Description

This easy homemade Crockpot Bread recipe offers a soft, flavorful loaf made entirely in a slow cooker. Using simple ingredients like all-purpose flour, yeast, and olive oil, it’s perfect for those without an oven or looking for a convenient bread-making method. The bread cooks slowly on high for a golden crust, with an optional broil step for extra color and texture.

Ingredients

Scale

Dry Ingredients

3 cups all-purpose flour
1 packet active dry yeast (2 1/4 teaspoons)
1 teaspoon salt
1 tablespoon sugar

Wet Ingredients

1 cup warm water (about 110°F)
2 tablespoons olive oil

Optional Toppings

Extra olive oil or melted butter for brushing
Herbs (such as rosemary)
Coarse salt

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Instructions

Activate the Yeast: In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active and ready to use.
Make the Dough: Stir in the all-purpose flour, salt, and olive oil into the yeast mixture until a soft dough starts to form. Transfer the dough to a floured surface and knead it for about 5 to 7 minutes until it is smooth and elastic.
Shape the Loaf: Shape the dough into a round loaf. Prepare your slow cooker by lining the bottom with parchment paper to prevent sticking.
Cook the Bread: Place the dough inside the lined crockpot. Cover with the lid and cook on the high setting for 2 to 2 1/2 hours. The bread is done when the top is set and the bottom is golden brown. Check the internal temperature with a thermometer; it should reach approximately 190°F.
Optional Broil for Crust: For a golden, lightly browned crust, transfer the bread from the crockpot to a baking sheet and broil it for 2 to 3 minutes until the top is toasted to your liking.
Cool and Serve: Allow the bread to cool slightly before slicing. This ensures the interior sets perfectly and makes slicing easier.

Notes

Add rosemary, garlic, or shredded cheese to the dough for extra flavor variations.
Store leftover bread wrapped at room temperature for up to 2 days.
For longer storage, freeze the bread wrapped tightly and thaw before serving.