Description
This Crockpot Bread recipe is an easy way to bake homemade bread without an oven. The slow cooker creates a soft, fluffy loaf with a golden crust. Perfect for beginners or when your oven is occupied!
Ingredients
Units
Scale
- 3 cups (375 g) all-purpose flour (or bread flour)
- 1 packet (2 1/4 tsp or 7 g) active dry yeast
- 1 tbsp sugar
- 1 tsp salt
- 1 cup (240 ml) warm water (110°F or 43°C)
- 2 tbsp olive oil or melted butter
Instructions
1. Prepare the Dough:
- In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until the yeast is foamy.
- Add the flour, salt, and olive oil to the yeast mixture. Mix until a dough forms.
2. Knead the Dough:
- Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
3. Prepare the Crockpot:
- Line the bottom of your crockpot with parchment paper. This prevents sticking and helps with easy removal.
4. Shape the Dough:
- Punch down the risen dough and shape it into a round loaf. Place the loaf onto the parchment paper in the crockpot.
- Cover the crockpot with the lid.
5. Cook the Bread:
- Cook on HIGH for 2-3 hours. The bread is done when the top is firm and a toothpick inserted into the center comes out clean.
6. Optional: Broil for a Golden Crust:
- If you prefer a golden crust, preheat your oven’s broiler. Place the cooked bread on a baking sheet and broil for 2-3 minutes, watching closely to avoid burning.
7. Cool and Serve:
- Allow the bread to cool on a wire rack for at least 15 minutes before slicing.
Notes
- Add herbs, garlic, or cheese to the dough for a flavored loaf.
- For a softer crust, skip the broiling step.
- Store leftovers in an airtight container at room temperature for up to 3 days.