Butter a loaf pan and set aside. For this one, I used a loaf pan 8 ½ x 4 ½ loaf pan from Wilton. Make sure it fits in the slow cooker before proceeding.
In a large mixing bowl, add the milk, melted butter, active dry yeast, Quick oats, and honey. Mix and let it sit for 4 to 5 minutes.
Add unbleached flour, salt, ground cinnamon, ground ginger, and raisins. Mix until all combined. The dough will be sticky.
Pour the dough into the prepared loaf pan. Spread evenly.
Add 1 cup of water into the slow cooker.
Place the pan in the slow cooker, cover with a towel and let it sit for 30 minutes with the slow cooker off.
After 30 minutes, keep the towel on top of the slow cooker and place the lid on top.
Cook on HI for 3 hours 45 minutes or until internal temperature reaches 205 degrees F.
Take out of the slow cooker and let it rest for 3-4 minutes.
Take the bread out of the pan and place it on a cooling rack.
Cool completely.
Notes
Storage:Crockpot cinnamon raisin bread can be kept for three to four days in the refrigerator. Or, you can wrap leftovers in plastic wrap and freeze them for around two months.Tips:
Make sure your milk is warmed to 90-95 degrees F to properly bloom the active dry yeast. Too cold and activation will be delayed. Too hot, however, and you risk killing the yeast!
Before getting started on your first loaf (trust me—there will be more in your future!) make sure your pan fits in the slow cooker.
Butter works best when greasing the bread pan as it helps form a nice crust. Olive oil or non-stick cooking spray will prevent sticking, but won't help with the crust as much—and who doesn't love a good, crusty bread?!
Don't forget to keep the kitchen towel draped over the slow cooker after you turn on the heat. Simply rest the lid on top of the towel, without worrying about latching it down. This will prevent moisture and condensation from dripping off of the lid and onto the top of the loaf, ruining the crusty bread.