bread baked in a slow cooker

Slow Cooker Bread (Basic White Yeast Loaf)

Servings: 1 round loaf (6–8 slices)

Prep Time: 15 minutes

Rise Time: 1 hour

Cook Time: 2 to 2.5 hours

Total Time: About 3.5 hours

Ingredients

• 3 cups (375 g) all-purpose flour or bread flour

• 1 packet (2 1/4 teaspoons) active dry yeast

• 1 teaspoon salt

• 1 tablespoon sugar

• 1 tablespoon olive oil or melted butter

• 1 cup (240 ml) warm water (about 40–45°C / 105–115°F)

Instructions

1. Make the Dough:

1. In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes, until foamy.

2. Add olive oil, salt, and flour. Mix until a dough forms.

3. Knead by hand (on a floured surface) or with a dough hook for 8–10 minutes, until smooth and elastic.

4. Shape into a ball.

2. Let the Dough Rise:

1. Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.

3. Prepare the Slow Cooker:

1. Line the bottom of a 5 to 6-quart slow cooker with parchment paper.

2. Place the risen dough in the center of the cooker.

4. Cook the Bread:

1. Cover with the lid (do not open during cooking) and cook on High for 2 to 2.5 hours.

2. The bread is done when the top is firm and a toothpick inserted into the center comes out clean.

   • Internal temperature should be around 90°C (195°F).

5. Optional: Brown the Crust:

The slow cooker will not brown the top of the loaf. To add color:

• Preheat a broiler.

• Place the cooked loaf (parchment removed) on a baking sheet and broil for 2–3 minutes, watching closely to avoid burning.

6. Cool and Serve:

Let the bread cool on a wire rack for at least 20 minutes before slicing.

Tips:

• Do not open the lid during cooking; it releases heat and may affect rising/baking.

• Use bread flour for better structure and chew.

• You can add herbs, garlic, or cheese to the dough for variations.

Storage:

• Store at room temperature in a sealed bag for up to 3 days.

• Can be frozen (whole or sliced) for up to 2 months.

Would you like a whole wheat version, no-yeast option, or a cheesy garlic variation?