Slow Cooker Bread
This post may contain affiliate links. Read the full disclosure here.
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.
Can you use Whole Wheat Bread flour instead of White bread flour?
Whole wheat flour is going to absorb much more of the liquid than all-purpose flour will. I haven’t tested the recipe with whole wheat so I can’t say for sure what changes need to be made. You’re welcome to give it a try though.
What size slow cooker? Mine is one and half quart. I think I should cut the recipe in half. But if yours is more than a 4 qt?
I use a 6-quart slow cooker for this recipe.
I have a 6 qt crockpot from Costco. Does it require water? or I’m good to go
I can’t answer that. You’ll need to refer to the owner’s manual of the crockpot in question. It should state if water is required.
How did you get away with not using any sugar for the yeast?
Flour contains enough natural sugar to stimulate the yeast. And the recipe uses instant yeast which is more reliable than active dried yeast. The overnight proofing allows plenty of time for the yeast to feed on the sugar from the flour.
I made the bread today! It came nice and it is delicious! If I double the recipe do I follow the same steps? Thank you.
I recommend making two separate batches and bake them, one at a time, in the slow cooker. If you have 2 slow cookers, you can have both going at the same time.
Hi there!
I am ready to put the dough in a slow cooker but can it be naked in the oven instead? If yes how long and what temp?. Thanks in advance
This recipe is specifically formulated to work in the slow cooker. If you want to cook bread in the oven, you can try my ciabatta bread, rosemary olive beer bread, or rosemary cheese bread.
Made this last night/ today. My daughter had three slices in one sitting. Thank you for sharing such an easy delicious recipe ! I am now a life time follower of your blog .
Thanks, Ling! I’m so happy you enjoyed the bread!
I’m fascinated by this, I’m hoping it’ll work for cinnamon raisin bread, I’m going to make it for breakfast for family staying over the weekend ? if it doesn’t work I’ll be serving toast!
Let me know how it goes!
This is a fantastic recipe which I use all the time. I never buy shop bread now. I tell everybody who will listen to go out and get a slow cooker to make this. However, sometimes the bread rises up so much in cooking that it touches the kitchen paper inside the top, so when you take the paper off it spoils the top of the loaf. Is there something else I can use i.e. put greaseproof paper under the kitchen paper? Cheers
Unfortunately, the greaseproof paper defeats the purpose of the paper towel. Condensation will accumulate on the paper and drip on the bread. The paper towel absorbs all the condensation so it won’t drip. I haven’t found any other method to use in place of the paper towel. But, most slow cooker lids are domed. If you can find a way to mold the paper towel to the shape of the lid and stay in place, that would keep it high enough to stay off the bread.
It turned out pretty well. I found that the top was soggy even with the paper towels, but broiling it definitely helped. Thanks!
It turned out pretty well. I found that the top was soggy even with the paper towels, but broiling it definitely helped. Thanks!