Simple Way to Sourdough Cinnamon Bread Overnight

Overnight Slow Cooker Bread

Wrap in foil and store in the refrigerator for up to 1 week or the freezer for up to 2 months.

Recipe Summary Overnight Slow Cooker Bread

I developed this recipe for those days when you want homemade bread but you don't want to turn on the oven and heat the house. It's simple to make with ingredients that you probably have on hand. I get this started in the evening to enjoy for lunch. The longer the dough is allowed to ferment, the more complex the flavor of the loaf.

Ingredients | Sourdough Cinnamon Bread Overnight

3 ½ cups bread flour

1 ½ cups warm water

1 teaspoon fine salt

½ teaspoon quick-rise yeast

2 tablespoons bread flour

Directions

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.

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.

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.

Cook on High without peeking for 2 hours. Remove bread to a cooling rack and allow to cool completely before slicing.

The warm water should be between 100 and 110 degrees F (38 and 43 degrees C).

Info | Sourdough Cinnamon Bread Overnight

prep: 20 mins cook: 2 hrs additional: 12 hrs total: 14 hrs 20 mins Servings: 8 Yield: 1 loaf

TAG : Overnight Slow Cooker Bread

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