Crock-Pot Double-Boiler Bread Yeah, I'm still at it. I just KNOW there's got to be a good way to bake bread in a crock-pot! Last night, I whipped-up a batch of dough and let it set overnight to rise. Today, my dilemma was to bake it traditionally, or to keep experimenting. Well, by now you know me.... I kept experimenting. Today's CHALLENGE; DOUBLE-BOILER Technique! Of some of the feedback I got from people that read about my other entries in experimental bread baking was a comment that Crock-Pots should always be used with liquid with them. Done properly, that would also spread the heat around the bread much better. I dug through the cabinet to find a stainless steel mixing bowl that fit inside the crock-pot, but not all the way to the bottom. I filled the bottom of the pot with several cups of hot water and then put the mixing bowl on top of that. The bread dough then went inside and the lid on top. With the crock-pot on high, it started baking away. I also made a new ring-o-insulation from cardboard around the pot, but had it avoid the handles and the power knob. This means of cooking was slow. It was up to a four hour bake time. I flipped the loaf over at 2 and a half hours. At one point, I did check the loaf with an instant thermometer and it did read 190 degrees F. In the end, I did still pop