Slow Cooker Bread
User Reviews
4.5
Slow Cooker Bread
Description
The Slow Cooker Bread combines lukewarm water, active dry yeast, sugar, salt, and flour into a yeasted dough that's allowed to activate before soft kneading. The dough is then placed inside a preheated slow cooker lined with parchment, where it bakes at a controlled temperature for around two hours. To achieve a browned, crispier crust, the loaf is transferred to a hot oven for up to 15 minutes. The final bread has a tender crumb with a light crust, enhanced by optional Parmesan cheese mixed in for a mild cheesy flavor. This recipe is helpful for those without a traditional oven or wanting to avoid heating the kitchen. The bread is best stored at room temperature in an airtight bag to maintain freshness for a few days and can be frozen with wrapping for longer storage.
Ingredients
- 1 ⅓ cup water lukewarm
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 3 cups all-purpose flour
- ½ cup Parmesan Cheese grated, optional
Instructions
- Preheat: Turn the slow cooker on high and allow it to preheat. Line the slow cooker with parchment paper; close the lid.
- In the mixer: Add the water, yeast, and sugar and let the mixture rest for about 10 minutes until the yeast activates - you'll notice it starting to rise in the mixer bowl. Next, add the salt, flour, and parmesan cheese and mix with the dough hook until well incorporated. You will know it's ready when the sides of your bowl are clean.
- Knead the dough: Transfer the ball of dough to a lightly floured surface and knead only a few times until it is smooth. Finally, form the dough into a ball and place it into the preheated slow cooker; close the lid.
- Bake: Bake on high for 2 hours, checking occasionally.
- Brown the bread: Preheat your oven to 450℉. Once finished in the slow cooker, place the bread with parchment paper onto a baking sheet and place in the oven for about 10 to 15 minutes to brown the top!
Notes
- Store the bread at room temperature in a cool, dry place inside an airtight plastic bag to keep it fresh for 2 to 3 days.
- Refrigeration is not recommended as it causes the bread to stale faster.
- Freeze wrapped bread tightly in plastic wrap for up to 3 weeks to extend its shelf life.
- Be mindful that heat and humidity encourage mold growth, so store accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 162kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 315mg | 13% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 39IU | 1% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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