We’re excited to share with you the process of how to make slow cooker bread, It’s another way you can rock your pot and shows just how versatile this kitchen appliance really is.
The beauty of this recipe is it’s extremely simple and the results are fantastic. One thing to remember is that the bread will not brown up the way it does in the oven. If you want your loaf to be golden, simply pop it under the broiler at the end of the cooking process for a few minutes.
Slow Cooker Bread Ingredients
- 1 cup lukewarm water
- 1 ½ teaspoons active dry yeast
- 2 ½ cups bread flour
- 1 ½ teaspoons salt
- 1 tablespoon lukewarm water, or more as needed
- parchment paper
- ¼ cup sesame seeds
Slow Cooker Bread Video
via All Recipes
Are you ready to learn how to make Slow Cooker Bread? We are including this video tutorial from All Recipes. In order to achieve the best possible results, we highly recommend that you view it. To watch, press play above ^
Slow Cooker Bread Instructions
via All Recipes
Stir 1 cup of water and the yeast together in a small bowl until yeast is dissolved. Let the mixture sit until it becomes frothy or foam. This usually takes around 10 minutes.
Mix the flour and salt together in a plastic container with a tight-fitting lid. Add yeast mixture and stir with a wooden spoon until evenly combined and no traces of flour remains. Add 1 to 2 tablespoons of water and stir again; the dough should be tacky but not wet.
Cover the container with the lid. Let the dough rise at room temperature for 1 hour.
Set slow cooker to High. Cut a piece of parchment paper to line the bottom of your slow cooker.
Dust a clean work surface with flour. Knead the dough briefly with floured hands to get rid of any air pockets. Shape into a round or oval loaf depending on the shape of your slow cooker.
Cooking Your Bread
Sprinkle some of the sesame seeds on the bottom of the slow cooker. Sprinkle the remaining seeds generously all around the loaf. Place dough in the slow cooker and cover with the lid.
Cook on High for 2 hours. Lift the lid a couple of times during cooking to release the steam. A thermometer inserted deep into the loaf should read between 200 and 210 degrees F (93 to 99 degrees C). The surface of the bread should be dry and no longer spongy. Remove the loaf and tap the bottom; it should sound hollow.
Remove loaf from the slow cooker. Transfer to a wire rack and let cool completely before cutting at least 1 hour. As your loaf will be pale, you can brown your bread up by placing it under a broiler in your oven for a few minutes until golden brown. This step is optional.