Description
This recipe is especially helpful during warm weather when you don’t want to heat up the kitchen, or when your oven is already occupied with another dish. It’s also a great option for anyone who is new to bread baking because the process is straightforward and forgiving.
Ingredients
For the Bread
- 3 cups all-purpose flour
- 2¼ teaspoons active dry yeast, 1 standard packet
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup warm water
- 2 tablespoons olive oil or melted butter
- 1 large egg, optional, for a richer loaf
For the Top
- 1 tablespoon melted butter
- 1 teaspoon olive oil, optional
- Flaky salt, optional
- Sesame seeds, optional
- Everything bagel seasoning, optional
Instructions
Pour the warm water into a large mixing bowl.
The water should feel warm but not hot, approximately 105–110°F (40–43°C).
Add the sugar and yeast.
Stir gently and allow the mixture to sit for approximately 5–10 minutes.
The surface should become slightly foamy.
This is a sign that the yeast is active and ready to use.
If nothing happens after about 10 minutes, your yeast may be old or the water may have been too hot or too cold.
Add approximately 2½ cups of the flour and the salt.
Add the olive oil or melted butter.
If you’re using the optional egg, add it now.
Stir with a wooden spoon or sturdy spatula until a shaggy dough begins to form.
Transfer the dough to a lightly floured surface.
Knead for approximately 6–8 minutes.
The dough should become smooth, soft, and elastic.
If the dough is extremely sticky, add additional flour one tablespoon at a time.
Avoid adding too much flour because this can make the finished bread dense.
Place the dough into a lightly greased bowl.
Turn it once so the surface is lightly coated with oil.
Cover the bowl with a clean kitchen towel or plastic wrap.
Place it somewhere warm and allow it to rise for approximately 1–1½ hours, or until it has doubled in size.
The exact time will depend on the temperature of your kitchen.
Once the dough has doubled, gently press it down to release excess air.
Shape it into a round or oval loaf that will comfortably fit inside your slow cooker.
Don’t make it too large because the bread needs room to expand.
Line your slow cooker with a large sheet of parchment paper.
Leave enough parchment hanging over the sides to make removing the finished bread easier.
Place the shaped dough in the center.
Brush the top lightly with melted butter.
If desired, sprinkle the top with flaky salt, sesame seeds, or everything bagel seasoning.
Place the lid securely on the Crock Pot.
Do not lift the lid repeatedly during cooking.
Every time the lid is removed, heat escapes and the cooking time can increase.
Cook on HIGH for approximately 2–2½ hours.
The exact cooking time depends on the size and shape of your slow cooker and the loaf.
The bread should be cooked through and reach an internal temperature of approximately 190–200°F (88–93°C).
The top will usually remain relatively pale because a slow cooker doesn’t provide the same direct browning as an oven.
If you want a more traditional golden-brown crust, there is a simple extra step.
Carefully remove the cooked bread from the Crock Pot.
Place it on a baking sheet.
Brush the top with a little melted butter.
Place it under the oven broiler for approximately 2–4 minutes, watching it carefully.
This gives the loaf a beautiful golden crust.
You can also simply serve it as-is for a softer crust.
Allow the bread to cool on a wire rack for at least 20–30 minutes.
Although it’s tempting to cut into it immediately, allowing the loaf to cool helps the interior finish setting.
Use a serrated bread knife to slice it.
Notes
The biggest thing to remember with Crock Pot Bread is that the top will not brown the same way it would in a conventional oven.
That’s completely normal.
The slow cooker is excellent at cooking the interior, but it doesn’t provide the dry, direct heat necessary for a deeply browned crust.
If you want that classic bakery appearance, use the optional broiling step after the bread has finished cooking.
Also, avoid opening the slow cooker unnecessarily. Keeping the lid closed helps maintain the consistent heat needed to cook the bread properly.
- Prep Time: 20 minutes
- Cooling Time: 20–30 minutes
- Cook Time: 2–2½ hours
Nutrition
- Calories: 185
- Sugar: 2g
- Carbohydrates: 31g
- Protein: 5g