Best Slow Cooker Basic White Bread Recipes

SLOW COOKER BREAD

Steps:

• Preheat: Turn the slow cooker on high and allow it to preheat. Line the slow cooker with parchment paper; close the lid.
• In the mixer: Add the water, yeast, and sugar and let the mixture rest for about 10 minutes until the yeast activates - you'll notice it starting to rise in the mixer bowl. Next, add the salt, flour, and parmesan cheese and mix with the dough hook until well incorporated. You will know it's ready when the sides of your bowl are clean.
• Knead the dough: Transfer the ball of dough to a lightly floured surface and knead only a few times until it is smooth. Finally, form the dough into a ball and place it into the preheated slow cooker; close the lid.
• Bake: Bake on high for 2 hours, checking occasionally.
• Brown the bread: Preheat your oven to 450 F degrees. Once finished in the slow cooker, place the bread with parchment paper onto a baking sheet and place in the oven for about 10 to 15 minutes to brown the top!

SLOW COOKER BREAD

Steps:

• Butter a 6-by-3-inch round pan and set aside.
• Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
• Transfer the dough to the prepared pan, transfer the pan to a 6- to 8-quart slow cooker and cover with the lid. Cook on high until the internal temperature of the bread registers 200 degrees F, about 2 hours. Let cool in the pan for 5 minutes, then turn out onto a rack and let cool completely.

SLOW COOKER BASIC WHITE BREAD

Steps:

• Pour 1/2 cup of water into crock pot and preheat the slow cooker/crock pot on High with the lid on.
• Dissolve the yeast in 1/2 cup of the lukewarm water or milk with the sugar and set in a warm - not hot - place.
• Put the flour in a large bowl and sprinkle with the salt.
• Make a well in the centre.
• When the yeast is bubbly, pour the rest of the water or milk, the yeast mixture, and the oil into the well.
• Stir with your fingers (I use a soup spoon) until all the flour has been absorbed.
• Grease a 2 quart mold and place the bread in it. (You can use a coffee can, a casserole dish or a loaf pan, whatever will fit inside your crockpot).
• Brush milk with a pastry brush over the top of the bread.
• Cover loosely with a plate and let stand for 5 minutes in a warm place.
• Place on a trivet in the slow cooker, cover the cooker, and bake on High for 2 to 3 hours.

SLOW COOKER BREAD

Steps:

• Stir 1 cup water and yeast together in a small bowl until yeast is dissolved. Let sit until frothy or foamy, about 10 minutes.
• Mix 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 remain. Add 1 to 2 tablespoons water and stir again; dough should be tacky but not wet.
• Cover container with the lid. Let 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 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.
• Sprinkle some of the sesame seeds on the bottom of the slow cooker. Sprinkle 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. An instant-read 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.

SLOW COOKER BREAD

Steps:

• Mix the flour, yeast and salt in a large bowl and make a well in the middle. Measure 350ml warm water and pour most of it into the well. Mix the flour and water together with your fingers or a wooden spoon until combined into a slightly wet, pillowy, workable dough - add a splash more water if necessary.
• Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook.
• Shape the dough into a large, tight ball and sit the ball on a square of baking parchment. Use the parchment to lift the dough into your slow cooker, cover and set the slow cooker to high. Leave for 2 hrs.
• Lift the bread out using the parchment. The bottom should be crusty and the top should be springy, not soft. (If you have a digital cooking thermometer, the middle of the loaf should be 90C.) If it isn't ready, return to the slow cooker for 15 mins and test again - it could take up to 2 hrs 30 mins.
• The bread won't get a significant crust or golden colour in the slow cooker. Once cooked, you can leave it to cool, or put in the oven at 240C/220C fan/gas 9 for 5-10 mins to get some colour.