Activate the yeast. Fill a jug with lukewarm water and stir in half of the sugar, then the yeast. Leave for 10 minutes to foam on the surface (see recipe note 1).
Add the flour, remaining sugar and salt to a large mixing bowl and stir to combine. If mixing by hand, make a well in the middle and gradually pour in the yeast water and then the oil stirring to combine the flour and liquid.
Once a dough begins to form, remove to a floured surface and knead by hand for 10-15 minutes. (see recipe note 2 regarding the use of a stand mixer).
Check the consistency of the dough to ensure it has been kneaded enough to rise and maintain its shape. For this loaf the dough should be stiff and slightly tacky to the touch (see recipe note 3 for methods to check the dough consistency).
Shape the dough in a large ball, cover with a damp tea towel and leave to ferment (first proof) for between 45 minutes - 1 hour 15 minutes depending on the temperature of the room or proofing area. The yeast will activate faster in warmer environments.
The dough will be doubled in size and have a pillowy, smooth texture (see recipe note 4).
Remove the dough to a floured surface and knead for 1 minute to knock the air out of the dough. Shape the dough into a smooth ball then score the surface with a sharp knife in a cross pattern and set aside.
Take a piece of baking parchment and line the base and sides of the slow cooker. Fold any areas where the paper overlaps to create a neat lining then switch the slow cooker to high and leave to heat up with the lid on for around 20 minutes.
Carefully place the ball of dough in the slow cooker resting on the paper.
Take 2-3 sheets of kitchen paper (with the joining sections of the paper intact) and rest these across the top of the slow cooker pot. Trap it in place with the lid of the slow cooker (see recipe note 5). Bake on high for 2 hours.
After the dough is baked (see recipe note 6), remove it from the pot by lifting via the edges of the baking parchment. The loaf will be brown on the top as it has not been in direct contact with a heat source. In fact, the base of the loaf will be firmer and more browned where it has been directly over the heating elements.Optional step: To create a golden brown crust, remove the bread from the baking parchment and place under a medium heat grill for 3-5 minutes.
Once the crust is golden, remove from the heat and set aside on a baking rack to cool. At this point I like to paint the loaf with butter or oil (around 1 tsp) to create a gleam to the surface and moisten any dry areas of the crust.
Notes
Recipe Notes
Yeast. If you have dried instant yeast this step can be skipped - simply add the yeast with the other ingredients.
Food mixers. If you are using a stand or food mixer, apply the dough hook then add the flour, sugar and salt to the bowl and mix to combine. Gradually add the yeast, water and oil and mix on a medium setting for 8 minutes, then remove to a lightly floured surface and knead by hand for 1-2 minutes.
Dough needs to be thoroughly kneaded for the gluten the flour form strong structures. This gives the bread it's texture and shape. Generally 10-15 minutes of kneading by hand and 8-10 minutes in a mixture will be enough to achieve this. Ways to check the dough has been kneaded enough are 1) form a ball shape with the dough and hold it up in an open hand, the dough should be firm enough to hold its shape and not droop or 2) press a finger lightly in the dough to form an indent. The dough should spring back to fill the indent after around 30 seconds.
It's important to proof the dough for the right amount of time to create a good crumb structure and rise. An under-proofed dough will not be doubled in size and still firm to the touch, whilst an over-proved dough will show signs of bubbling and tearing on the surface of the dough.
Kitchen paper under the lid of a slow cooker will catch any excess moisture generated whilst the bread is baking and prevent the dough 'sweating' or becoming saturated. I do not recommend using a tea towel for this as the aroma from any washing detergent used on the tea towel may taint the bread.
Test the bread is baked by knocking on the base of the loaf, this should produce a hollow sound due to the dispersion of air throughout.