Slow Cooker Bread
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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.
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.
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.
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.
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!
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! ⇓⇓
*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.
Slow Cooker Bread
Ingredients
- 3 ½ cups (455 g) bread flour
- 2 ¼ teaspoons instant yeast, 1 envelope
- 1 ½ teaspoons salt
- 1 ½ cups (360 ml) warm water, 105-115°F
Instructions
- 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.
- Line the bowl of the 6-quart slow cooker with parchment paper.
- 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.
- Remove the bread by lifting them out with the parchment paper.
- 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.
- 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.
- 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.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
Too salty apart from that easy and nice texture. Trying again with less salt.
Glad to hear you enjoyed it. A little less salt would be perfectly okay if that’s more suitable to you.
Amazing! It came out better than the bakery’s! I will never buy another bread again…
Amazing! It came out better than the bakery’s! I will never buy another bread again…
it’s been on for 2 hours now, it’s still dough, not just the inside but the outside as well…
The bread will appear to be doughy on the outside because the slow cooker doesn’t “brown” it, but I can assure you that 2 hours is plenty of time to cook the bread all the way through. If you want to add color, pop the bread under the broiler as instructed in the recipe.
This sounds easy and quick to make . I have written down this recipe and I shall try it out .
Ho would this work with spelt flour? Or any other healthy flours?
I haven’t made this with any other flour.
Can I cover the dough with a wet cloth instead of plastic wrap?
Plastic wrap would be best since the dough is sitting out overnight.
Can I cover the dough with a wet cloth instead of plastic wrap?
Would adding parmesan and olives change anything? Other slow cooker parmesan and olive bread recipes use significantly less yeast. Thanks 🙂
I’ve added cheese to crusty bread without making changes to the yeast, like in my rosemary cheese bread. The amount of yeast used is going to affect the texture/appearance of the bread. I like crusty bread with lots of airy holes throughout which is why I use a full packet of yeast. If you use less yeast I imagine you’d have less of those airy holes.
I made the bread today and followed the instructions down to a tee. The slow cooker method was new to me, so I was eager to try it out. It did not really work for me. After 1.5 hours at high (after having preheated it first), I took the “loaf” and transferred it to the oven, because it appeared to be nowhere near done. I finished baking it at 375/190 for about 15 minutes, and the bread turned out great. I had prepared a second batch (with raisins) and, for the sake of science, baked it in the oven all the way. At 375/190 it took about 30 minutes and it turned out perfect. I love the results, but personally, I’ll use the oven again next time. It’s just faster that way, and the bread doesn’t lose its shape.
Thank you for a very easy, basic recipe that turned out delicious, even without a bread maker! Best wishes from Germany 🙂
Hi Claudine! I’m sorry to hear you weren’t pleased with the slow cooker method. I can tell you that it takes at least 2 hours on high for the bread to cook through and you took it out after 1.5 hours, so I can see why it wasn’t done… If you follow the instructions exactly as written, the bread will turn out great. The proof is in the video. 🙂