (8 g) ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons (14 g) ground flaxseed mixed with 2 tablespoons (30 ml) water
1 cup (245 g) pumpkin purée, store-bought or homemade (shown here)
1/2 cup (170 g) molasses
1/2 cup (170 g) agave nectar or maple syrup
1/4 cup (60 ml) olive oil (** use additional pumpkin or applesauce to make oil-free)
1 teaspoon vanilla extract
In a large bowl, combine the flour, baking powder, baking soda, ginger, cinnamon, cloves, allspice, nutmeg, and salt.
In another bowl, combine the flaxseed mixture, pumpkin, molasses, agave, oil, and vanilla.
Add the dry mixture to the wet and stir with a wooden spoon until just combined.
Pour the mixture into an oiled crock or into an oiled loaf pan that fits in your slow cooker.
Cook on high, propping up the lid with a wooden spoon to allow the condensation to escape, for 11/2 to 21/2 hours if cooked in the crock or 21/2 to 31/2 hours if cooked in the loaf pan, or until a knife inserted into the center comes out almost clean.
Remember, if you cook it in a loaf pan, it will continue to cook a little more after you remove it from the slow cooker.
YIELD: 1 loaf
EQUIPMENT: 4- to 6-quart oval slow cooker
COOKING TIME: 11/2 to 21/2 hours on high if cooked in a 4 to 5-quart crock, 21/2 to 31/2 hours on high if cooked in a loaf pan in a 6-quart or larger crock
Wholesome
CHOCOLATE CHIP BANANA BREAD
This traditional sweet banana bread is full of chocolaty goodness and great for a decadent breakfast or an easy dessert.
GLUTEN-FREE OPTION* SOY-FREE NO OIL ADDED OPTION**
2 cups (240 g) whole-wheat pastry flour (* or use your favorite gluten-free baking blend to make gluten-free)
1 tablespoon (8 g) baking powder
1/2 teaspoon baking soda
2 tablespoons (14 g) ground flaxseed mixed with 2 tablespoons (30 ml) water
1/2 cup (120 g) applesauce
1/2 cup (100 g) sugar
2 tablespoons (30 ml) olive oil (** use extra applesauce to make oil-free)
1 teaspoon vanilla extract
3 bananas, mashed
1 cup (175 g) chocolate chips (I like to use mini chips)
In a large bowl, combine the flour, baking powder, and baking soda. In another bowl, combine the flaxseed mixture, applesauce, sugar, oil, vanilla, and bananas.
Add the dry mixture to the wet and stir with a wooden spoon until just combined.
Stir in the chocolate chips.
Pour the mixture into an oiled crock or into an oiled loaf pan that fits in your slow cooker.
Cook on high, propping up the lid with a wooden spoon to allow the condensation to escape, for 11/2 to 21/2 hours if cooked in the crock or 21/2 to 31/2 hours if cooked in the loaf pan, or until the center feels springy when touched.
Remember, if you cook it in a loaf pan, it will continue to cook a little more after you remove it from the slow cooker.
YIELD: 1 loaf
EQUIPMENT: 4- to 6-quart oval slow cooker
COOKING TIME: 11/2 to 21/2 hours on high if cooked in a 4 to 5-quart crock, 21/2 to 31/2 hours on high if cooked in a loaf pan in a 6-quart or larger crock
Slow Cooker
ROSEMARY WHOLE-WHEAT ROLLS
Ready to hear oohs and aahs from your guests? Make these moist and delicious rolls, and tell everyone you baked them in your slow cooker. It’s great for big holiday meals.
SOY-FREE NO OIL ADDED OPTION*
SPONGE INGREDIENTS
1/2 cup (120 ml) water
1/2 cup (120 ml) nondairy milk
2 teaspoons (9 g) sugar (or you can use maple syrup, agave, or raw sugar)
21/4 teaspoons active dry yeast
DOUGH INGREDIENTS
3 tablespoons (45 ml) olive oil (*or aquafaba)
1 teaspoon salt
3 cups (750 g) whole-wheat flour (or substitute white whole-wheat flour)
Make sure the nondairy milk and water is warm, but not hot enough to kill the yeast. You can test it on your wrist to make sure it’s not too hot. You can warm them up on the stove or in the microwave to begin with if they are cold.
Add the sugar and yeast to the bowl of your stand mixer. Mix well with the paddle attachment and let sit for about 10 minutes, or until the yeast begins to bloom and gets foamy. (This make take longer on cold days.)
Add the olive oil or aquafaba, salt, and 1 cup (250 g) flour to the sponge and mix well. Remove the paddle and put on the dough hook, add the other 2 cups (500 g) flour and knead on a low speed for 8 minutes.
If your dough is too wet and doesn’t form into a ball, you may need to add extra flour. Add 1/4 cup (63 g) at a time until the dough firms up and form a ball around the dough hook.
You can use any slow cooker, though I prefer to use a round one. I made one batch in a 3-quart and another in a 4-quart and both worked fine.
Prepare your slow cooker by lining with parchment paper so the rolls will be easy to lift out.
Sprinkle some flour on a cutting board and put the kneaded dough on it. Divide into 8 even pieces and roll into balls.
Place these in the lined slow cooker. Cover the top of the crock with a clean dish towel or a few paper towels under the lid. This keeps the condensation from dripping on your rolls and making them soggy.
Let rise in the slow cooker by cooking on low for 45 minutes. Then cook on high for 45 minutes to 1 hour.
The tops won’t brown like they would in the oven, but you can tell if they are done by looking at how brown the sides and bottom are.
YIELD: 6 servings
EQUIPMENT: 4-quart slow cooker recommended, but larger sizes will work fine
COOKING TIME: 45 minutes on low, then 45 minutes to 1 hour on high
CITRUS ROSEMARY BREAKFAST BREAD
Start the morning with an orangey treat that has a touch of pine from the rosemary. It’s made with whole-wheat pastry flour, so it’s healthier than your average quick bread. This recipe uses sugar, but you can substitute agave nectar or maple syrup if you prefer. You’ll just need to add a few more tablespoons of flour to make up for the extra moisture.
GLUTEN-FREE OPTION* SOY-FREE NO OIL ADDED OPTION**
1/2 cup (100 g) sugar
2 cups (240 g) whole-wheat pastry flour (*use gluten-free baking mix)
1 tablespoon (8 g) baking powder
1/2 teaspoon baking soda
1 tablespoon (2 g) minced fresh rosemary
2 tablespoons (14 g) ground flaxseed mixed with 2 tablespoons (30 ml) water
1/2 cup (120 g) applesauce
2 tablespoons (30 ml) olive oil (** substitute additional applesauce to make oil-free)
1/2 cup (120 ml) orange juice
Juice of 1/2 lemon
1 teaspoon vanilla extract
1 teaspoon orange or lemon extract
Combine the sugar, flour, baking powder, baking soda, and rosemary in a large bowl.
In another bowl, combine the flaxseed mixture, applesauce, oil, orange juice, lemon juice, and extracts. Add the wet mixture to the dry and stir with wooden spoon until just combined.
Pour the mixture into an oiled crock or into an oiled loaf pan that fits in your slow cooker.
Cook on high, propping up the lid with a wooden spoon to allow the condensation to escape, for 11/2 to 21/2 hours if cooked in the crock or 21/2 to 31/2 hours if cooked in the loaf pan, or until a knife inserted into the center comes out almost clean.
Remember, if you cook it in a loaf pan, it will continue to cook a little more after you remove it from the slow cooker.
YIELD: 1 loaf
EQUIPMENT: 4-to 6-quart oval slow cooker
COOKING TIME: 11/2 to 21/2 hours on high if cooked in a 4 to 5-quart crock, 21/2 to 31/2 hours on high if cooked in a loaf pan in a 6-quart or larger crock