Slow Cooker Bread
Making bread at home is a very satisfying thing to make and this slow cooker bread recipe results in a delicious cob bread that is soft inside with a beautiful golden crust. Just as it should be.
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How to make bread in the slow cooker
Personally, I think making bread is an incredibly satisfying process and when the resulting bread tastes fantastic, the reward definitely outweighs the effort. This is Even better when I can achieve this in my slow cooker! Using the slow cooker for baking also means I get a fresh bread aroma that lingers around the house a little longer.
Making bread doesn’t have to be the daunting task it may seem. Yes, there are the steps to knead, taste and bake the bread, but each phase is very simple. In addition, in this recipe I also include many specialized tips and instructions for the slow cooker.
Note that I say, special instructions for the slow cooker. Because although keeping baking in the slow cooker is simple, you should pay attention to the fact that it is different from using an oven and can have different results, even from the same recipe.
This is because an oven creates dry, high heat, while slow cookers cook at a lower temperature and trap moisture. There is no way around it, these environmental differences will affect baking. So the best thing you can do is be prepared!
method in my recipe is specially designed for slow cooker, so just follow the steps and you’re done!
Why make this recipe?
- Bread is one of those basic items on the shopping list, so it’s really helpful to have a simple and reliable recipe at home.
- Enjoy a freshly baked cob bread, crispy on the outside and soft in the middle.
- It’s fantastic served with soups, sliced for sandwiches or toasted for breakfast
- an easy-to-follow recipe with specialized instructions for slow cooker
- Lots of tips to simplify the process with ways to check the technique at every step
- It’s easy to add extra aromas or toppings to bread.
What you’ll need
Here’s what you’ll need to make bread in the slow cooker
The exact amounts of ingredients can be found on the recipe card at the bottom of the page.
- Flour – Strong white bread flour so that the bread maintains its shape well and is soft and airy inside.
- Sugar – Sugar feeds the yeast helping to activate it before making the dough. You also need some sugar to balance the flavor.
- Salt – For flavor
- Yeast – I use dry active yeast
- Oil – To help the bread retain moisture and stay fresh longer
- Water – To bind the dry ingredients together and form the dough. It must be warm to activate the yeast and facilitate the kneading of the dough.
- Parchment baking
- Kitchen roll
- A grill (or grill for those in the United States) to brown the top of the bread, this is
- Again optional, but you can choose to use a standing mixer with dough hook to form the dough.
How to Make Baking Bread
Here is a step-by-step guide on how to do it. Full detailed instructions can be found on the recipe card at the bottom of the page.
- Start by activating the yeast. Fill a pitcher with warm water and add half of the sugar and then the yeast. Set aside for 10 minutes until the yeast has foamed on the surface.
- Put the flour, remaining sugar and salt in a large bowl, stir to combine and then gradually pour in the yeast water and mix
- the dough to a
- floured surface and knead 10 minutes. (See the recipe card for instructions on using a stand-up mixer.) Ball-shaped shape.
- Place the dumpling in a large bowl.
- Cover with a warm, damp cloth and let stand for 45 minutes to 1 hour to lift as the dough ferments.
. Add the oil little by little combining to form a dough. Remove
Remove the dough from the
- container and place it on a floured surface
- Knead the dough for 1 minute to remove the air
- dough into a ball and then mark the top with a sharp knife. This encourages crusty sections to form in the crust. Set the dough aside for a final test while preparing the slow cooker.
- Line the slow cooker with baking paper and fold over any overlapping areas (so the paper doesn’t stick into the dough). Place the slow to high cooker and let it heat (about 20 minutes)
- in the slow cooker.
- Bake for 2 hours over high heat.
. Form the
When the slow cooker is hot, place the dough in the center of the paper. Rest 2-3 sheets of kitchen roll on top of the pot and place the lid to secure in place, this traps any excess moisture
Remove the bread by lifting the edges of the baking paper.
To create a golden crust on top (which you simply won’t get in the slow cooker!) briefly place the dough under the grill. See the image below before and after the grill. As you can see, it’s worth it for that beautiful golden color!
Slow cooker is the perfect companion for soups and stews like our slow-cooker tomato soup and slow-cook sausage casserole, but it’s also lovely served simply with butter and jam.
This bread is also cut very well, so it can also be used for sandwiches and toast. It’s a complete winner!
Flour Bread – Bread flour has a higher concentration of protein creating a stronger flavored bread with an elastic texture. Simple flour can be used as an alternative, it will have a more “crunchy” texture, but it will still taste delicious!
Water temperature: The
water must be warm for the yeast to activate, which is about body temperature, so if you dip your finger you should not feel a temperature difference
– Knead for the time necessary to properly combine the ingredients and develop the gluten structures. Not taking the time to do this can result in the bread being dense and sinking in the middle. If I use a mixer, I still knead the dough firmly by hand for a few minutes at the end. This also means I can make sure I feel the right consistency. This short video of King Arthur Flour is a good guide to kneading technique.
Kitchen towel: Slow cookers retain moisture as they are a closed cooking environment. A few pieces of kitchen towel under the lid will absorb moisture to prevent soggy and dense bread.
Baking Parchment – Line the slow cooker with baking parchment to prevent the bread from sticking to the pot. It’s also much easier to lift safely at the end.
“Proof” fermentation of the dough: the temperature of the environment while testing the dough will affect the rate at which it rises. In a warm and sunny kitchen, the dough can increase in 45 minutes to an hour. In a cooler environment it will take longer, so keep this in mind before you start. Also keep in mind that over-testing (if it’s too hot or the dough is left for too long) can cause the yeast to expire before baking, resulting in a dense crumb structure, particularly at the bottom.
Browning: The bread baked in the slow cooker won’t have a golden crust on top, it’s just not a dry enough environment to create this. So I always put it under the grill to brown after baking. I use the grill, not the oven because I just want to keep cooking the crust (the oven would continue to bake all the bread).
Oil – After the bread is cooked and browned under the grill (while it is still hot) I like to paint it with butter or oil immediately. This adds a shine to the bread and removes any dryness of the crust.
Flour – You can replace bread flour with plain flour (for all uses). Whole wheat flour can also be used instead of white bread flour if preferred.
Aromas – Add dried herbs to bread dough to create a slightly different flavor profile. Rosemary and dried garlic granules work very well, just use a moderate amount of each so as not to dominate the bread (1/2 teaspoon). I also like the pre-made bread seasoning envelopes you can buy, like Allinson’s Additions bread-flavored sachets.
Toppings – Sprinkle over some shredded cheddar cheese and freshly cut chives in the last 20 minutes of baking for a delicious covered bread.