Hello everyone. Earlier this week, I decided to dive into the cookbook below and try a few recipes. Something stood out in this book, the author has several recipes, such as cakes and bread, that you don’t normally think to make in a slow cooker. One in particular that stood out, “Buttery Coconut Bread”, and decided to give it a try. AND, in just 4 hours, I had a loaf of bread, made in a slow cooker.

Why use a slow cooker to make bread?

Why in the world would you make a loaf of quick bread in a slow cooker, when you can make it in the oven in a fraction of the time? There are health benefits to making foods at a low/slow temperature and pace. (1,2)

• Retain natural oils
• Retain moisture
• Retains nutritional content of food – many vitamins are destroyed at high temperatures. Cooking low…