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Slow Cooker Bread

Homemade Slow Cooker Bread is always much more delicious than store-bought, and this recipe couldn’t be easier. This simple white bread is easy to make and uses ingredients you probably already have on hand.

Homemade Slow Cooker Bread sliced on a white towel next to a knife.

Once you make your first loaf of bread in the slow cooker you will want to make it every week. This bread recipe can be used as a base for so many different variations!

When you want homemade bread without much hassle, get out your trusted slow cooker! Enjoy slow cooker bread as an appetizer or side to any dish. It’s especially great with soup.

Out of all the bread I’ve made, this slow cooker version just might be my favorite.

Loaf of rustic homemade slow cooker bread on a white towel.

I mean, who would have thought a loaf this gorgeous could be produced in a small appliance designed to slowly cook meats, vegetables, and soups. I just can’t get over how lovely it is.

I’ve dabbled in the slow cooker method before. I made slow cooker orange sweet rolls and slow cooker monkey bread. Each was tasty but nothing like today’s bread.

Slow cooker bread dough in a glass bowl.

I’ve also made so many other variations of bread, from rosemary olive beer bread to the best ever banana bread, the list goes on and on. But, I am loving how slow cooker bread turns out.

It has the texture of a steam bun – so soft and moist.

This bread is possibly the easiest of yeast bread. The dough is prepped the night before simply by mixing all the ingredients together. Then, it sits on the countertop with plastic wrap over the top.

Homemade bread dough in a slow cooker lined with parchment paper.

When you wake up the dough will have developed gluten and doubled, almost tripled, in size. And it will smell of wonderful yeast dough. I love that smell!

When you are ready to bake the bread, just turn it out onto a lightly floured surface and fold it over on itself a couple times. Shape it into a ball and place it in the slow cooker.

It takes around two hours to bake. The effort is minimal and the reward is great!

Homemade Slow Cooker Bread in a slow cooker lined with white parchment paper.

There’s no kneading and no waiting for the dough to rise before baking. It will plump up in the slow cooker and turn into a beautiful rustic bread.

Bread in the slow cooker will not brown. The crust will remain light in color. Because of this, I like to pop it under the broiler for about 5 minutes once it’s finished baking. This will give the crust a lovely golden color.

This is why I love baking! ⇓⇓

Close up view of half a loaf of slow cooker bread.

*Always double check your slow cooker’s manufacturer instructions before attempting this recipe. Some models require the pot to be partially filled with liquid to avoid safety or durability problems. Also, never leave the slow cooker unattended.

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Homemade Slow Cooker Bread sliced on a white towel next to a knife.

Slow Cooker Bread

Yield: 10 servings
Prep Time: 15 minutes
Cook Time: 2 hours
Additional Time: 8 hours
Total Time: 10 hours 15 minutes

Homemade Slow Cooker Bread is always much more delicious than store-bought, and this recipe couldn’t be easier. This simple white bread is easy to make and uses ingredients you probably already have on hand. 

Ingredients

  • 3 ½ cups (455 g) bread flour, SEE NOTE 1
  • 2 ¼ teaspoons instant yeast, (1 envelope) SEE NOTE 2
  • 1 ½ teaspoons salt
  • 1 ½ cups (360 ml) warm water, (105-115°F)

Instructions

  1. In a large bowl, combine the flour, yeast, and salt. Stir with a whisk. Slowly pour in the water. Stir with a wooden spoon until well blended and the dough forms into a ball. Cover the bowl with plastic wrap and let it set on the counter overnight, 8-18 hours.
  2. Line the bowl of the 6-quart slow cooker with parchment paper.
  3. Turn the dough out onto a lightly floured surface. With well-floured hands, flatten the dough into a 9-inch circle, then fold it over onto itself and shape it into a ball. Place the dough into the prepared slow cooker. Place a double layer of paper towel under the lid to prevent condensation from dripping onto the rolls. Turn the slow cooker on high and cook for 2 hours or until the bread is cooked through. The temperature should register 190°F on an instant-read thermometer.
  4. Remove the bread by lifting them out with the parchment paper. 
  5. The fully cooked bread will have a light, soft crust. If you desire a golden crispy crust, place the bread under the broiler for 5 minutes. Set the bread on a wire rack to cool completely before slicing.

Notes

*Always double check your slow cooker's manufacturer instructions before attempting this recipe. Some models require the pot to be partially filled with liquid to avoid safety or durability problems. Also, never leave the slow cooker unattended.

  1. All-purpose flour can be used in place of bread flour. But keep in mind there will be a slight texture difference. Bread flour contains more protein. This absorbs more moisture and creates a chewy texture that is well known in bread. All-purpose flour has less protein and will not absorb as much of the water. This will affect the overall texture.
  2. Active dry yeast can be used in place of instant yeast. You must activate it in the warm water with a pinch of sugar first. Let it sit for 5 minutes. If it doesn't foam up, you will need to try again with new yeast.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 159Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 320mgCarbohydrates: 33gFiber: 1gSugar: 0gProtein: 5g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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Barn

Sunday 15th of August 2021

Can you makes this as wholemeal option and add seeds onto?

Jen Sobjack

Tuesday 17th of August 2021

There shouldn't be any issue mixing seeds into the dough but I don't recommend swapping the flour.

Tom

Friday 30th of July 2021

Really nice recipe. Thank you. I love the simplicity, and more, I love the results. I use my bread machine to mix the dough. I tried baking it in the slow-cooker straight from the bread machine, without the long rise, and I actually couldn’t tell the difference from when I let the dough rest overnight. The first few times I made this, the bottom browned and was hard as a cracker, but it softened up during storage, as it probably absorbed some moisture from the rest of the loaf. Today, I tried something different: I flipped the loaf upside down after 90 minutes and let it bake an additional 30 that way. As a result, the “top” browned a little, and the bottom wasn’t as hard. The flipping did flatten the bread a little, but it’s kind of like a ciabatta anyway, so all good!

Jen Sobjack

Saturday 31st of July 2021

That's wonderful to hear, Tom! Thank you so much for giving the recipe a try.

jess

Wednesday 24th of March 2021

Can you double the recipe?

Jen Sobjack

Wednesday 24th of March 2021

I don't recommend doubling yeast bread recipes because it's not always as simple as just doubling the amount of yeast. I suggest making two separate batches.

Sheryl

Tuesday 23rd of March 2021

This is amazing. Slightly tweaked the recipe to reduce the salt to 3/4 tsp and add 1tbsp sugar and 2tbsp oil. I sometimes sub half the white flour for wholemeal, which works well. Today I put the dough in a loaf tin before putting it in the slow cooker and cooked it for 2 1/2 hours. The crust is softer for little people. I have raved about it to friends.

Jen Sobjack

Tuesday 23rd of March 2021

I'm so glad to hear you enjoy the recipe so much! Thanks for following along and making my recipes.

Emily

Saturday 20th of February 2021

Could you prove in the slow cooker? Only asking as mine lost all the size by moving this into the slow cooker. Has anyone tried this?

Jen Sobjack

Tuesday 23rd of February 2021

This recipe doesn't require proofing. It will proof as it "bakes" in the slow cooker.

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