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Recipe Category: Bread
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Ingredients
- 2¾ teaspoons (7 g) yeast
- 1¼ cups (295 ml) warm water, divided
- ¼ cup plus 1 teaspoon (55 g) sugar, divided
- ¼ cup (60 ml) egg substitute
- ¼ cup (60 ml) canola oil
- 3½ cups (438 g) flour, divided
Method
- Dissolve the yeast in ¼ cup (60 ml) water with 1 teaspoon sugar
- Let stand until bubbles form
- Add egg substitute, oil, remaining 1 cup (235 ml) water, remaining ¼ cup (50 g) sugar, and 2 cups (250 g) flour until well mixed
- Stir in remaining flour until dough is workable
- Place dough in a 2-pound (900 g) coffee can sprayed with nonstick baking spray (one that contains flour)
- Place in slow cooker, cover, and cook on high for 2 to 3 hours
- Remove and let stand for 5 minutes before removing from can
- Yield: 12 servings
- Per serving: 33 g water; 199 calories (24% from fat, 10% from protein, 66% from carb)
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