Description
This Crockpot Bread recipe offers an easy and hands-off method to bake a delicious homemade bread using your slow cooker. With simple ingredients like flour, yeast, and olive oil, the slow cooker produces a soft, crusty loaf perfect for sandwiches or dipping. Optional toppings like herbs, seeds, or shredded cheese add a flavorful twist to personalize your bread.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 packet (2¼ teaspoons) active dry yeast
- 1 teaspoon salt
Wet Ingredients
- 1½ cups warm water
- 2 tablespoons olive oil
Optional Toppings
- herbs (such as rosemary or thyme)
- seeds (such as sesame, poppy, or sunflower)
- shredded cheese
Instructions
- Prepare the Dough: In a large mixing bowl, combine the flour, active dry yeast, and salt. Add the warm water and olive oil, then mix until a sticky dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
- Prepare Crockpot: Line the crockpot insert with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper.
- Shape and Add Toppings: Punch down the dough and shape it into a round or oval loaf. Place the dough on the prepared parchment paper inside the crockpot. Sprinkle your choice of optional herbs, seeds, or shredded cheese on top.
- Second Rise: Cover the crockpot with the lid or a clean towel, and let the dough rise inside the crockpot for about 30-45 minutes until puffy.
- Cook the Bread: Turn the crockpot to low heat and cook the bread, covered, for 2 to 3 hours. Check at 2 hours; the bread should be firm, springy to the touch, and a deep golden brown on the bottom (lift the bread using the parchment to peek).
- Optional Browning: If you desire a crisper crust, you can carefully transfer the loaf to a baking sheet and place it under a preheated broiler for 3-5 minutes, watching closely to avoid burning.
- Cool and Serve: Remove the bread from the crockpot using the parchment paper, and let it cool completely on a wire rack before slicing. This prevents the bread from becoming gummy inside.
Notes
- Ensure water is warm (about 100-110°F) to activate the yeast properly; water that’s too hot can kill the yeast.
- If your crockpot runs hot, check the bread early to avoid overcooking or drying out.
- You can substitute the all-purpose flour with bread flour for a chewier texture.
- This bread is best eaten within 2 days or sliced and frozen for longer storage.
- Optional toppings add extra flavor and texture but can be omitted for a simple loaf.
