slow cooker bread

No Yeast Bread Recipe (Oven/Crockpot)

all-purpose flour

tsp salt

sugar ((OPTIONAL if you prefer a bread that

tsp baking soda

TBSP baking powder

Parmesan cheese ((OPTIONAL))

rosemary (chopped (OPTIONAL))

egg (at room temperature)

unsalted butter

buttermilk ((see substitutions on the notes)

In a mixing bowl, mix together flour, salt, sugar, baking soda, and baking powder.  If you’d desired, stir in Parmesan and rosemary. Whisk egg on the side of the bowl and combine with softened butter. It will be crumbly at first. Then quickly stir in buttermilk, mixing just enough to form a homogeneous dough.

Transfer to a lightly floured surface and quickly knead for 5 to 8 times maximum. Shape into a flat round or oval shape! Score an X on the top center (about ¼-inch deep if baking or 1/3-inch deep if cooking bread in the slow cooker). Transfer right away to either a baking sheet or cast iron skillet lined with parchment paper, or to a lined slow cooker.

IF COOKING IN THE CROCKPOT: Brush bread with buttermilk and cook on high for 2 ½ hours, or until a toothpick inserted in the center comes out clean. For a browned crust, brush crockpot bread with olive oil or melted butter and then broil bread on the middle rack of the oven on top of a lined baking sheet for 3-5 minutes or until lightly brown.  

IF BAKING: Bake in a preheated oven at 375 degrees F (190 degrees C) for about 45 minutes, or until a toothpick inserted in the center comes out clean and the top has browned. For a moist and softer crust, brush bread with extra buttermilk before baking and also every 20 minutes while baking.

Homemade Slow Cooker Bread is always much more delicious than store-bought, and this recipe couldn&rsquo;t be easier. This simple white bread is easy to make and uses ingredients you probably already have on hand.&nbsp;

Slow Cooker Bread

(455 g) bread flour, SEE NOTE 1

instant yeast, (1 envelope) SEE NOTE 2

salt

(360 ml) warm water, (105-115°F)

In a large bowl, combine the flour, yeast,...

In a large bowl, combine the flour, yeast, and salt. Stir with a whisk. Slowly pour in the water. Stir with a wooden spoon until well blended and the dough forms into a ball. Cover the bowl with plastic wrap and let it set on the counter overnight, 8-18 hours.

Line the bowl of the 6-quart slow cooker...

Line the bowl of the 6-quart slow cooker with parchment paper.

Turn the dough out onto a lightly floured...

Turn the dough out onto a lightly floured surface. With well-floured hands, flatten the dough into a 9-inch circle, then fold it over onto itself and shape it into a ball. Place the dough into the prepared slow cooker. Place a double layer of paper towel under the lid to prevent condensation from dripping onto the rolls. Turn the slow cooker on high and cook for 2 hours or until the bread is cooked through. The temperature should register  190°F on an instant-read thermometer.

Remove the bread by lifting them out with...

Remove the bread by lifting them out with the parchment paper. 

The fully cooked bread will have a light,...

The fully cooked bread will have a light, soft crust. If you desire a golden crispy crust, place the bread under the broiler for 5 minutes. Set the bread on a wire rack to cool completely before slicing.

https://mediavine-res.cloudinary.com/video/upload/ksgqsvjeqtvk3binuzhi.mp4

Homemade Slow Cooker Bread is always much more delicious than store-bought, and this recipe couldn’t be easier. This simple white bread is easy to make and uses ingredients you probably already have on hand.

🍞🙌🏻💛 Learn how to make yeast bread in your Crock-Pot in less than 2 hours! Knead it briefly once, place the dough in your slow cooker, and let it do all the work! This is the EASIEST loaf of homemade bread you&#039;ll ever make! It has a crunchy crust with a soft and chewy center and is lovely toasted, as sandwich bread, or use it like you&#039;d use French bread to sop up pasta sauce or dunk into soup.

water

sugar

honey

yeast

vegetable oil oil

To an oval 6-quart slow cooker or similar (5 quart or 7 quart are fine, but don&#39;t go smaller/round, and bigger is unnecessary), place a piece of parchment paper and I like to spray my parchment with cooking spray, although it&#39;s optional. Set aside momentarily.

To a 2-cup glass measuring cup or similar, add the water (warm water from the tap is fine, no need to warm it more), sugar, honey, and sprinkle the yeast on top. Allow it to rest for about 10 minutes, during which time it should turn foamy and creamy. This is called &#39;proofing&#39; the yeast, or proving that it&#39;s alive. While not technically necessary when using instant dry yeast, I always do it to make sure my yeast is good. Tips - The water should be warm, but not too hot because you don&#39;t want to kill the yeast which can happen if it&#39;s too hot. Water that feels nicely hot to wash your hands in is what you&#39;re looking for. If the yeast does not turn foamy and creamy, it means it&#39;s dead or not active, and you would need to start over. Don&#39;t use it because your bread will never rise!

While waiting for the yeast to proof, to a large mixing bowl, add the flour, oil, and salt.

Add the yeasty water mixture to the flour mixture, and using a wooden spoon, stir to combine and form a shaggy dough.

To a clean countertop, sprinkle a few tablespoons of flour, and turn the dough out on the countertop and begin kneading it. Knead it for about 3-4 minutes, or until a smooth round ball can be formed. It will grow in size as you knead it and star to &#39;resist&#39; your kneading. This is what you want, the yeast is alive. Kneading and Dough Tips - Bread dough by its very nature is sticky and tacky and in general, the less flour you add, the lighter and more airy the finished bread will be. However, if your dough is so wet and sloppy that you can&#39;t really knead it, or it&#39;s just not coming together, sprinkle it with a couple tablespoons of flour, knead, and repeat as necessary until it&#39;s firm enough to knead and take shape.

Place your round ball of dough onto the parchment paper in the slow cooker, cover it with a lid, and cook on HIGH for 1 1/2 to 2 hours, or until done. I have not tested on low and believe HIGH is better suited for this recipe. Cooking Tips - If the bottom of your bread is cooking too quickly, flip it over halfway through the cook time. Bread is done when the crust has browned and set, and the interior is cooked through. In general, I would err on the side of more cooking, and not less. You don&#39;t want to slice into it and find that it&#39;s raw. You cannot put it back! Baking does not work that way so I like to be extra certain it&#39;s done. You can try to insert a long wooden skewer in it, and if it comes out gooey at all, it&#39;s not done. Because slow cookers vary a ton in their heat output, the cook time of 1 1/2 to 2 hours is an estimate only, and you should slow cook your bread as long as necessary, even if that mean 2 1/2+ hours. Also, if your kitchen is warm or cold, the flour you used, the density of your dough, will all affect cooking duration. Finally, RESIST the urge to keep checking on your bread because every time you lift the lid of your slow cooker, heat escapes, and it unnecessarily slows down the cooking process. Check after an hour or so, but  be mindful.

Allow the bread to cool before slicing and serving. You can also toast it, serve it with butter, honey, jam, jelly, etc.

Optionally, if you’d like a more browned crust, you can place the loaf on a parchment lined baking sheet, preheat your oven to broil, brush the crust with melted butter, and place it under the broiler for 2-3 minutes. BE VERY CAREFUL if you are doing this! Bread is delicate and can go from fine to burnt to a crisp in less than 30 seconds under a 500F+ degrees broiler so make sure to stand in front of your oven and watch it the entire time, like a hawk, so you don&#39;t burn it.

Storage - Bread will keep airtight at room temp for up to 3-4 days or in the freezer for up to 1-2 months.

Great recipe--i baked for 2hrs &amp; 15 mins (i have a 5 quart slo-cooker) The only thing i will do differently next time is to use half the salt. Will make again for sure!

What a timely recipe!  We were low on bread and I didn't feel like going to the store.  I made it with half white, half whole wheat, and added a tablespoon of vital wheat gluten (to help it rise) and it was delicious.  Bonus that it didn't heat up the kitchen.  This would be a good recipe for someone wanting to dip their fingers into baking with yeast.

I love all your bread receipes. This slow cooker is easy and taste so
good. Thanks for your receipes.

This Slow Cooker Bread recipe needs no yeast and no kneading – super easy and so delicious!

Slow Cooker Bread | No Yeast, No Knead Bread

(360 grams) self rising flour (plus extra for rolling)

tbsp sugar

tsp baking powder

tsp garlic granules ((optional))

tsp Italian mixed herbs ((optional))

½ tsp paprika ((optional))

(130 grams) grated cheddar cheese (or sub with grated mozzarella)

(240 milliliters) low-fat buttermilk

Sift the dry ingredients – flour, baking powder, salt, spices and sugar into a mixing bowl.

Add the mixed herbs and grated cheese. Mix together to combine.

Add the buttermilk and mix together with the spoon, or your hands, until you have a very shaggy loose dough.

Tip the dough onto a floured worktop. Quickly shape the dough to a round loaf – avoid overworking the dough or the bread will be tough.

Cut a deep cross on top of your loaf using a sharp knife.

Transfer to a slow cooker lined with two layers of baking paper.

Cover the cooker with a clean towel or kitchen paper to prevent condensation from dripping on the bread. Add the lid and cook for 2 ½ hours on HIGH.

Lift the bread out using the baking paper and flip it over. Return to the cooker and cook for a further 30 minutes on HIGH.

Take the bread out of the crockpot. It should be cooked through – if you have a digital thermometer check the internal temperature is 95C /200F.

Leave the bread to cool down before slicing and serving. It tastes sensational spread with a little salted butter!

I followed the recipe to the letter and it did not turn out.  I was left with a flat hard as a rock loaf that ended up in the garbage.  Before anyone replies, yes my ingredients were all fresh and I did not over knead it.  I'm happy it worked for some, but I will stick to my tried and true dutch oven and range.

https://www.youtube.com/watch?v=p7EZNF6yurI

This Slow Cooker Bread recipe needs no yeast and no kneading – super easy and so delicious! A foolproof quick bread that’s great with soup or toasted and used to make loaded open sandwiches.

A quick FIVE ingredient no yeast bread plus some optional extras for added flavour!
• Self raising flour ( a.k.a self rising flour)
• Baking powder
• Salt
• Sugar
• Buttermilk – or soured milk

OPTIONAL INGREDIENTS
• Grated cheese – I used reduced fat grated strong cheddar but suspect any • grated cheese would work well here. You can also leave the cheese out entirely
• Garlic granules
• Sweet paprika
• Mixed herbs

Full recipe for Slow Cooker Bread on SupergoldenBakes.com
https://www.supergoldenbakes.com/slow-cooker-bread/

Slow Cooker Bread | Supergolden Bakes

Rustic Slow Cooker Bread is exactly as easy and convenient as it sounds! Skip the loaf pan, the dough rise, and turning on the oven, because the crockpot does it all!

Rustic Slow Cooker Bread

active dry yeast (2¼ teaspoons)

white sugar

all purpose flour (+ more for kneading)

olive oil

Line a 6 quart slow cooker with parchment paper and set aside.

In a large bowl, add the yeast, sugar, and warm water. Mix it together and then let the yeast activate for 10 minutes.

Next, add in the flour, olive oil, honey, and salt. Stir until it comes together.

Lightly flour a large clean surface and turn the dough out onto it. Knead the dough, adding up to 1/2 cup additional flour, as needed, until smooth. It should be slightly sticky.

Shape the dough into a ball and place it into the prepared slow cooker.

Cover and cook on HIGH for 2 hours.

Carefully lift the parchment paper to remove the bread from the slow cooker and let cool before slicing and serving.

I LOVELOVELOVE having the amounts of ingredients listed in the instructions! It can be a pain to scroll up and down all the time to find the amounts. Brilliant!

Could I leave the honey out, or will it affect taste/texture if I do?

Simply the best, easiest recipe! My kids devour and the more I make the more I see how easy it is to tweak and add stuff for jalapeno cheese bread, and Italian herb bread for example

Thank you for sharing.  Recipe turned out great, except for the fact I used my 4 qt. cooker. Definitely cutely needed tge 6 qt. I'll know for next tine!

https://content.jwplatform.com/videos/7RDnSONa.mp4

🙌🏻😋 Learn how to make dinner rolls from scratch in your Crock-Pot in less than 2 hours WITHOUT kneading! These are the EASIEST rolls you’ll ever make! They have a soft and chewy center, a thin crust, and just 4 key ingredients! Whether it&#039;s too hot to turn on your oven or your oven is maxed out for big holiday meals but you want homemade rolls, THIS is the dinner roll recipe to make!

No-Knead Slow Cooker Dinner Rolls

white granulated sugar

unsalted butter (melted)

To an oval 6-quart slow cooker or similar (5-quart or 7-quart are fine, but don&#39;t go smaller/round, and bigger is unnecessary), place a piece of parchment paper and I like to spray my parchment with cooking spray, although it&#39;s optional. Set aside momentarily.

To a 2-cup glass measuring cup or similar, add the water (warm water from the tap is fine, no need to warm it more) and sprinkle the yeast on top and add the sugar. Allow it to rest for about 10 minutes, during which time it should turn foamy and creamy. This is called &#39;proofing&#39; the yeast, or proving that it&#39;s alive. While not technically necessary when using instant dry yeast, I always do it to make sure my yeast is good. Tips – The water should be warm, but not too hot because you don&#39;t want to kill the yeast which can happen if it&#39;s too hot. Water that feels nicely hot to wash your hands in is what you&#39;re looking for. If the yeast does not turn foamy and creamy, it means it&#39;s dead or not active, and you would need to start over. Don&#39;t use it because your bread will never rise!

While waiting for the yeast to proof, to a large mixing bowl, add the flour, melted butter, and salt.

Add the yeasty water mixture to the flour mixture, and using a wooden spoon, stir to combine and form a dough.  Dough Tips – Bread dough by its very nature is sticky and tacky and in general, the less flour you add, the lighter and more airy the finished bread or rolls will be. However, if your dough is so wet and sloppy that it&#39;s just not coming together and it&#39;s sticking very badly to the spoon and the bowl, sprinkle a couple tablespoons of flour, stir more, and repeat as necessary until it&#39;s firm enough to take shape so you&#39;ll be able to handle it.

Form 12 equally sized balls of dough. Tips - Flour your hands a bit to make this easier and less sticky. Don&#39;t make more or less balls, do as indicated.

Place the dough balls into the slow cooker and cover the top with a damp towel to rest for 10 minutes. This is the first and only rise.

Remove the towel and cover the slow cooker with the lid and cook on HIGH for about 1 ½ hours, or until the center of the rolls are cooked through. Cooking Tips - If your rolls appear to be cooking too quickly on one side (some slow cookers heat faster on one side and cook unevenly), simply rotate the slow cooker insert halfway through the cooking time. Cooking time can vary dramatically based on the heat output of your machine. Some are much more potent than others, and things will cook faster in a 7-quart and slower in a 5-quart, in general, based on fullness and surface area. Because slow cookers vary a ton in their heat output, the cook time of 1 1/2 hours is an estimate only, and you should slow cook your rolls as long as necessary, even if that mean 2 or 2 1/2+ hours. Also, if your kitchen is warm or cold, the type of flour you used, the density of your dough, will all affect cooking duration.The rolls are done when the crust has set, and the interior is cooked through. In general, I would err on the side of more cooking, and not less. You don&#39;t want to bite into one and find that it&#39;s raw. You cannot put it back! Baking does not work that way so I like to be extra certain it&#39;s done. You can try to insert a long wooden skewer in it, and if it comes out gooey at all, it&#39;s not done.  RESIST the urge to keep checking on your rolls because every time you lift the lid of your slow cooker, heat escapes, and it unnecessarily slows down the cooking process. Check after an hour or so, but be mindful.

Allow the rolls to cool before serving.  You can serve them with butter, honey, jam, jelly, etc.

Optionally, if you’d like a more browned crust, you can place the rolls on a parchment lined baking sheet, preheat your oven to broil, brush the crust with a bit of melted butter, and place it under the broiler for 1-2 minutes. BE VERY CAREFUL if you are doing this! Bread is delicate and can go from fine to burnt to a crisp in less than 30 seconds under a 500F+ degrees broiler so make sure to stand in front of your oven and watch it the entire time, like a hawk, so you don&#39;t burn it.

I want to try making these rolls for TG but I need about 18-20 rolls.  I have a large (maybe 8 qt?) oval crockpot. Could I make 18 or is better to make two separate batches maybe freezing the first batch?

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Top 6 slow cooker bread recipes from across the web

The most viewed slow cooker bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No Yeast Bread Recipe (Oven/Crockpo...

Slow Cooker Bread

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Slow Cooker Bread | No Yeast, No Kn...

Rustic Slow Cooker Bread

No-Knead Slow Cooker Dinner Rolls

The most viewed slow cooker bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine