After 45 minutes it had risen dramatically....
After 2 hours it looked like this...
I turned it over as the base was getting crisp and I wanted to brown the top a bit. A further 20 minutes and it was ready....
It was surprisingly tasty with soup, a bit crumbly but delicious and it made lovely toast served with a bit of real butter the next day. Not a bit was wasted so I'll definitely try it again, maybe made with oil instead of butter and with a little bit less sugar.
Whilst the bread was cooking I found a ready rolled sheet of puff pastry which needed using up so I made pizza slice with a base of chilli tomato puree, onion, green pepper, tomatoes, feta and a sprinkling of reduced herbs. This was my half .....
The remainder of the pastry made f''Eccles cakes (fake Eccles :) for OH's munchy attacks....
Have a lovely day everyone x
Glad it worked for you, we use our bread maker, just a bit lazy, but whilst we have it we will use it, but handy to know we can use our slow cooker as well.
ReplyDeleteI was gifted a bread maker, and it has proved to be a very good one, but I think that I will try this out as a first reserve.
ReplyDeleteGlad it worked Angie, and you can tweek it to your liking, I made another one last night to go with our pumpkin soup and I used olive oil. I love eccles cakes and puff pastry pizza, I have some puff pastry in the freezer so I might make some soon. Have a lovely weekend. xx
ReplyDeleteI really should try this method of making bread, it seems very straightforward. Your pizza looks delicious. X
ReplyDeleteThat all looks incredibly tasty.
ReplyDeleteMarlene has some really good ideas doesn't she and I am definitely going to try slow cooker bread.
Hugs-x-