White bread in a slow cooker and oven

Dilute yeast with sugar in 50 ml of warm water and set aside for 10-15 minutes.
Dilute the egg with salt in warm water.

Sift the flour. Smooth it over the surface of the egg mixture.

Pour out the risen yeast and mix it with flour, trying not to touch the liquid. As soon as the yeast is all covered with flour, you can knead the dough. It will be sticky.

You need to hold the bowl in which the dough is kneaded with one hand, knead with the other. The dough does not come off by hand, but stretches after it. Thus, the dough is saturated with oxygen.

You need to knead for 5 minutes. During this time, the dough will become much more elastic than it was at the beginning of the kneading.
Add vegetable oil and mix it into the dough.

 Spread the dough into molds greased with vegetable oil. I used a cupcake mold and a cup for a slow cooker, because I wanted to see what would turn out better: bread in the oven or bread in a slow cooker.

Cover the form with a napkin and leave the bread to come up for 1.5-2 hours in a warm place.

After 2 hours, grease the bread with sour cream and bake in a preheated 180 degree oven for 35-40 minutes. Take out the bread and hold it in the form for 5 minutes, then put it on the grill.

Bread for a slow cooker does not need to be greased with anything. Set the baking temperature for 40 minutes. After the signal, take out the bread, turn it over and bake for another 20 minutes. Get the bread and also put it on the grill.
If you want a crispy crust, then you don't need to cover the bread with anything. If you want a softer crust, sprinkle the bread with water and cover with a napkin.