Go Back
–+ servings

Slow Cooker Bread

Please rate us
This easy slow cooker bread recipe yields a soft, rustic loaf without the fuss of traditional baking, perfect for sandwiches or dipping.
Print it Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 8 slices
Course: Bread, Side Dish
Cuisine: American
Calories: 130
Ingredients Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 1 package active dry yeast Instant yeast can also be used.
  • 1 cup very warm water (about 105–115°F) Plus 1 tablespoon reserved.
  • 1 teaspoon sugar Used to bloom the yeast.
  • 2 tablespoons avocado oil Can substitute with extra-virgin olive oil for a fruitier taste.
  • 1 teaspoon salt
  • 2 1/2 cups all-purpose flour For whole-wheat variation, replace up to 1 cup with whole-wheat flour.

Method
 

Preparation
  1. Pour 1 cup of very warm water into your mixer bowl. Stir in the sugar and yeast. Let the mixture sit for 10 minutes until foamy.
  2. With the mixer running on low, slowly add the flour. Once incorporated, add the salt and then the oil.
  3. Increase mixing speed and knead for at least 5 minutes until the dough is smooth and elastic.
  4. Line the slow cooker insert with parchment paper or use a slow cooker liner.
  5. Shape the dough into a round loaf and place it in the center of the prepared cooker bowl.
  6. Cover the dough with a clean tea towel to absorb condensation, then put the lid on.
  7. Cook on the low setting for 1½ to 2 hours until the loaf is cooked through and slightly firm to the touch.
  8. Turn the cooker off and let the bread sit with the lid off for a few minutes.
  9. Lift the loaf out using the parchment and let it cool completely on a wire rack before slicing.

Nutrition

Serving: 1gCalories: 130kcalCarbohydrates: 25gProtein: 3gFat: 3gSaturated Fat: 0.5gSodium: 200mgFiber: 1gSugar: 1g

Notes

For a darker crust, transfer the cooled loaf to a baking sheet and broil for 1-2 minutes or use a kitchen blowtorch for browning. Store tightly wrapped for 2 days or freeze for up to 3 months.
Tried this recipe?Let us know how it was!