Slow Cooker Bread Recipe

Introduction

Making bread in a slow cooker might sound unconventional, but it yields a soft, tender loaf with minimal effort. This simple recipe uses basic ingredients and lets your slow cooker do the work overnight for a fresh loaf ready the next day.

Ingredients

• 3 ½ cups bread flour
• 2 ¼ teaspoons instant yeast (1 envelope)
• 1 ½ teaspoons salt
• 1 ½ cups warm water (105-115°F)

Instructions

1. Step 1: In a large bowl, combine the bread flour, instant yeast, and salt. Whisk together to distribute evenly. Slowly pour in the warm water while stirring with a wooden spoon until the dough comes together and forms a ball. Cover the bowl with plastic wrap and let the dough rest on the counter overnight, between 8 to 18 hours.
2. Step 2: Line the bowl of a 6-quart slow cooker with parchment paper to prevent sticking.
3. Step 3: Turn the dough out onto a lightly floured surface. With floured hands, gently flatten the dough into a 9-inch circle. Fold it over onto itself and shape it into a smooth ball. Place this dough ball into the prepared slow cooker bowl.
4. Step 4: Place a double layer of paper towels under the slow cooker lid to absorb condensation and prevent water from dripping onto the dough. Cover and set the slow cooker on high for 2 hours, or until the internal temperature of the bread reaches 190°F when checked with an instant-read thermometer.
5. Step 5: Carefully lift the bread out of the slow cooker using the parchment paper. The crust will be light and soft. For a golden, crispy crust, place the bread under a broiler for 5 minutes. Let the bread cool completely on a wire rack before slicing.

Tips & Variations

• Use bread flour for the best texture, but all-purpose flour can be substituted in a pinch.
• Adding herbs or garlic powder to the dough before the first rise can add extra flavor.
• If your slow cooker runs hot, check the bread’s temperature earlier to avoid overcooking.
• For a crustier loaf, after slow cooking, crisp the bread on a baking sheet in a 400°F oven for 10 minutes instead of using the broiler.

Storage

Store leftover bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, slice and freeze the bread in a resealable bag for up to 3 months. Reheat slices in a toaster or oven until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you will need to proof the active dry yeast in warm water for 5-10 minutes before mixing it with the flour and salt. Instant yeast can be mixed directly with dry ingredients.

What if my slow cooker is smaller or larger than 6 quarts?

Adjust the amount of dough accordingly. For smaller slow cookers, reduce the ingredient quantities. For larger slow cookers, this dough quantity should still work, but the bread shape may be thinner or wider depending on the space.

Slow Cooker Bread Recipe

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4.8 from 394 reviews

This Slow Cooker Bread recipe offers a simple and hands-off way to prepare homemade bread using a slow cooker. By combining basic ingredients like bread flour, yeast, salt, and warm water, the dough is left to rise overnight and then cooked gently in a slow cooker to create a soft, tender loaf. For those who prefer a golden, crispy crust, a quick broil finishes the bread perfectly, making it a convenient and delicious option for fresh bread without the need for an oven.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 2 hours
• Total Time: 8 hours 10 minutes to 18 hours 10 minutes (including overnight rise)
• Yield: 1 loaf (about 8 servings) 1x
• Category: Bread
• Method: Slow Cooking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 ½ cups bread flour
• 2 ¼ teaspoons instant yeast (1 envelope)
• 1 ½ teaspoons salt

Wet Ingredients

• 1 ½ cups warm water (105-115°F)

Instructions

1. Mix Ingredients: In a large bowl, combine the bread flour, instant yeast, and salt using a whisk to blend evenly. Slowly pour in the warm water while stirring with a wooden spoon until the mixture forms a cohesive dough ball.
2. Let Dough Rise Overnight: Cover the bowl tightly with plastic wrap and leave it on the counter at room temperature for 8 to 18 hours to allow the dough to ferment and rise slowly.
3. Prepare Slow Cooker: Line the bowl of a 6-quart slow cooker with parchment paper to prevent sticking and make removing the bread easier after cooking.
4. Shape Dough: Turn the risen dough onto a lightly floured surface. Using well-floured hands, flatten the dough into a 9-inch circle, then fold it over itself and shape it into a tight ball. Place the shaped dough into the lined slow cooker.
5. Set Up Lid and Cook: Place a double layer of paper towel under the slow cooker lid to absorb condensation and prevent water from dripping onto the bread. Set the slow cooker on high and cook the bread for 2 hours, or until an instant-read thermometer inserted into the center reads 190°F, indicating the bread is fully cooked.
6. Remove Bread: Carefully lift the bread out of the slow cooker using the edges of the parchment paper.
7. Optional Broiling for Crust: The bread will have a light, soft crust when done. For a crispy, golden crust, place the bread under a broiler for 5 minutes, watching closely to avoid burning.
8. Cool Before Slicing: Transfer the bread to a wire rack and allow it to cool completely before slicing for best texture and flavor.

Notes

• Using parchment paper prevents the dough from sticking to the slow cooker.
• Paper towels under the lid absorb moisture to keep the bread’s crust from becoming soggy.
• The slow cooker temperature may vary, so checking the internal temperature with a thermometer ensures proper doneness.
• Broiling is optional and adds a crispy finish but should be watched carefully to prevent burning.
• Warm water is essential to activate the yeast properly; ensure it’s within 105-115°F.

Keywords: slow cooker bread, no-knead bread, homemade bread, easy bread recipe, overnight bread dough, slow cooker recipes