This easy four-ingredient no-knead bread can be made effortlessly in your slow cooker. It is the perfect solution when you want homemade bread, but the oven isn’t an option. Slow cooker bread is great for camping trips or tailgating when you have access to an electrical outlet, but not an oven. It’s also a nice option when your oven is full of other dishes with no room leftover for baking bread bread. Plus, a slow cooker is a great tool to use in the summertime when it is warm outside and you don’t want to heat up your kitchen.
All you have to do is mix together flour, instant yeast, salt, and water. Cover and let it rise until it has doubled in size. Finally, form the dough into a round ball and place in a parchment lined slow cooker. That’s it! When you lift the lid two hours later, you will have a perfectly cooked loaf of bread.
The result is a soft and fluffy round loaf of bread with a delightfully crisp bottom crust. If you want a crispy golden crust on top, once the bread is out of the slow cooker, simply place the loaf under the broiler for about 5 minutes.
Ingredients
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3 1/2 cups all-purpose flour
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1 (2 1/4-teaspoon) package instant dry yeast
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1 1/2 teaspoons salt
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1 1/2 cups warm water
Steps to Make It
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Gather the ingredients.
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In a large bowl, combine the all-purpose flour, instant dry yeast, and salt.
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Warm the water to about 105 to 115 degrees. Add the warm water to the bowl and stir until well blended.
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Cover the bowl with plastic wrap and allow it to sit at room temperature for 3 hours or until it has doubled in size.
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Turn the dough out onto a lightly-floured surface. With well-floured hands, shape the dough into a ball.
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Line the bowl of the 6-quart slow cooker with parchment paper. Place the dough into the prepared slow cooker.
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Place a double layer of paper towels under the lid of the slow cooker to prevent condensation from dripping onto the bread as it bakes.
Turn the slow cooker to high and cook for 2 hours or until the bread is cooked through. The bread is ready when the internal temperature registers 190 F on an instant-read thermometer.
Be very careful when lifting the lid after the bread has baked. There will be a large amount of steam released. Use an oven mitt to prevent steam burns.
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Remove the bread by lifting it out with the parchment paper. The fully cooked bread will have a light, soft crust. Set the bread on a wire rack to cool completely before slicing.
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Enjoy!
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat-resistant, tempered glass products can, and do, break occasionally.
