Slow cooker bread

1. Mix the four, yeast and salt in a large bowl and make a well in the middle.
2. Measure 350ml of warm water and pour most of it into the well. Mix the flour and water together until combined into a slightly wet, workable dough add a splash more water if necessary.
3. Tip the dough onto a lightly floured surface and knead for at least 10 minutes until smooth and elastic. If you have a mixer with a dough attachment, knead for about 5 minutes instead.
4. Shape the dough into a large, tight ball and sit the ball on a square of baking parchment. Use the parchment to lift the dough into your slow cooker, cover and leave to rise for ~45 minutes. Then set the slow cooker to high. Leave to cook for 2 hours.
5. Lift the bread out using the parchment. The bottom should be crusty and the top should be springy, not soft. If it isn’t ready, return to the slow cooker for 15 minutes and test again – it could take up to 2 hrs 30 minutes.

The bread won’t get a significant crust or golden colour in the slow cooker, but you could put it under the grill for a few minutes to brown if wanted.