Description

This Crockpot Bread recipe offers an easy, no-oven method for making a rustic homemade loaf. Using a slow cooker to bake the bread results in a soft, tender crumb with minimal effort. The dough combines simple pantry ingredients including flour, yeast, salt, sugar, and olive oil, making it perfect for beginner bakers or those without access to a traditional oven. For a crisp golden crust, the bread is briefly broiled after slow cooking. Ideal as a side for soups or sandwiches, this vegetarian bread is customizable with herbs, cheese, or garlic for extra flavor.

Ingredients

Scale

Dough Ingredients

3 cups all-purpose flour
1 packet (2 1/4 teaspoons) instant yeast
1 teaspoon salt
1 tablespoon sugar
1 cup warm water (about 110°F)
2 tablespoons olive oil

Additional

Additional flour for dusting
Parchment paper for lining

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Instructions

Mix Ingredients: In a large bowl, combine the flour, instant yeast, salt, and sugar. Add the warm water and olive oil, stirring until the mixture forms a sticky dough.
Knead Dough: Turn the dough onto a floured surface and knead for 5–6 minutes until it becomes smooth and elastic.
First Rise: Shape the dough into a round loaf and place it on a sheet of parchment paper. Cover loosely with a clean towel and let it rise for 1 hour or until doubled in size.
Prepare Crockpot: Line the bottom of your crockpot with parchment paper.
Cook Dough: Transfer the risen dough, still on the parchment paper, into the crockpot. Cover with the lid and cook on high for 2 to 2 1/2 hours until the bread is cooked through and the internal temperature reaches 190°F.
Optional Broiling for Crust: For a golden crust, remove the bread from the crockpot and place it on a baking sheet. Broil in the oven for 2–3 minutes, watching closely to avoid burning.
Cool and Serve: Allow the bread to cool completely on a wire rack before slicing.

Notes

You can add herbs, cheese, or garlic to the dough for extra flavor.
For whole wheat version, replace 1 cup of all-purpose flour with whole wheat flour.
Store leftovers wrapped at room temperature for up to 3 days.
Ensure water is warm but not hot (about 110°F) to properly activate the yeast.
Use instant yeast for faster rising without needing to proof separately.