If you’ve ever wanted a hands-free homemade bread, this slow cooker bread is perfect. My Favorite Easy Tricks. As a busy mom I love it a few simple ingredients And my slow cooker warm and soft bread With almost no effort.
The Best Thing About This Slow Cooker Bread
- It’s soft and delicious no matter when you eat it. A slow cooker creates soft, fluffy bread that tastes just like homemade bread.
- No oven required. Slow cookers do the baking, so they’re perfect when you don’t want to heat up the kitchen or when the oven is already in use.
- Fresh homemade bread anytime: You can make warm bread whenever the craving strikes without having to plan a big baking project.
Slow Cooker Bread Ingredients
- yeast: You can use activated dry yeast instead of instant yeast. It doesn’t work as quickly as instant yeast, so you’ll need to increase the fermentation time by 20 to 30 minutes.
- flour: You can also use bread flour instead of all-purpose flour. The type and brand of flour you use will determine the amount of water needed. You may need to add more water to the dough.
- Water Temperature: Aim for 100-110 degrees. Use an instant-read thermometer to make sure the water isn’t too hot. Otherwise the yeast will die.
- oil: I used olive oil. You can use any cooking oil you like.
How to Make Slow Cooker Bread
Some people might be intimidated by making bread, but trust me, it’s easy. This recipe is simple. Follow the instructions below to make honey butter or Texas Roadhouse cinnamon butter while you’re at it. When you’re done, enjoy it!
Mix and Rise
- mix: Add warm water, sugar, and instant yeast to a stand mixer and mix. Mix until the yeast is dissolved and foamy and let rise for 5 minutes.
- Combine: Add all-purpose flour, olive oil, and salt. Using a dough hook, knead the dough on low speed until it forms a smooth ball and begins to pull away from the sides and bottom of the bowl. This will take approximately 4-5 minutes. If the bread dough looks dry, add water 1 tablespoon at a time and mix until completely combined. If the dough feels very sticky, add more flour, 1 tablespoon at a time, mixing until completely combined. The dough should be sticky and smooth, not sticky or dry.
- Rise: Place the dough in an oiled bowl, cover with a towel or plastic wrap, and let rise in a warm place for 30 minutes until doubled in size.
- Foam Ball: Spray the inside of the slow cooker with non-stick cooking spray. Take a piece of parchment paper and place it in the pot, making sure it is large enough to line the sides. Once the dough has doubled in size, slowly transfer it to the counter. The oil in the bowl should coat the dough to prevent it from sticking. Shape the dough into a round ball by wrapping your hands around the sides and pulling towards you. Repeat this a few times until a smooth, round ball is formed.
cook
- Cook: Carefully place the dough ball into the slow cooker and cover. Turn on HIGH and cook for 2 hours.
- broiler: Once the bread is cooked, the top of the bread will turn pale. If you want the crust to be golden on top, place the bread on a baking sheet and bake for 3 to 4 minutes. Remove the slow cooker bread to a wire rack and allow to cool completely before slicing.
Alyssa’s Expert Tips
Slow Cooker: I used a 6 quart oval slow cooker. I don’t recommend anything smaller than 5 quarts because the bread needs space to expand.
slow cooker bread
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equipment
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1 6 Qt. slow cooker
ingredient
- 1 cup warm water
- 2 tablespoon sugar
- 1 packet instant yeast 2 ¼ teaspoons
- 3 cup all purpose flour
- 2 tablespoon olive oil Or your preferred oil
- 1 teaspoon salt
guideline
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Place in the bowl of a stand mixer. 1 cup warm water, 2 tablespoons of sugarand 1 pack of instant yeast. Mix until the yeast is dissolved and foamy and let rise for 5 minutes.
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add 3 cups all-purpose flour, 2 tablespoons of olive oiland 1 teaspoon salt. Using a dough hook, knead the dough on low speed until it forms a smooth ball and begins to pull away from the sides and bottom of the bowl. This will take approximately 4-5 minutes. If the dough looks dry, add water 1 tablespoon at a time and mix until completely combined. If the dough feels very sticky, add more flour, 1 tablespoon at a time, mixing until completely combined. The dough should be sticky and smooth, not sticky or dry.
-
Place the dough in an oiled bowl, cover with a towel or plastic wrap, and let rise in a warm place for 30 minutes until doubled in size.
-
Spray the inside of the slow cooker with non-stick cooking spray. Take a piece of parchment paper and place it in the pot, making sure it is large enough to line the sides.
-
Once the dough has doubled in size, slowly turn it out onto the counter. Be sure to coat the dough with oil in the bowl to prevent it from sticking to the counter. Wrap your hands around the sides of the dough and pull it toward you, forming the dough into a round ball. Repeat this a few times until a smooth, round ball is formed. Carefully place the dough ball into the slow cooker and cover. Turn on HIGH and cook for 2 hours.
-
Once the bread is cooked, the top of the bread will turn pale. If you want to give the top an even golden color, place the bread on a baking sheet and bake in the oven for 3-4 minutes. Place the bread on a cooling rack and let it cool completely before slicing.
memo
- refrigerator: Store bread in an airtight bag or container at room temperature for 3 to 4 days.
- Freezer: Wrap the bread tightly in plastic wrap and place it in a freezer bag. Store for up to 2 months.
- Stay ahead: Make the dough and place it in the refrigerator to ferment overnight. The next day, shape the dough into a ball and leave it at room temperature for 20 to 30 minutes before putting it in the slow cooker.
nutrition
Simpler Bread Recipes
If you liked this slow cooker bread recipe, try these other easy recipes!
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1 hour 40 minutes
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3 hours 55 minutes
Recipe skill level
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Recipe skill level
Rosemary Focaccia
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