Bread Rounds in the Slow Cooker

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   ["Measure & mix all of the dry ingredients.", "Divide into 2 containers.", "Add 1 container, less 1 tablespoon, of the dry mixture to 1/3 cup water.", "Stir until moistened.", "(You must reserve the tablespoon of the flour mixture.", "The wet dough self kneads overnight.", "If the dough is too dry it will not self knead.", "Reserving the tablespoon maximizes the amount of flour that is ""kneaded"".", ").", "Let sit, covered, 8-30 hours.", "(I usually start a batch when I take the last one out of the crock pots, about 20 hours.", ").", "Stir down, adding the reserved flour mixture.", "Spoon into 2 greased ramekins.", "(Anchor Hocking makes a 2 cup one that fits nicely into my slow cooker.", ").", "Place on a rack in the COLD slow cooker.", "(I use a canning ring, but anything that lifts it off the bottom of the slow cooker will work.", ").", "Let rest 1 - 3 hours.", "(I generally do 1.5).", "Turn slow cooker on HIGH & bake for 75 minutes.", "Cool.", "Slice.", "Enjoy."]

* Per serving · 4 servings · Values may vary.

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