Description

This easy Crockpot Bread recipe is perfect when you want fresh, homemade bread without turning on the oven. It’s soft on the inside with a golden, slightly crisp crust. Perfect for sandwiches, dipping in soups, or enjoying with butter.

Ingredients

Units Scale

3 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1 1/2 teaspoons salt
1 tablespoon sugar
1 cup warm water (about 110°F)
2 tablespoons olive oil

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Instructions

Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes until foamy.
Make the Dough: In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Stir until a sticky dough forms.
Knead: Turn the dough onto a floured surface and knead for 5–7 minutes until smooth and elastic.
First Rise: Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for 1 hour or until doubled in size.
Prepare the Crockpot: Line the bottom of your crockpot with parchment paper.
Second Rise: Punch down the dough and shape it into a round loaf. Place it in the crockpot, cover, and let it rise for another 30 minutes.
Cook: Turn the crockpot to HIGH and cook for 2–2½ hours, or until the internal temperature reaches 190°F–200°F. The top will be pale but the bottom will be golden brown.
Optional Crust Finish: For a crispier crust, place the bread under the broiler for 2–3 minutes, watching closely to avoid burning.
Cool: Let the bread cool on a wire rack before slicing.

Notes

You can add herbs, garlic, or cheese to the dough for extra flavor.
For whole wheat bread, replace up to 1 cup of all-purpose flour with whole wheat flour.
Make sure the yeast is fresh for the best rise.