I saw this program on TV where they were showing that you could make bread in a modern rice cooker. Just mix the ingredients, poor in and push the button. If I understood it correctly, the reason is works so well is that most modern Japanese rice cookers have a little computer that keeps the temperature at a constant 105 to 110 degress celsius, or about 220 to 230 fahrenheit.
According to the program that’s better for some kinds of bread than making it in an oven because an oven usually has to be hotter to get to the inside but the rice cooker keeps the whole thing at around those temperatures so the bread comes out prefect even along the edges.
To bad I didn’t bring my rice cooker.