Side Pannel
Crock Pot Quick Breads and Cakes (Info)
Crock Pot Quick Breads and Cakes (Info)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads, Crockpot
Ingredients List
- 1 Set of instructions
Directions
Breads & Cakes
There are a few tricks to remember when "baking" in one of these pots.
First, turn the control to HIGH (or to the setting which is equivalent to
the HIGH used in the recipes). The LOW setting is too low to give breads
and cakes the texture you expect.
With breads, remember to cover the container with a lid or foil. Tie the
lid or foil onto the container and place the container on a meal rack or
trivet inside the pot. If you don't have a metal rack or trivet to fit
your slow cooker, crumple foil and place it in the bottom of the pot to
support the baking container. Pour 2 cups of hot water around the
container to provide steam for cooking the bread.
When using a deep fryer type of slow cooker, check frequently to make
sure the water hasn't evaporated. Add more water if needed.
In general, it is not a good idea to remove the lid or foil from the
bread container during the first 2 hours of cooking. After that, check the
bread by inserting a toothpick in the mixture. If the toothpick comes out
clean, the bread is done.
When using a standard cake mix, the procedure is slightly different.
Cakes are "baked" in a pan set directly on the bottom of the slow cooker,
similar to the way you would do it in an oven.
It is not necessary to use a trivet or water. Instead of covering the
uncooked cake mixture with foil or a lid, cover the top with four or five
layers of paper towels. Because there is more moisture in a slow cooker
than in an oven, it is necessary to compensate for this with the paper
towels to help absorb the moist top of the cake mix. Also, leave the lid of
your slow cooker slightly open to let extra moisture escape.
The type and kind of container to use for breads and cakes will depend
on the size of your pot. Souffle dishes and springform pans also work, when
they fit in the pot.
There are a few tricks to remember when "baking" in one of these pots.
First, turn the control to HIGH (or to the setting which is equivalent to
the HIGH used in the recipes). The LOW setting is too low to give breads
and cakes the texture you expect.
With breads, remember to cover the container with a lid or foil. Tie the
lid or foil onto the container and place the container on a meal rack or
trivet inside the pot. If you don't have a metal rack or trivet to fit
your slow cooker, crumple foil and place it in the bottom of the pot to
support the baking container. Pour 2 cups of hot water around the
container to provide steam for cooking the bread.
When using a deep fryer type of slow cooker, check frequently to make
sure the water hasn't evaporated. Add more water if needed.
In general, it is not a good idea to remove the lid or foil from the
bread container during the first 2 hours of cooking. After that, check the
bread by inserting a toothpick in the mixture. If the toothpick comes out
clean, the bread is done.
When using a standard cake mix, the procedure is slightly different.
Cakes are "baked" in a pan set directly on the bottom of the slow cooker,
similar to the way you would do it in an oven.
It is not necessary to use a trivet or water. Instead of covering the
uncooked cake mixture with foil or a lid, cover the top with four or five
layers of paper towels. Because there is more moisture in a slow cooker
than in an oven, it is necessary to compensate for this with the paper
towels to help absorb the moist top of the cake mix. Also, leave the lid of
your slow cooker slightly open to let extra moisture escape.
The type and kind of container to use for breads and cakes will depend
on the size of your pot. Souffle dishes and springform pans also work, when
they fit in the pot.
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