Introduction

This 2-hour crockpot bread recipe is a simple and convenient way to enjoy fresh homemade bread without heating up your oven. Soft on the inside with a slightly crispy crust, it’s perfect for beginners and busy cooks alike. Adding a touch of rosemary brings a lovely aromatic hint to the loaf.

A close-up view of a round, golden-brown bread loaf with a slightly uneven surface and a darker toasted area in the center sprinkled lightly with small green herbs. The bread has a smooth, firm crust with subtle cracks and a warm, baked texture on top. It rests on a white, crinkled cloth set over a white marbled surface. The overall color is warm beige with deeper brown spots highlighting the toasty parts. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup warm water
1/3 cup sugar

1 tablespoon active dry yeast
1 1/2 teaspoons salt

2 tablespoons vegetable oil
3 cups all-purpose flour

Rosemary (optional)

Instructions

Step 1: Pour warm water into a large bowl. Add sugar and stir until dissolved. Sprinkle in the active dry yeast and stir gently. Let the mixture sit in a warm spot for about 10 minutes until it becomes foamy.
Step 2: Add the salt to the bowl and stir to dissolve. Pour in the vegetable oil and mix well.

Step 3: Gradually add the all-purpose flour to the bowl. Use your hands to combine the ingredients into a dough. Knead the dough for about 5 minutes until smooth and elastic. Shape it into a round ball.
Step 4: Lightly coat a clean bowl with olive oil and place the dough inside. Cover the bowl with plastic wrap and let it rise in a warm area for 30 minutes, or until the dough doubles in size.
Step 5: Cut a piece of parchment paper to fit the bottom of your slow cooker, letting it come up the sides slightly. Spray the parchment paper with nonstick spray to prevent sticking.

Step 6: Transfer the risen dough onto the parchment paper in the slow cooker. Sprinkle the top with rosemary if using.
Step 7: Cook the bread on HIGH for 2 hours.
Step 8: Carefully remove the bread from the slow cooker. Brush the top lightly with butter. Place the loaf under the broiler for about 1 minute to brown the crust slightly. Watch closely to avoid burning. This step is optional but helps achieve a crispy top.

Tips & Variations

For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend and add a bit more water if needed.
Add garlic powder or herbs like thyme or oregano along with rosemary for extra flavor.
Use olive oil instead of vegetable oil for a richer taste.

Make sure the water is warm, not hot, to properly activate the yeast without killing it.

Storage

Allow the bread to cool completely before storing. Wrap it tightly in plastic wrap or keep it in an airtight container at room temperature for up to 2 days. For longer storage, freeze the loaf for up to 3 months and thaw at room temperature before reheating. Reheat gently in a toaster oven or oven to refresh the crust.

How to Serve

A large, round loaf of bread with a golden-brown crust sits on a white cloth over a white marbled surface. The bread has a slightly rough texture with darker browned spots on top, suggesting it was baked to a crisp outside. Small greenish specks, likely herbs, are scattered across the crust, adding to its rustic look. The bread is thick and well-risen, with a soft and puffy appearance in the middle. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen yeast instead of dry yeast?

Frozen yeast is not a direct substitute for active dry yeast because it requires different handling. It’s best to use active dry yeast or instant yeast for this recipe to ensure proper rising.

What if my bread doesn’t rise as much?

If the dough doesn’t rise well, check that your water temperature was warm enough to activate the yeast. Also, make sure the dough rested in a warm, draft-free area. If needed, let it rise longer until doubled in size before cooking.