Slow-Cooker Bread

If you do not bake your bread dough, you can try cooking it in the slow cooker. And, a good recipe for Slow-Cooker Bread is introduced here. Place the dough in the slow cooker and cook until cook through. To make it crispier, transfer your bread to a baking sheet and broil until golden, 2 to 3 minutes. Easy, right? Hope it work with you!

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Slow-Cooker Bread

Recipe by Bell BrittanyCourse: Breakfast, SnacksCuisine: AmericanDifficulty: Easy

Servings

6-8

servings

Prep time

15

minutes

This slow cooker bread may help spicing up your cooking time. Once you are short on time, just let it help.

Ingredients

• 3 1/2 c. all-purpose flour

• 1 envelope active dry yeast

• 1 1/2 c. luke-warm water

• 2 tbsp. extra-virgin olive oil

• 1 tbsp. sugar

• 1 tsp. kosher salt

Directions

• Line a slow cooker with parchment paper.
• Combine yeast and sugar in a large bowl. Add water and stir until combined.
• Stir in flour, olive oil and salt until combined and a shaggy dough begins to form.
• Transfer dough to a lightly floured surface, knead until it becomes smooth and soft, about 5 minutes. Carefully remove bread from slow cooker.
• To crisp up crust, transfer bread to a baking sheet and broil until golden, 2 to 3 minutes. Let cool for at least 20 minutes.
• Slice and serve warm or at room temperature.

Recipe Video

Source: https://www.delish.com/cooking/recipe-ideas/recipes/a54771/slow-cooker-bread-recipe/

Notes

Slow-Cooker Bread is a simple homemade bread option that uses a slow cooker instead of a traditional oven for most of the cooking. A basic yeast dough made from flour, water, olive oil, sugar, and salt is mixed, kneaded briefly, and then cooked gently in a parchment-lined slow cooker. Once the bread is fully cooked through, it can be quickly broiled to add color and a firmer crust.

This method works because the slow cooker provides steady, even heat that allows the dough to cook without drying out. The dough sets and rises gradually, producing a soft interior with a mild flavor. Since slow cookers don’t brown well, finishing the loaf under the broiler adds texture and improves the exterior without affecting the inside. Letting the bread cool before slicing helps the crumb firm up and prevents gumminess.

This recipe fits well into everyday home cooking when oven space is limited or when a hands-off method is preferred. The bread can be served warm or at room temperature and stores well wrapped for short periods. It works best sliced after cooling, and the shape can be adjusted as long as the dough fits comfortably in the slow cooker.