Slow Cooker White Bread

Baking bread in your slow cooker is an option when your oven is tied up with other dishes or you don't want to heat up the house.  However, it is a bit of a trial and error process.  Each slow cooker cooks differently, so baking times can vary considerably.  Using a thermometer is essential to ensure the center of the loaf is done, as the top won't brown. 


Details

Difficulty

Moderate

Yield

1 loaf

Prep Time

20 minutes

Slow Cooker

1-1/2 to 2-1/2 hours

Cool Time

20 minutes

Ingredients


  • 2-3/4 to 3 cups bread flour*
  • 1-1/2 tablespoons sugar
  • 1 (2-1/4 tsp.) packet Fleischmann's® RapidRise Yeast
  • 1 teaspoon salt
  • 3/4 cup water
  • 1/4 cup milk
  • 1 tablespoon butter or margarine

Directions


Combine 1 cup flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Combine water, milk and butter in a microwave-safe bowl.  Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F.  Butter won’t melt completely). Add to flour mixture.

Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball. 

Knead on lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.  Form into loaf.

Line 4 to 6 quart slow cooker with parchment paper.  Add loaf.  Turn slow cooker to high. Insert a triple layer of paper towels inside the lid (this helps absorb excess condensation).  Bake 1-1/2 to 2-1/2 hours (baking times vary considerably depending on your slow cooker). 

Check temperature of the center of the loaf - it must be at least 200°F.  The top of the bread will be rather pale.  For more color, preheat broiler to high.  Transfer loaf from slow cooker to a baking sheet and remove parchment paper.  Broil 1 to 2 minutes, just until top of bread is golden brown.   Remove loaf to a rack and cool at least 20 minutes before slicing.

*Recipe Note:  Bread flour is recommended for this recipe as it gives the bread a better texture.