Baking bread in a rice cooker isn't ideal. They can't produce a nice hard crust, and the texture of the bread can have a slightly spongy texture to it. To quote the New York Times, "Cooking foods other than rice in a rice cooker is like baking a layer cake in an Easy-Bake oven: best approached with patience, curiosity and something to snack on in the meantime."
When I was in college, the only appliances allowed in the dorm rooms were microwaves and auto-shut off appliances like rice cookers. Rice cookers might seem unifunctional. They cook rice. With a bit of deduction, it becomes obvious that they can cook other things too. So, I started getting more demanding with my rice cooker, making spaghetti, ramen, eggs, steamed vegetables and even fish. Recently, I've made some amazingly fresh yogurt in a rice cooker.
Before I was brave enough to test the no-knead method of cooking bread, I first started with a tried-and-true bread-in-a-rice-cooker recipe. I spiced it up with some diced jalapenos and within a few hours, I had a soft pillow of jalapeno bread, which my sister immediately devoured.
