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Easy 2-Hour Crockpot Bread Recipe (No-Knead)

Easy 2-Hour Crockpot Bread Recipe (No-Knead)

A simple yeast bread made without kneading and baked in a slow cooker on HIGH. The loaf is soft and tender, with an optional broiled finish for a crisp, browned crust.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups (375 g) All-purpose or bread flour
  • 1 1/2 teaspoons Fine salt
  • 2 1/4 teaspoons (1 standard 7-g packet) Active dry yeast
  • 1 tablespoon Granulated sugar
  • 1 1/4 cups (300 ml), 105–110°F (40–43°C) Warm water
Optional
  • 1 tablespoon, plus extra for the bowl or parchment Olive oil

Method
 

Step-by-Step
  1. Stir the warm water, sugar, and active dry yeast together in a large bowl. Let the mixture stand for 5 to 10 minutes, until foamy.
  2. Add the flour, salt, and optional olive oil. Stir until a soft, shaggy, sticky dough forms; do not knead.
  3. Cover the bowl and let the dough rest in a lightly oiled bowl for 30 to 45 minutes, until noticeably puffy.
  4. Line the slow-cooker insert with parchment paper, leaving enough overhang to lift out the loaf. Transfer the dough to the center and shape it into a rough round.
  5. Place a clean kitchen towel over the slow cooker and secure the lid over the towel. Cook on HIGH for about 2 hours, without lifting the lid, until firm and 190–200°F (88–93°C) inside.
  6. Lift out the loaf and cool it on a wire rack. For a browned crust, broil the finished bread for 3 to 8 minutes, watching closely.

Notes

The slow cooker creates a steamy environment, so the loaf will have a pale, soft crust unless broiled. Do not let the kitchen towel touch a gas flame or another heat source. Cool the bread before slicing for the best texture.