Crockpot Pumpkin Bread Food

SLOW COOKER PUMPKIN YEAST BREAD

Steps:

• In a large bowl, mix brown sugar, yeast, pie spice, salt and 1-1/2 cups flour. In a small saucepan, heat milk and butter to 120°-130°; stir into dry ingredients. Stir in pumpkin, egg and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. During the last few minutes of kneading, add raisins, pecans and, if desired, butterscotch chips. Shape into a 6-in. round loaf; transfer to a greased double thickness of heavy-duty foil (about 12 in. square). Lifting with foil, place in a 6-qt. slow cooker. Press foil against bottom and sides of slow cooker., Cook, covered, on high 2-1/2 to 3 hours or until a thermometer reads 190°-200°. Remove to a wire rack and cool completely before slicing.

SLOW COOKER BREAD

Steps:

• Stir 1 cup water and yeast together in a small bowl until yeast is dissolved. Let sit until frothy or foamy, about 10 minutes.
• Mix flour and salt together in a plastic container with a tight-fitting lid. Add yeast mixture and stir with a wooden spoon until evenly combined and no traces of flour remain. Add 1 to 2 tablespoons water and stir again; dough should be tacky but not wet.
• Cover container with the lid. Let dough rise at room temperature for 1 hour.
• Set slow cooker to High. Cut a piece of parchment paper to line the bottom of your slow cooker.
• Dust a clean work surface with flour. Knead dough briefly with floured hands to get rid of any air pockets. Shape into a round or oval loaf depending on the shape of your slow cooker.
• Sprinkle some of the sesame seeds on the bottom of the slow cooker. Sprinkle remaining seeds generously all around the loaf. Place dough in the slow cooker and cover with the lid.
• Cook on High for 2 hours. Lift the lid a couple of times during cooking to release the steam. An instant-read thermometer inserted deep into the loaf should read between 200 and 210 degrees F (93 to 99 degrees C). The surface of the bread should be dry and no longer spongy. Remove the loaf and tap the bottom; it should sound hollow.
• Remove loaf from the slow cooker. Transfer to a wire rack and let cool completely before cutting, at least 1 hour.

CROCKPOT PUMPKIN BREAD

Steps:

• Blend the oil and both of the sugars into a large bowl.
• Then, stir in the beaten eggs and canned pumpkin. Add the remaining dry ingredients and mix thoroughly.
• Pour the batter into a greased or oiled bread pan. (I used a canola oil spray that worked just fine.
• Now add two cups of water to your crockpot and place the pan into a crock pot.
• Cover the top of the crockpot with eight-ten paper towels. This is to trap condensation and keep the bread from becoming mushy.
• Place the crock pot lid on top of the crockpot (I tried to make sure the paper towels were trapped around the lid so they didn't slip) and bake on high 2 1/2 to 3 hours.

CROCK POT PUMPKIN BREAD PUDDING

Steps:

• Lightly coat slow cooker with nonstick cooking spray. Heat milk and butter in microwave on high for 2 1/2-3 minutes or until very hot.
• Whisk together all remaining pudding ingredients except bread in large bowl. stir in hot milk. Add berad cubes; toss gently to coat completely. Transfer to crock pot, cover and cook on high for 2 hours or until knife inserted into center comes out clean.
• Turn off heat and uncover for 15 minutes.
• Sauce: Stir butter, sugar and cream in small saucepan. Bringto a boil over high heat, stirring frequently. Remove from heat and stir in bourbon if desired. Spoon bread pudding into individual bowls and top with sauce.