A Crockpot Bread Recipe revolutionizes home baking by transforming your slow cooker into an effective bread oven. This innovative method produces a delicious, soft-centered loaf with a surprisingly good crust, all without heating up your kitchen. Perfect for warm weather baking, small spaces without ovens, or simply trying something new, this recipe proves that great bread can come from unexpected places.
What makes this method particularly special is its hands-off nature. While traditional bread baking requires careful temperature monitoring and timing, the slow cooker provides a consistent, gentle heat that creates perfect conditions for bread development. The result is a homemade loaf that’s both foolproof and delicious.
This recipe is also incredibly forgiving, making it perfect for beginners while still satisfying experienced bakers. The slow, steady heat ensures even baking and reduces the risk of burning or underbaking.
Storage Options:
- Room temperature: 2-3 days in paper bag
- Refrigerator: Up to 1 week wrapped tightly
- Freezer: Up to 3 months wrapped well
- Best served same day
- Toast to refresh texture
Summary: Prep Time: 15 minutes Rise Time: 1 hour Cook Time: 2 hours Total Time: 3 hours 15 minutes Servings: 1 loaf (12 slices) Calories: 120 per slice
Equipment:
- 6-quart slow cooker
- Parchment paper
- Large mixing bowl
- Measuring cups and spoons
- Clean kitchen towel
- Wire cooling rack
- Instant-read thermometer (optional)
CROCKPOT BREAD RECIPE
Ingredients: For the Bread:
- 3 cups all-purpose flour
- 1 packet (2¼ teaspoons) active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup warm water (110-115°F)
- 2 tablespoons olive oil
- Extra flour for dusting
Optional Topping:
- 1 tablespoon melted butter
- Sea salt
- Fresh herbs
Instructions:
- Line slow cooker with parchment paper.
- In large bowl, combine 1 cup flour, yeast, sugar, and salt.
- Add warm water and oil to dry ingredients.
- Beat with spoon until well mixed.
- Gradually stir in remaining flour to form a soft dough.
- Turn onto floured surface; knead 5-8 minutes until smooth and elastic.
- Shape into a round loaf.
- Place in prepared slow cooker.
- Cover with lid and let rise 1 hour.
- Cook on HIGH for 2 hours or until internal temperature reaches 190-200°F.
- Remove bread using parchment paper.
- Optional: Brush with melted butter and add toppings.
- Cool completely on wire rack before slicing.
Notes:
- Don’t lift lid during cooking
- Check water temperature to ensure proper yeast activation
- Bread won’t brown much in slow cooker
- Can use bread flour for chewier texture
- Add herbs or cheese to dough if desired
- Place paper towel under lid to catch condensation
- Different slow cookers may require adjusted cooking times
- Let bread cool completely before cutting
- Can brush with egg wash before cooking for better crust
- Internal temperature should reach 190-200°F when done