Couldn't Be Easier Slow Cooker Bread
Discover the magic of homemade bread with our "Couldn't Be Easier Slow Cooker Bread," a no-fuss recipe perfect for beginners and seasoned bakers alike. This simple yet flavorful bread requires just six pantry staples—flour, yeast, salt, sugar, warm water, and a touch of olive oil. Skip the oven and let your slow cooker do all the heavy lifting, creating a perfectly golden, tender loaf with minimal effort. With just 10 minutes of prep time, this recipe combines quick assembly with the satisfaction of freshly baked bread. Ideal for pairing with soups, sandwiches, or as a standalone treat, this slow cooker bread is an effortless way to elevate your baking game. Plus, it’s a great hack for keeping your kitchen cool while still enjoying warm, homemade comfort food!
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Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Salt
- 1 tablespoon Granulated sugar
- 1.25 cups Warm water (about 110°F/45°C)
- 1 teaspoon Olive oil (optional, for greasing)
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, active dry yeast, salt, and granulated sugar. Mix well to evenly distribute the dry ingredients.
Step 2
Pour the warm water into the bowl and stir with a wooden spoon until the dough comes together. It will be slightly sticky but should form a rough ball.
Step 3
Turn the dough out onto a lightly floured surface and knead it for about 5 minutes until it becomes smooth and elastic. If the dough is too sticky, add a small amount of flour, 1 tablespoon at a time, but avoid over-flouring.
Step 4
Shape the dough into a round ball and place it in a clean, lightly greased bowl. Cover with a clean kitchen towel and allow it to rest for 30 minutes to rise. The dough should slightly puff up during this time.
Step 5
Line the bottom of your slow cooker with parchment paper to prevent sticking. If desired, lightly grease the parchment paper with olive oil.
Step 6
Place the dough ball into the slow cooker. Cover with the lid and set the slow cooker to the HIGH setting.
Step 7
Cook the bread for 1.5 to 2 hours, or until the internal temperature reaches 200°F (93°C) when measured with a food thermometer. The bread should appear firm and slightly golden on the bottom.
Step 8
Once fully cooked, transfer the bread to a wire rack to cool for at least 20 minutes before slicing.
Step 9
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
| Serving size | (690.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1417.5 |
| Total Fat 8.3g | 0% |
| Saturated Fat 1.2g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 2369.8mg | 0% |
| Total Carbohydrate 290.0g | 0% |
| Dietary Fiber 11.2g | 0% |
| Total Sugars 13.3g | |
| Protein 39.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 51.0mg | 0% |
| Iron 17.0mg | 0% |
| Potassium 528.7mg | 0% |
Source of Calories