Homemade White Bread In The Crock Pot!

I was featured on Studio 5’s cooking segment for KSL News for my bread in the Crock Pot. Check out the video-taped segment.

Learn to make bread in the Crock Pot by Bakerette.com

Crock-Pot-Bread-Scratch(570x380)-textMy bread machine broke. I made 3 different batches of bread over the course of several days and they wouldn’t rise. I kept thinking it was my yeast. The yeast wasn’t expired, but I thought maybe it was defunct (like that ever happens). I went and bought some different yeast and made a 4th batch…ummm, it didn’t rise either. Maybe I’m defunct! But I started doing the math and guess what? My bread machine is TWENTY years old and I realized I had pushed it beyond its limits and it finally petered out. Can you believe it’s lasted me that long? So, I gave it its last rights and tossed it. I might have shed a tear.

Now I’m saving my pennies for a new one. In the meantime, I transferred my efforts from the bread machine to the Crock Pot. Didn’t I tell you how much I love my new Crock Pot? I’m totally obsessed with it. I mean, in the short amount of time I’ve had it, I’ve made BBQ’d Pulled Pork, Sloppy Joes, my amazing Roast Beef, my 5-star Beef Stroganoff, incredible Fall-Off-The-Bone Spare Ribs, and now this Classic White Bread!

Remember when I did the Artisan Bread In The Crock Pot? It was completely amazing, too, but it was made with pre-made dough. Many of you wanted a made-from-scratch recipe and I’ve conquered it! I’m doing the happy dance and am proud to present you with this recipe.

Crock-Pot-Bread-Collage(570x570)

 

5.0 from 1 reviews
Homemade White Bread In The Crock Pot!
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Bread, Crock Pot
Cuisine: American
Serves: 12 slices
Ingredients
  • 2 1/4 teaspoons active dry yeast (or 0.25 ounce envelope)
  • 1 teaspoon sugar
  • 1/4 cup warm water
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 cup lukewarm water
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 3 1/2 to 4 cups all-purpose flour
  • Egg wash: 1 egg plus 1 teaspoon water
  • 1 tablespoon butter, melted
Instructions
  1. IMPORTANT: Do NOT pre-heat your slow cooker.
  2. In a small bowl, combine the yeast, 1/4 cup warm water, and 1 teaspoon sugar. Let set for 10 minutes while it does its own thing and foams.
  3. In a large mixing bowl, combine the egg, oil, 1 cup lukewarm water, salt, sugar, and yeast mixture and beat with an electric mixer on low for about 2 minutes making sure to scrape the sides down as you go.
  4. Next, add 3 to 3 1/2 cups of flour to the mixture and continue beating with the electric mixer on low until it is well incorporated and gets "gummy". Turn out onto a lightly floured surface and add a little flour at a time while kneading by hand until the dough becomes smooth and elastic (about 5 minutes). Keep in mind that the dough will be a little sticky. This is normal. Form into a ball.
  5. Line a 5-quart slow cooker with parchment paper. Place the ball of dough in the center of the slow cooker. Cover and cook on high heat for 2+ hours. Not all Crock Pots are the same, so after 1 1/2 hours, check your bread for readiness. The bread will feel firm when you gently press down on the top. If it isn't done, check it every 30 minutes for readiness. NOTE: It will not be brown on top. That's normal. Remove when done. Also note, some slow cookers cook unevenly. Mine does. So after an hour, I grab the edges of my parchment paper and gently rotate it 180 degrees so it cooks evenly.
  6. As mentioned, you'll notice your bread top will not be brown. If you like a soft crust, leave the bread as is, remove and brush with melted butter. If you like a crispier crust, turn your broiler on high. Brush the top of the bread with egg wash, if desired. Place the loaf on a cookie sheet under the broiler on the middle rack for 3-5 minutes or until golden brown. Remove from oven and brush with melted butter.
  7. Let the bread cool completely before slicing.

 Recipe inspired by Stephanie Ashcraft and Janet Eyring of

“101 More Things To Do With A Slow Cooker”

Other Slow Cooker Breads You Might Want to Try:

 

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About Jen

Jen is author, owner, and creative mind behind Bakerette.com. She loves anything chocolate and cheese!

Comments

  1. how far in advance can I prepare the dough? could I prepare the dough and refridgerate it for a week? can I prepare the dough and freeze it until needed?

  2. Ok to substitute olive oil for vegetable oil?

  3. hi want to try your bread recipe but having trouble finding parchment paper,i can only get parchment foil would this be ok to use or could i just use foil.
    thanks

    • Hi Sylvia, you can grease the crock pot insert. It may brown more than you’d like. I haven’t tried foil. I’d love to hear how it works for you.

  4. HI!

    I’ve used this recipe several times now and my whole family loves it! I have found that I don’t care for the overly cooked bottom crust, so I experimented. I placed my stainless steel vegetable steamer in the bottom of my crock pot, (the kind that expands to fit various pots, and has small post on the base.) Then I placed my oiled parchment paper on top of that. This elevated my dough enough that it did not get as hard, but still turned out nicely golden. It did leave my bread with a slightly rounded bottom due to the shape of the steamer basket, but I loved the more tender crust!

  5. Sandy McDonald says:

    What size crockpot do you use (and what crockpot do you like (I need to buy a new one and can’t decide which one to buy – don’t need a really large one as there is just the two of us)

    • Hi Sandy, I use a 4- or 5-quart slow cooker. I have a 4-quart Hamilton slow cooker and a 5-quart Crock Pot. The Hamilton cooks my bread better than my Crock Pot. The Crock Pot brand has a tendency to get too hot and brown my bread too quickly. But for other meals and such, it works great. The Hamilton was cheap ($18) and has worked just fine. I hope that helps!

  6. I made this last week. Delicious! I baked to internal temp of 180 F. It took 3 hrs of crock time. Making another loaf right now. Instead of turning at the half way mark I want to turn it over the time. I’ll make another post on that. Thank for the recipe! David

  7. Can rapid rise yeast be used in place of regular yeast and what do I do differently?

  8. sue thompson says:

    Can you use something else to substitute for the parchment paper. Thank you

  9. Can this be made with whole wheat flour?

  10. I always make bread the old fashion way, but since I live in a cold mountain climate, I sometimes have a long wait to get my bread to rise. I was looking into letting it rise in a warm crockpot and I can across your recipe. Do I need to let the bread rise as I normally would and then cook it in the crock pot? Or do I just throw the unrisen dough in the crock pot and then its done in 2 hours? It usually takes me about 2 1/2 hours to 3 to just get through 2 rises, and then bake. Thanks for your insight.

  11. Hi jen, i just made the bread and it came out great. Nevee knew that I could use the crockpot for breads. Thanks

  12. Just made my first loaf. So easy!! My only issue was the parchment paper stuck to parts of the bottom of the bread. Should I spray pam on it next time or did I leave it in a little to long? It looks delicious though. Thank you for the recipe!!

  13. I never thought of trying to bake bread in a crock pot. Love it! Can’t wait to try it.

  14. I have a 2 quart cooker. Do you think it would still work if I halved the recipe and cooked if for less time? If so, how long should I let it go for do you think?

  15. Jo Ann Murphy says:

    You probably already know this, but to test your dry yeast if you aren’t sure it’s still active is very easy. This way you don’t buy new if the old is still active. In a 1 cup measuring cup put 1/2 cup warm water (110-115 degrees), add 1/2 teaspoon sugar, and 2 teaspoons of yeast., Let it sit for 10 minutes. If it foams and bubbles within the 10 minutes it’s still active. It should be approximately 1/2 milky liquid and 1/2 foam at the end of 10 minutes. You can then use this mixture in your recipe. Just make sure to subtract the 1/2 cup water, 1 t sugar, and 2 t yeast from the recipe
    and add the test mixture. If you are using cake yeast, it’s best to go with the “use by” date on the package.

  16. Paula Hardy says:

    I saw your segment on Studio 5 this morning, I just printed off your recipe and am going to give this a try today. I’m excited to try it out! Do you think a wheat bread recipe would work the same?

    • Thank you, Paula! I hope you enjoy it and that it works well for you! I think the wheat bread would work the same. I also have used Rhodes bread and that has worked beautifully, too.

  17. Brenda Parker says:

    I did it the bread tasted great I had a few mistakes. I waited 2 hours before I checked I should have checked a little earlier,and let it brown under broiler to long. But other than that I was great and my family liked it too. It was easy to make which is great because I am really lazy. Thanks can’t wait to try more crockpot recipes

    • Brenda, that is soooo great to hear! Practice makes perfect! I learned as I went so I could present something that works. I’m so glad you tried and that the family loved it! Try-try-again!

  18. Paula atwood says:

    love your recipes and as I have told before we try most of them am anxious to do this one, crock pot cooking is one of my favorits,my husband also enjoys cooking as it’s most always so easy and clean up a breeze, lookking forward to more from you, thanks Paula .

    • Thank you Paula! I so appreciate your feedback and I’m glad you like the recipes. I love Crock Pot cooking too and will have more recipes to post! Thanks for stopping by and taking the time to comment.

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