Bread in the Redmond slow cooker always turns out to be very tasty and aromatic. In addition, preparing such a flour product in a modern kitchen device is quite simple and simple. Today we bring to your attention two different ways of making white and rye bread. Which one of them is an oven for your near and dear people is up to you.
A step-by-step recipe for bread in the Redmond multicooker
It is desirable to prepare such a product from premium flour. After all, the only way you get white and lush bread, which you can not only eat with the second and first courses, but also make hearty sandwiches from it.
Required Product Components
To bake white bread in the Redmond multicooker, it is necessary to prepare the following components:
- low-fat milk or plain water (50/50 possible) - 500 ml;
- instant yeast - dessert spoon;
- small table salt - a small full spoon;
- granulated sugar - a large spoon;
- sifted white wheat flour - from 800 g (before thickening the dough);
- refined sunflower oil - 20 ml (to lubricate the bowl).
Foundation preparation
Before baking bread in the Redmond multicooker, you should knead yeast dough well. To do this, pour milk or water into a small saucepan, pour sugar into it , and then warm it up a little. After the sweet bulk product has melted, you need to add instant yeast to the liquid mixture and wait 17 minutes. Next, the base should be poured with fine table salt and sifted white flour. The last ingredient must be added gradually, thoroughly mixing the entire mass with your hands. As a result of such actions, you should get a dough that only sticks slightly to your palms.
Exposure of the base in warmth
In order for the bread in the Redmond crock-pot to turn out to be lush and soft, the yeast dough should be kept warm for about one hour. For this we use a modern kitchen appliance. Thus, the multicooker bowl must be well lubricated with refined oil, and then put the base in it, close the lid and turn on the heating mode for a quarter of an hour. After this, it is advisable to suspend the program, and to withstand the dough for another 45 minutes. During this time, the yeast base should rise well.
Heat treatment
After all the above steps have been done, the multicooker should be put into baking mode for exactly 60 minutes. After the specified time, the bread will practically cook and become rosy. Further, it is recommended to carefully turn it over so that it bakes evenly and takes on a beautiful and regular shape. On the reverse side, it is advisable to cook the bread in the same program for another half hour. As a result, you get a crispy and rosy flour product that is especially tasty when hot.
Delicious rye bread in the Redmond slow cooker
The presented flour product is prepared in almost the same way as the previous bread. However, the methods of kneading and holding the test for these options are slightly different.
So, to cook dark bread in the Redmond multicooker, you will need:
- light wheat flour - 2 cups;
- coarse rye flour - from 700 g (before thickening the dough);
- granulated sugar - a large spoon (one and a half);
- raisins brown or black pitted - ½ cup;
- granular yeast - a full dessert spoon ;
- table salt - a small spoon;
- refined vegetable oil - a little (to lubricate the bowl);
- warm boiled water - 600 ml.
Kneading process
Before using the slow cooker for baking rye products, thoroughly knead the base. To do this, pour warm boiled water into the pan, and then dissolve the sugar and granulated yeast in it. To make the last component swell well, it is advisable to place the container for a quarter of an hour near the battery. Next, pour the salt into the pan, and then gradually add white and rye flour, carefully kneading the dough with your hands.
If you want a sweeter and tastier dark bread, then it is recommended to add brown or black seedless raisins to the base. However, before this, dried fruits need to be sorted, cleaned from twigs, and then washed, scalded with boiling water and left in it for 20 minutes. After this, the raisins should be rinsed again in a sieve, shaken well, depriving it of the maximum liquid, and add to the base. In this case, the dough must be mixed so that the dried fruits are evenly distributed on it. Next, the base must be placed in a warm place where it is desirable to withstand about an hour. In this case, the dough should be beaten periodically with your hands so that it does not “run away” over the edges of the dishes.
Heat treatment
Baking bread in the Redmond multicooker is quite easy and simple, especially if the process of kneading the base is behind. But in order to make such a dark flour product as lush as possible, it is recommended to additionally keep it warm before direct heat treatment. To do this, completely cover the bowl of the kitchen appliance with vegetable oil, and then roll a small ball from the base and place it in a container. It is worth noting that the multicooker should be filled with the test no more than ½ part. Indeed, in the future, the basis will rise even more. After this, the kitchen device must be closed and the heating turned on for 10 minutes. Next, the program should be suspended and kept semi-finished in this position for about half an hour. After this time, the multicooker must be put into baking mode by setting a timer for an hour. If desired, the cooking time of dark bread can be increased by another 15-30 minutes.
After the end of the heat treatment, dark bread with raisins should be carefully removed from the container, and then served directly to the table in a hot state.
Useful tips for housewives
A rye flour product, prepared independently using a slow cooker, will turn out to be tasty and aromatic, if not only raisins, but also aromatic spices are added to its basis. The same goes for white wheat bread. However, instead of spices, it is recommended to pour chopped nuts, lemon zest or candied fruit in advance. Bon Appetit!