April 2nd: BLT on Homemade Bread

Today on Cooking Across the Globe 🌎: We decided since we were BORN IN THE USA, and needed to use our tomatoes before they went bad, it was time for a all American lunch…….with a Belgian 🇧🇪 influence. Lars made up some homemade ciabatta and house made frites while his sous chef whipped up the sriracha aioli. Jac was finishing school in the office but the smell of bacon was too much for him so he got to eat his lunch while in class. Overall, we are stuffed and ready for a 😴 nap!


  • Water – We need lukewarm water to assist with the texture of our dough.
  • Sugar – White, granulated sugar.
  • Active dry yeast – This is our leavening agent that will help our bread rise. Instant yeast can be used as well.
  • Salt – Not only does salt give a boost to the flavor of our bread but it will also helps add strength to the dough.
  • Flour – Today I used all-purpose white flour – you’re welcome to try using other options of flour, but based on this recipe it may jeopardize the integrity of your bread.
  • Cheese – I’m using some grated parmesan cheese for some extra flavor – this is optional! I’ve made it both ways and I can honestly say, not much difference.

How To Make Bread In A Slow Cooker

  1. Preheat: Turn the slow cooker on high and allow it to preheat. Line the slow cooker with parchment paper; close the lid.
  2. In the mixer: Add the water, yeast, and sugar and let the mixture rest for about 10 minutes until the yeast activates – you’ll notice it starting to rise in the mixer bowl. Next, add the salt, flour, and parmesan cheese and mix with the dough hook until well incorporated. You will know it’s ready when the sides of your bowl are clean.
  3. Knead the dough: Transfer the ball of dough to a lightly floured surface and knead only a few times until it is smooth. Finally, form the dough into a ball and place it into the preheated slow cooker; close the lid.
  4. Bake: Bake on high for 2 hours, checking occasionally.
  5. Brown the bread: Preheat your oven to 450 F degrees. Once finished in the slow cooker, place the bread with parchment paper onto a baking sheet and place in the oven for about 10 to 15 minutes to brown the top!

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