So, we’ve covered slow cooker no-knead bread here, but maybe you are looking for something more flavorful than just regular white bread? This recipe will do the trick.
My favorite aspect of this recipe is the fact that you can just have the dough sit and rise overnight. The next day, pop it into the slow cooker and have it do all the work. If you want to be super lazy, you can even just leave it in the slow cooker and have it rise in there, so all you need to do is turn it on.
Don’t believe me? Check out what you’ll end up with. Smear some butter on that bread and get ready for the next bite!
3 cups all-purpose flour
1 package active dry yeast
1 1/2 cups room temperature water
2 tablespoons olive oil
2 tablespoons Italian seasoning
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Combine the flour and yeast in a large bowl. Add the water and stir to bring dough together. It will be very stringy and hard to pull together. That’s okay; it’s not meant to resemble a ball or loaf at this point.
Cover the bowl with a damp towel and let rise overnight, or 8 to 13 hours.
Dust your hands and a work surface with flour. Dump the dough onto the flour, separate into two, and roll into small loaf shapes. Cover with a towel again and let rise for another hour.
Line a 6-quart slow cooker with parchment paper. Place one dough loaf in the slow cooker. There won’t be enough room for both, so leave one to cook later.
Drizzle loaf with olive oil and sprinkle with Italian seasoning, salt and black pepper.
Cover and cook on high for 4 hours, or until bread is firm on the outside and sounds slightly hollow when it’s tapped.
