Here’s a simple Slow Cooker Bread recipe—soft, slightly crusty, and perfect even if you don’t have an oven:
Ingredients (makes 1 small loaf)
- 3 cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup warm water (110°F / 43°C)
- 2 tbsp sugar
- 1 tsp salt
- 2 tbsp olive oil or melted butter
Instructions
- Activate the yeast
- In a small bowl, combine warm water and sugar.
- Sprinkle yeast on top and let it sit 5–10 minutes until foamy.
- Make the dough
- In a large bowl, mix flour and salt.
- Add yeast mixture and olive oil. Stir until a sticky dough forms.
- Knead the dough
- Lightly flour a surface and knead dough for 5–7 minutes until smooth and elastic.
- First rise
- Place dough in a greased bowl, cover with a towel, and let rise 45–60 minutes until doubled.
- Prepare slow cooker
- Grease the slow cooker insert or line with parchment paper.
- Shape the dough into a round or oval loaf and place it in the slow cooker.
- Cook the bread
- Cover and cook on high for 2–2.5 hours or low for 3–4 hours, until the bread is firm and cooked through.
- Optional: uncover for the last 15–20 minutes to let the top firm up slightly.
- Cool and serve
- Carefully remove the bread and let it cool on a wire rack before slicing.
💡 Tips
- Slow cooker bread won’t get the same crisp crust as oven bread, but it will be soft and fluffy.
- For a richer flavor, you can add herbs, garlic, or cheese into the dough.
- You can also use whole wheat flour for a healthier version—may need slightly more water.
If you want, I can also give a super-easy 1-hour slow cooker bread that’s no-knead and still soft and fluffy.
Do you want me to give that quicker version?
