Slow Cooker Basic White Bread
Discover the ultimate convenience of homemade bread with this Slow Cooker Basic White Bread recipe! Perfectly soft and fluffy with a touch of golden crust, this no-oven-needed bread is a game-changer for busy cooks and bread lovers alike. Made with pantry staples like all-purpose flour, active dry yeast, and a hint of sugar, this recipe simplifies bread baking by harnessing the even, gentle heat of your slow cooker. With just 15 minutes of prep time and no complicated steps, even novice bakers can achieve bakery-quality results. Serve it warm with butter, as a base for sandwiches, or alongside your favorite soups and stews—this slow-cooked masterpiece is as versatile as it is delicious. Ideal for anyone looking for easy bread recipes, slow cooker baking, or a foolproof way to enjoy fresh, homemade bread!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 1.25 cups Warm water (about 110°F/43°C)
- 2 tablespoons Unsalted butter (melted)
Instructions
In a large mixing bowl, combine the warm water and granulated sugar. Stir until dissolved.
Sprinkle the active dry yeast over the water-sugar mixture and let it sit for 5-10 minutes until it becomes frothy.
Gradually stir in the melted butter, salt, and 2 cups of the all-purpose flour. Mix until a wet dough forms.
Add the remaining 1.5 cups of flour, 1/2 cup at a time, mixing thoroughly after each addition. The dough should become soft and slightly sticky but manageable.
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
Line the bottom of your slow cooker with parchment paper to prevent sticking.
Shape the dough into a round loaf and place it into the lined slow cooker.
Cover the slow cooker with a kitchen towel (to catch condensation) and secure the lid over the towel.
Set the slow cooker to HIGH and cook for 2 hours, checking the bread at the 1.5-hour mark for browning and doneness. The bread is ready when it reaches an internal temperature of 190°F (87°C) or when it sounds hollow when tapped on the bottom.
For a golden crust, optionally transfer the bread to a preheated oven (450°F/232°C) and bake for 5-10 minutes after removing it from the slow cooker.
Let the bread cool on a wire rack for at least 30 minutes before slicing and serving.
Nutrition Facts
Calories |
1849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2373 mg | 103% | |
| Total Carbohydrate | 348.3 g | 127% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 25.9 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 599 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
