"The belly rules the mind."--Spanish Proverb

Honey Wheat Bread in the slow cooker Recipe

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This recipe for Honey Wheat Bread in the slow cooker, by , is from The Simpson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alisa Simpson
Added: Friday, May 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2/3 c. powdered milk
2 c. warm water
2 tbsp. canola or vegetable oil
1/4 c. honey
3/4 tsp. salt
1 envelope(.25 oz.) or 2 1/4 tsp. active dry yeast
3 c. whole wheat flour
1 c. flour

Directions:
Directions:
In a bowl, dissolve powdered milk in warm water, then combine with oil, honey, salt, yeast, and half of both flours. With an electric mixer, beat on low speed 2 minutes. Add remaining flour and beat on low until combined. Place dough in greased 4 to 5-quart slow cooker. Cover and cook on high heat 2-3 hours. Makes 10-15 servings.
Remove stoneware from slow cooker and let stand 5 minutes. Invert bread onto a serving platter while still hot.

Personal Notes:
Personal Notes:
This will not look like it is done. It will not be brown on top. It will be done however.

 

 

 

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