An epic cooking failure – my slow cooker bread 0



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A bit more like a rock than a loaf of bread

I am usually a terrific cook… and can follow a recipe well.  Perhaps it was the fact that I was in a hurry to get the article up, so I rushed the process of making the bread dough, which all good proverbs say you should never do…  


Or perhaps I am just impatient full stop, but no one could say today’s slow cooker bread recipe was a success… in fact, my husband went as far as using the words “epic fail”… and told me to write about it… rather than take a photo on a funny angle and profess it good…


I think if I had followed the instructions to the letter, and waited properly for over an hour for the dough to rise  it might have been a success.  But, these photos show the truth, a dense, hard, un-aerated bread, that tasted lovely bathed in butter, while warm, but perhaps this is the only way it would taste good…


Have you had epic cooking fails?  tell me about them… and do you know what I did wrong with my bread.. ?  Perhaps there are others out there with more experience making bread who could share a few tips.


A bit more like a rock than a loaf of bread



The epic fail slow cooker bread – lesson – have patience while your bread rises









Rebecca Wilson

Rebecca Wilson is the founder and publisher of Starts at Sixty. The daughter of two baby boomers, she has built the online community for over 60s by listening carefully to the issues and seeking out answers, insights and information for over 60s throughout Australia. Rebecca is an experienced marketer, a trained journalist and has a degree in politics. A mother of 3, she passionately facilitates and leads our over 60s community, bringing the community opinions, needs and interests to the fore and making Starts at Sixty a fun place to be.

  1. Made me chuckle, as I have had some epic fails, …but yes with bread, warmth, and lots of time needed for bread to rise. I used to leave it for a long time, until it doubles in size, and keep it clear of draughts. You have to treat it like a sick toddler! warmth, gentle while it grows, and plenty of time. I made bread every weekend once by hand, milk rolls and fruit loaves, the lot, now I have forgotten and its just as well, as I would eat the darned stuff, Next time it will work. Most bread makers are fool proof too, but I still liked to bake it in the oven just using a bread maker for the rising and mixing. <Might post some of my fails, in 54 years – been a few.

  2. 🙁 not a good look! Yes patience is a virtue when you’re waiting for dough to rise. Many a time, when making bread by hand, I’ve put the dough on the back window ledge of my car to rise!
    Usually bread needs to be put in an already hot oven and then doesn’t rise any more, just crisps and cooks, hence the need to let it rise as much as possible before it goes in.

  3. Time and warmth are the main ingredients for successful bread making! Flour and yeast are just incidentals. And of time and warmth I think warmth is the most important, yeast can only grow when its really warm. An interesting experiment though Rebecca – I hope you’ll give it another, (more successful) go and report back again. Perhaps I can get Jacqui to start doing it again then, she always made delicious bread, when she was in the mood!!

  4. How old is your yeast? My best bread failures were due to aging yeast, even if still inside the use by date. Good luck next time.

  5. The first photo looks like a delicious giant cooke…haha Your effort should be appreciated, any attempt at making bread, be it a success or an epic fail, should be eaten with pride!! My family ate all mine, and most were failures, just made me keep trying! Don’t ever give up as long as you’re enjoying the experience. :))

  6. Years ago I wanted to show off to my darling father and make his favourite morning tea – hot scones. As much as Dad loved me, and however hard he tried, dunking the scones in hot tea for extended periods, they defied all attempts to be eaten. They would have been perfect used as foundations for a very tall building, but not as food. To this day I still cannot cook scones, my mother’s instructions to use a handful of this and a pinch of that notwithstanding.

    Many years later I tried to make rock cakes for my then new, husband – added them to the scones supporting tall buildings. My talents as a baker mean I am a valued customer at hot bread, cake and pastry shops.

    1 REPLY
    • Love the image of your scones being building bricks, my first attempt when I was a young bride were even left by the sea gulls!

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