I’m excited to share my Slow Cooker Bread recipe because it uses pantry staples and a slow cooker so you can make a homemade loaf with almost no effort.

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I never thought a slow cooker could make bread this good, but honestly this Slow Cooker Bread surprised me. It uses simple pantry staples like all purpose flour and active dry yeast, nothing fancy, yet the crumb is soft and the crust somehow different than oven loaves.

I kept thinking about every Crock Pot Bread I tried before and this one still beat most of them, weird right. If you like experiments that actually work, give this a read, you might change how you bake forever, or at least how you spend lazy weekend mornings.

Ingredients

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All purpose flour: Mostly carbs, some protein, low fiber unless you use whole wheat, gives structure.
Warm water: Hydrates flour, activates yeast, no calories, keeps dough soft during proofing.
Yeast: Live microbe that makes dough rise, adds bready flavor, provides B vitamins.
Sugar: Feeds yeast for fermentation, helps browning and slight sweetness, small added carbs.
Salt: Controls yeast activity, strengthens gluten, enhances flavor, don’t skip or bread tastes flat.
Olive oil: Adds tenderness and moist crumb, healthy fats, helps crust stay softer longer.
Butter (for brushing): Optional finishing touch, adds rich flavor and shiny crust, adds saturated fats.
Cornmeal (for dusting): Prevents sticking, adds crunchy base texture, mostly carbs, tiny fiber.

Ingredient Quantities

3 1/4 cups (420 g) all purpose flour

1 1/4 cups (300 ml) warm water, about 105 to 115 F

2 1/4 teaspoons active dry yeast or instant yeast (1 packet)

1 1/2 tablespoons granulated sugar

1 1/2 teaspoons fine salt

1 tablespoon olive oil or vegetable oil

2 tablespoons unsalted butter, melted, optional for brushing

extra flour or cornmeal for dusting the slow cooker bowl, optional

How to Make this

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1. Pour 1 1/4 cups (300 ml) warm water (about 105 to 115 F) into a bowl, stir in 1 1/2 tbsp sugar, then sprinkle 2 1/4 tsp active dry yeast on top and let sit 5 to 10 minutes until foamy; if you used instant yeast you can skip proofing and just mix it with the flour.

2. In a large bowl combine 3 1/4 cups (420 g) all purpose flour and 1 1/2 tsp fine salt, make a well and add the foamy yeast mixture plus 1 tbsp olive or vegetable oil.

3. Mix with a wooden spoon until it starts to come together, then turn out onto a lightly floured surface and knead 8 to 10 minutes until the dough is smooth and elastic; or use a stand mixer with dough hook 5 to 7 minutes.

4. Lightly oil a clean bowl, place the dough in it, cover with plastic wrap or a damp towel and let rise in a warm spot until doubled in size about 60 to 90 minutes; if it doesn’t rise your yeast might be dead so don’t skip the proofing step.

5. Punch the dough down gently, shape into a round loaf (tuck seams under) and oil the slow cooker bowl or line it with parchment; dust the bottom with a little extra flour or cornmeal so it doesn’t stick.

6. Place the shaped loaf seam side down in the slow cooker, cover, and cook on HIGH for about 2 to 2 1/2 hours; avoid lifting the lid too often or you’ll lose heat.

7. Check doneness by inserting a skewer or toothpick in the center it should come out clean and the loaf will sound hollow when tapped; if you have a thermometer the internal temp should be about 190 to 200 F.

8. Turn the slow cooker off and let the bread rest in the cooker for 5 to 10 minutes before carefully lifting it out onto a rack.

9. Brush the top with 2 tbsp melted unsalted butter while still warm for a softer crust, or if you want more color pop it under a hot broiler for 1 to 2 minutes watching closely.

Equipment Needed

1. Measuring cups and spoons, plus a kitchen scale (optional but handy for 420 g flour)
2. Small bowl for proofing the yeast
3. Large mixing bowl for the dough
4. Wooden spoon or silicone spatula, or a stand mixer fitted with a dough hook if you got one
5. Clean floured work surface and a bench scraper for turning and shaping the dough
6. Clean bowl for the rise and plastic wrap or a damp towel to cover it
7. Slow cooker (about 6 to 7 quart) and parchment paper or oil with a little extra flour or cornmeal to dust the bottom
8. Pastry brush, toothpick or skewer for checking doneness, and an instant read thermometer (optional)

FAQ

Q: How long does this slow cooker bread take from start to finish? A: Prep is quick, about 10 to 15 minutes. First rise usually 1 to 1.5 hours until doubled. Cook time on high is about 2 to 3 hours depending on your cooker and loaf size. Total time usually 3 to 5 hours. If you want a crisper top plan 3 to 5 more minutes under a hot broiler.

Q: How do I know the bread is fully baked? A: The safest check is an instant thermometer, 190 to 205 F in the center. If you dont have one, the loaf should feel set and sound slightly hollow when tapped on the bottom. If it seems gummy give it more time or finish in the oven for a few minutes.

Q: My bread gets soggy on top from steam. How do I avoid that? A: A few tricks: dust the cooker bowl with flour or cornmeal and use a parchment round so the loaf sits on dry surface. You can set the dough on a small trivet or inverted ovenproof dish to lift it off the bottom. Also lay a clean kitchen towel over the lid before replacing it to catch condensation. If the top is still soft, pop the loaf under the broiler for a few minutes to dry and brown.

Q: Can I use instant yeast instead of active dry? A: Yes. For instant yeast you can mix it straight into the flour, no proofing needed. If using active dry yeast proof it in the warm water with the sugar until foamy, about 5 to 10 minutes. Use the same amount by weight.

Q: Can I add whole wheat or mix-ins like herbs, cheese, or seeds? A: You can but whole wheat needs extra liquid and a bit more rise time, try replacing up to half the flour with whole wheat first. Add-ins like herbs, cheese, nuts or seeds work great but dont overload the dough or add too much wet filling. Fold them in during the last bit of kneading so they distribute evenly.

Q: How should I store leftovers and reheat slices? A: Cool completely on a rack first so the crumb sets. Store at room temperature in a paper bag or loosely wrapped for 2 to 3 days, or freeze sliced for up to 3 months. Reheat slices in a toaster or warm a whole loaf in a 350 F oven for 10 to 15 minutes for best texture.

How To Make Slow Cooker Bread Recipe Substitutions and Variations

All purpose flour: use bread flour 1 to 1 for a chewier, taller loaf; or swap up to 1 cup with whole wheat flour but you’ll want to add 1 to 2 tablespoons extra water and expect a denser crumb; for gluten free use a cup for cup blend and add about 1 teaspoon xanthan gum per cup if the mix lacks it.
Warm water: substitute warm whole milk or warm buttermilk for richer flavor and softer crumb. Use the same volume and temp but if using buttermilk allow a bit more proof time since acidity slows yeast.
Yeast: instant and active dry are interchangeable by volume but if you use active dry bloom it first in the warm liquid for 5 to 10 minutes. Or use about 1 cup active sourdough starter instead of the packet, reduce flour by roughly 1 cup and plan for much longer rises.
Oil or melted butter: swap olive oil for vegetable oil 1 to 1. For a richer taste use melted butter 1 to 1. To cut fat try unsweetened applesauce 1 to 1 but the loaf will be slightly more dense.

Pro Tips

1) Proof and taste your yeast first. If it doesn’t foam within 5 to 10 minutes toss it and use a fresh packet, because dead yeast ruins the whole bake. Instant yeast can skip proofing sometimes but when in doubt proof a little bit, you’ll save yourself grief.

2) Keep the dough slightly tacky not dry. Add flour sparingly while kneading, you want a soft elastic ball that passes the windowpane test, otherwise the loaf will be dense and heavy.

3) Prep the slow cooker for less condensation and easier removal. Line the bowl with a parchment sling or oil it well, and toward the last 10 to 15 minutes peel the lid back a bit or take it off to let the top firm up, just watch it so you don’t lose all the heat.

4) Let it cool before slicing and finish like you want. Brush warm bread with butter for a softer crust, and wait at least 30 minutes before cutting or the crumb will be gummy and tear apart.

How To Make Slow Cooker Bread Recipe

Recipe by Jessica Freneli

0.0 from 0 votes

I’m excited to share my Slow Cooker Bread recipe because it uses pantry staples and a slow cooker so you can make a homemade loaf with almost no effort.

Servings

servings

Calories

195

kcal

Equipment: 1. Measuring cups and spoons, plus a kitchen scale (optional but handy for 420 g flour)
2. Small bowl for proofing the yeast
3. Large mixing bowl for the dough
4. Wooden spoon or silicone spatula, or a stand mixer fitted with a dough hook if you got one
5. Clean floured work surface and a bench scraper for turning and shaping the dough
6. Clean bowl for the rise and plastic wrap or a damp towel to cover it
7. Slow cooker (about 6 to 7 quart) and parchment paper or oil with a little extra flour or cornmeal to dust the bottom
8. Pastry brush, toothpick or skewer for checking doneness, and an instant read thermometer (optional)

Ingredients

3 1/4 cups (420 g) all purpose flour
1 1/4 cups (300 ml) warm water, about 105 to 115 F
2 1/4 teaspoons active dry yeast or instant yeast (1 packet)
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons fine salt
1 tablespoon olive oil or vegetable oil
2 tablespoons unsalted butter, melted, optional for brushing
extra flour or cornmeal for dusting the slow cooker bowl, optional

Directions

Pour 1 1/4 cups (300 ml) warm water (about 105 to 115 F) into a bowl, stir in 1 1/2 tbsp sugar, then sprinkle 2 1/4 tsp active dry yeast on top and let sit 5 to 10 minutes until foamy; if you used instant yeast you can skip proofing and just mix it with the flour.
In a large bowl combine 3 1/4 cups (420 g) all purpose flour and 1 1/2 tsp fine salt, make a well and add the foamy yeast mixture plus 1 tbsp olive or vegetable oil.
Mix with a wooden spoon until it starts to come together, then turn out onto a lightly floured surface and knead 8 to 10 minutes until the dough is smooth and elastic; or use a stand mixer with dough hook 5 to 7 minutes.
Lightly oil a clean bowl, place the dough in it, cover with plastic wrap or a damp towel and let rise in a warm spot until doubled in size about 60 to 90 minutes; if it doesn't rise your yeast might be dead so don't skip the proofing step.
Punch the dough down gently, shape into a round loaf (tuck seams under) and oil the slow cooker bowl or line it with parchment; dust the bottom with a little extra flour or cornmeal so it doesn't stick.
Place the shaped loaf seam side down in the slow cooker, cover, and cook on HIGH for about 2 to 2 1/2 hours; avoid lifting the lid too often or you'll lose heat.
Check doneness by inserting a skewer or toothpick in the center it should come out clean and the loaf will sound hollow when tapped; if you have a thermometer the internal temp should be about 190 to 200 F.
Turn the slow cooker off and let the bread rest in the cooker for 5 to 10 minutes before carefully lifting it out onto a rack.
Brush the top with 2 tbsp melted unsalted butter while still warm for a softer crust, or if you want more color pop it under a hot broiler for 1 to 2 minutes watching closely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.