Recipe by Katie Notley. Words by Michelle Shearer
We couldn’t pass this recipe up, it created quite the storm over on our Facey page
. Many of you wrote in to say you had tried it, many with great success. Keep an eye on that cooking time as it can vary between our darling slow cookers.
The ingredients below are just the start. From here, add whatever you like to the top. One MamaBaker said she was going to make a well in the middle of the dough and add stewed apples and custard, a girl after my own heart.
Fire up that slow cooker and away ye goes!
3 cups self raising flour
1/2 tspn salt
2 cups warm water
1 tspn cornflour
- Mix all the ingredients together.
- Line the bottom of your slow cooker dish with some baking paper (maybe scatter flour to ensure the bread doesn’t stick to paper). Pour the dough mixture into your slow cooker dish and spread about a bit.
- Over the top, scatter Italian dried herbs, 1 chopped tomato, 2 rashers chopped bacon, 1/2 onion finely chopped and a cup of grated cheese.
- Wrap a tea towel tightly around the lid of the slow cooker (it will be inside the dish) and fit snugly to dish. This helps prevent any condensation.
- Cook on high for around 1 hour and 45 minutes – cooking time will vary so check it after this time.
There are so many variations on this recipe.
Larelle Whittaker ‘Sanders’ (her image above) made Cinnamon Sugar Pull-Aparts with great success. She folded through some cinnamon and brown sugar through the flour and then dotted more of the same on top along with some butter. Naughty girl.
Christine Smyth (her image above): “My Cheats Slow Cooker Foccacia from today’s post! I did add a teaspoon of corn flour though. I just added sesame seeds to the top of mine, as I am going to use it to go with my freshly made pumpkin soup! Will definitely be doing this one again! Thanks!”