Slow Cooker Bread
Yes—you CAN make delicious bread at home. Just let your slow cooker do the work.
|Serving size:||1/8 of loaf|
|Prep time:||30 minutes|
|Cook time:||2 hours|
|Total time:||2 hours, 30 minutes|
5- or 6-Quart Slow cooker
Measuring cups and spoons
Recipe Sourced from University of New Hampshire’s Nutrition Connections
1 envelope active dry yeast
1 tablespoon sugar
1 1/2 cups lukewarm water
2 1/2 cups all-purpose flour, and 1/4 extra for kneading
1 cup whole wheat flour
2 tablespoons olive oil OR vegetable oil
1 teaspoon salt
Optional: 3 teaspoons herbs, such as rosemary, thyme, or herbal mix
- Before you begin, wash your hands, surfaces, and utensils.
- Line slow cooker with parchment paper. Cut paper to fit the size of the bottom of the slow cooker, put sheet around the edges so all of the slow cooker is covered.
- In a large bowl, combine yeast and sugar. Add lukewarm water and stir until combined. Add all-purpose flour and whole wheat flour, oil, salt and stir until combined and a shaggy dough begins to form.
- Sprinkle extra flour onto work area, spreading thinly. Knead the dough by pressing it into a ball, and rolling the edge of dough closest to oneself over the other end with the heel of hands. Rotate ball 1/4 turn and repeat kneading motion until dough is smooth and stretchy, about five minutes.
- Roll dough into a ball, then place in the center of the slow cooker. Cook on high until golden on the bottom and cooked through, about 2 hours. (The internal temperature should be about 200 degrees, but bread will not be golden on top.) Carefully remove bread from slow cooker.
- To crisp up the crust, transfer to a baking sheet and broil until golden, 2 to 5 minutes. Prop loaf leaning up on its side against something to prevent settling and let cool for at least 20 minutes.
- Store in a zip-close bag and squeeze the air out of the zip-close bag before sealing to ensure freshness.
- Making bread for the first time? Check out the video for this recipe to learn how to knead dough.
- The yeast used to make this bread is sensitive! Make sure you use lukewarm (between 105 and 115 degrees) water, so you don’t kill the yeast. Yeast is needed to make this bread soft and fluffy.
- We recommend using a 5- or 6-quart slow cooker for best results.