CROCKPOT BREAD RECIPE
Ingredients: For the Bread:
- 3 cups all-purpose flour
- 1 packet (2¼ teaspoons) active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup warm water (110-115°F)
- 2 tablespoons olive oil
- Extra flour for dusting
Optional Topping:
- 1 tablespoon melted butter
- Sea salt
- Fresh herbs
Instructions:
- Line slow cooker with parchment paper.
- In large bowl, combine 1 cup flour, yeast, sugar, and salt.
- Add warm water and oil to dry ingredients.
- Beat with spoon until well mixed.
- Gradually stir in remaining flour to form a soft dough.
- Turn onto floured surface; knead 5-8 minutes until smooth and elastic.
- Shape into a round loaf.
- Place in prepared slow cooker.
- Cover with lid and let rise 1 hour.
- Cook on HIGH for 2 hours or until internal temperature reaches 190-200°F.
- Remove bread using parchment paper.
- Optional: Brush with melted butter and add toppings.
- Cool completely on wire rack before slicing.
Notes:
- Don’t lift lid during cooking
- Check water temperature to ensure proper yeast activation
- Bread won’t brown much in slow cooker
- Can use bread flour for chewier texture
- Add herbs or cheese to dough if desired
- Place paper towel under lid to catch condensation
- Different slow cookers may require adjusted cooking times
- Let bread cool completely before cutting
- Can brush with egg wash before cooking for better crust
- Internal temperature should reach 190-200°F when done
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