Easy Crockpot Bread – Better Than Store-Bought

Easy crockpot bread is the perfect solution for busy weeknights. After making this many times, I’ve discovered the trick to a perfect crust every time. The warm, comforting aroma of freshly baked bread will fill your home and make your family beg for seconds. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Samoa Truffles – Heart Healthy Greek and Blueberry Butter Recipe.

What You'll Need for Easy Crockpot Bread – Better Than Store-Bought

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons instant yeast
• 1 1/2 cups warm water
• 2 tablespoons olive oil

How to Make Easy Crockpot Bread – Better Than Store-Bought

1. Mix dough: In a large bowl, combine flour, salt, and instant yeast. Add warm water and olive oil, then mix until a soft dough forms.
2. Let rise: Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour, or until doubled in size.
3. Shape dough: Punch down the dough and shape it into a round loaf. Place it in a greased 1.5-2 quart slow cooker.
4. Bake: Cover the slow cooker and cook on high for 2-3 hours, or until the bread is golden brown and sounds hollow when tapped.
5. Cool: Carefully remove the bread from the slow cooker and let it cool on a wire rack before slicing.

Storing & Reheating Easy Crockpot Bread – Better Than Store-Bought

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container at room temperature for up to 3 days. Make-ahead tip: The dough can be made ahead and refrigerated overnight. Let it rise at room temperature for 1 hour before baking.

Freezing Easy Crockpot Bread – Better Than Store-Bought

Freeze sliced bread in an airtight container for up to 3 months.

How to Reheat Without Drying It Out

Oven: Reheat slices in the oven at 350°F for 5-10 minutes. Microwave: Reheat slices in the microwave for 10-15 seconds.

Recipe Notes

• Chef tip: For a healthier version, substitute whole wheat flour for all-purpose flour.
• Best substitution: You can substitute active dry yeast for instant yeast, but you'll need to proof it first.
• Make-ahead: The dough can be made ahead and refrigerated overnight. Let it rise at room temperature for 1 hour before baking.
• Scaling: This recipe can be doubled to make a larger loaf.
• Troubleshooting: If the bread is not rising, check that your yeast is still active. If the bread is burning, reduce the cooking time or cover the top with aluminum foil.

Easy Crockpot Bread – Better Than Store-Bought

⏱

Prep

10 minutes

🍳

Cook

2-3 hours

⏳

Total

3-4 hours

🍽

Serves

1 loaf

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons instant yeast
• 1 1/2 cups warm water
• 2 tablespoons olive oil

Instructions

1. Mix dough: In a large bowl, combine flour, salt, and instant yeast. Add warm water and olive oil, then mix until a soft dough forms.
2. Let rise: Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour, or until doubled in size.
3. Shape dough: Punch down the dough and shape it into a round loaf. Place it in a greased 1.5-2 quart slow cooker.
4. Bake: Cover the slow cooker and cook on high for 2-3 hours, or until the bread is golden brown and sounds hollow when tapped.
5. Cool: Carefully remove the bread from the slow cooker and let it cool on a wire rack before slicing.

Notes

• Chef tip: For a healthier version, substitute whole wheat flour for all-purpose flour.
• Best substitution: You can substitute active dry yeast for instant yeast, but you'll need to proof it first.
• Make-ahead: The dough can be made ahead and refrigerated overnight. Let it rise at room temperature for 1 hour before baking.
• Scaling: This recipe can be doubled to make a larger loaf.
• Troubleshooting: If the bread is not rising, check that your yeast is still active. If the bread is burning, reduce the cooking time or cover the top with aluminum foil.

Storage

• Fridge: Store leftovers in an airtight container at room temperature for up to 3 days.
• Freezer: Freeze sliced bread in an airtight container for up to 3 months.
• Oven reheat: Reheat slices in the oven at 350°F for 5-10 minutes.
• Microwave reheat: Reheat slices in the microwave for 10-15 seconds.
• Make ahead: The dough can be made ahead and refrigerated overnight. Let it rise at room temperature for 1 hour before baking.

Nutrition Per Serving

• Calories: 120
• Protein: 3g
• Fat: 1.5g
• Carbs: 22g
• Fiber: 1g
• Sugar: 0g
• Sodium: 300mg
• Cholesterol: 0mg
• Sat. Fat: 0.2g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Crockpot Bread – Better Than Store-Bought FAQs

A Warm Final Note

I can’t wait for you to try Easy Crockpot Bread – Better Than Store-Bought and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!