Cooking Breads and Cakes

* Exported from MasterCook *

Cooking Breads and Cakes

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- -------ITEMS THAT CAN BE
USED------------------
2 lb Coffee can
1 lb Coffee can
16 oz Vegetable cans
6 c Mold, or 7 cups mold
1 1/2 qt Baking dish

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
my 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 metal 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 continer. Pour 2 cups
of hot water around the container to provide steam for
cooking the bread.

When using a deep-dryer type slow cooker, check
frequently to make sure the water hasn't evaporated.
Add more water if needed.

As a rule, 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 prcedure 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 misture with foil or a lid,
cover the top with four or five layers of paper
towels. Becouse 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. In
addition to molds and coffee cans, spring forms or
small bundt pans make excellent containers.

The containers at the top hold approzimately the same
amount of batter so you can substitute one for another.

From:CROCKERY COOKERY by Mable Hoffman's

Formatted for MM by Janet Newcomer,
JNewcomer1@Genie.Com or JNew273@AOL.Com



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