Ingredients

¼ teaspoon instant yeast or 1/4 cup sourdough starter
1 ¼ teaspoon salt
1 ½ cups water (or whey)

3 cups all-purpose or bread flour

Directions

Combine all the dry ingredients in the rice cooker and pour in 1 ½ cups of water.  Stir with to combine into a fairly wet dough.  Let it rise in an unplugged rice cooker overnight for 12-18 hours.  The longer you let it sit, the more flavor it develops.  Don't go too long or the yeast will break down and die.

The dough is ready when the surface is dotted with bubbles.

Dust some flour on top of the dough and flour your hands.  Fold it over onto itself once of twice.  Then kind of tuck the dough under itself to form a round loaf.  Let it rise for about 2 hours.

Press the cook button.  When it goes off and switches to warm, lift the bread up and gently invert or flip it over.  Press the cook button.  I flipped twice to fully cook my bread.  Rice cooker can be a bit finicky with their auto-shut off feature.  It automatically switches to the warm setting when the temperature reaches 212 degrees F.  I just pressed the cook button whenever I walked by the rice cooker and noticed it had switched back to warm.  You'll know it's ready when the bread is lightly browned on both sides.  All rice cookers vary.  Mine took two hours.

To get a better crust, you can finish the loaf off in the oven at 450 degrees F for 10-15 minutes.