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.
Prep Time 15 minutesminutes
Cook Time 2 hourshours
Additional Time 8 hourshours
Total Time 10 hourshours15 minutesminutes
Servings 10
Ingredients
3 ½cups(455g)bread flour
2 ¼teaspoonsinstant yeast, 1 envelope
1 ½teaspoonssalt
1 ½cups(360ml)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.