Slow Cooker Bread
The ultimate comfort food, Slow Cooker Bread is easy to make and full of flavor. With a crusty exterior and soft, fluffy interior, it's perfect for any meal. You won't believe how simple it is to achieve this delightful loaf right in your slow cooker. Make it tonight for a crowd-pleasing treat!
Equipment
- KitchenAid Artisan 5 Quart Stand Mixer
- 6-Quart Programmable Slow Cooker
- Aluminum Baking Sheet (2 pack)
- Parchment Paper
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: Start by turning the slow cooker on high. Allow it to preheat for about fifteen minutes. While the slow cooker warms up, line the interior with parchment paper to prevent sticking.
- Prepare the yeast mixture: In your stand mixer, combine the lukewarm water, sugar, and active dry yeast. Let this mixture sit for about ten minutes. During this time, you should see the yeast begin to froth and bubble, indicating it’s activated and ready.
- Mix the dry ingredients: Once the yeast is ready, add the salt and all-purpose flour into the bowl. If using, add the Parmesan cheese as well. Attach the dough hook and mix on low speed until everything is well combined. You’ll know the dough is ready when the bowl’s sides are clean, and it forms a cohesive ball.
- Knead the dough: Lightly flour a clean surface and transfer the dough. Gently knead it for a few moments until it feels smooth and elastic. This should only take a minute or two.
- Shape the dough: Form the dough into a ball and place it into the preheated slow cooker. Make sure it’s centered and covered with the lid.
- Bake: Let the bread bake on high for about two hours. Keep an eye on it during the last half hour to ensure it doesn’t overcook. The bread should be golden brown and sound hollow when tapped.
- Browning the top: Preheat your oven to 450°F. Once the bread is done in the slow cooker, carefully take it out using the parchment paper. Place it on an aluminum baking sheet and pop it in the oven for about ten to fifteen minutes to achieve a beautifully browned crust.
- Cool and serve: Allow the bread to cool for a few minutes before slicing. This helps the crust to set and makes for easier cutting!
Notes
- Storage: Homemade bread is best stored at room temperature in an airtight bag. It stays fresh for two to three days.
- Freezing: For longer storage, wrap your bread in plastic wrap and freeze. It can last up to three weeks in the freezer.
- Variations: Feel free to experiment! Add different cheeses, herbs, or even seeds for a unique twist on the flavor.
- Serving ideas: This bread makes fantastic sandwiches, perfect for pairing with soups, or just toasted with butter!
- Make ahead: Prepare the dough in advance and let it rise in the fridge overnight for a deeper flavor.
- Don’t rush the baking: It’s tempting to open the lid, but try to keep it closed during the cooking process to maintain heat.