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Slow Cooker Bread

Make homemade bread without turning on the oven. This slow cooker bread is soft, fluffy, and incredibly easy to make.
Prep Time10 minutes
Cook Time2 hours
Rise30 minutes
Total Time2 hours 40 minutes
Course: Bread
Cuisine: American
Keyword: 2 hour slow cooker bread, crockpot bread, slow cooker bread, slow cooker bread recipe
Servings: 8 servings
Author: Alyssa Rivers

Equipment

  • 1 6 Qt. Slow Cooker

Ingredients

  • 1 cup warm water
  • 2 tablespoons sugar
  • 1 packet instant yeast 2 ¼ teaspoons
  • 3 cups all-purpose flour
  • 2 tablespoons olive oil or preferred oil
  • 1 teaspoon salt

Instructions

  • To the bowl of a stand mixer, add 1 cup warm water, 2 tablespoons sugar, and 1 packet instant yeast. Mix and let proof for 5 minutes, until the yeast dissolves and starts to turn foamy.
  • Add 3 cups all-purpose flour, 2 tablespoons olive oil, and 1 teaspoon salt. Using a dough hook, let the dough knead on low speed until the dough forms a smooth ball and begins to pull away from the sides and bottom of the bowl. This will take about 4-5 minutes. If your dough feels dry, add water 1 tablespoon at a time, mixing until fully incorporated. If the dough feels very sticky, add flour, 1 tablespoon at a time, mixing until fully incorporated. The dough should feel tacky 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 spot 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 into the crockpot, making sure it's big enough to line the sides.
  • Once the dough is doubled, gently remove it to the counter. The dough should be coated in oil from the bowl so it doesn't stick to the counter. Shape the dough into a round ball by cupping your hands around the sides of the dough and pulling it towards yourself. Do this a few times until a smooth round ball is formed. Carefully place the dough ball into the slow cooker and cover with the lid. Turn it on HIGH and cook for 2 hours.
  • Once the bread is done cooking, the top of the loaf will be pale. If you want to add an even golden color to the top, place the bread on a baking sheet and broil in the oven for 3-4 minutes. Remove the bread to a cooling rack and let it cool completely before slicing.

Notes

Leftover & Make Ahead Instructions
  • Fridge: Store bread at room temperature in an airtight bag or container for 3–4 days.
  • Freezer: Wrap bread tightly in plastic wrap and place it in a freezer-safe bag. Store for up to 2 months.
  • Make Ahead: Make the dough and place it in the fridge to rise overnight. The next day, shape the dough into a ball and let it sit at room temperature for 20–30 minutes before placing it in the slow cooker.

Nutrition

Calories: 201kcal | Carbohydrates: 39g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 294mg | Potassium: 59mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 0.003mg | Calcium: 8mg | Iron: 2mg

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