Crock-Pot Bread




About: Ordinary guy with no special skills, just trying to change the world one backyard invention at a time. See more at: On Twitter - @300MPGBen and at

Want some AMAZING home-made bread!?

Why not try making some yourself using my CROCK-POT BREAD technique!

Crock-Pots and other brand names of stoneware slow cookers are favorites for slow and simple cooking of meats, soups, and stews, and now you can use them for your bread baking too!

I'll take you through my experiments and what I've learned so that I now can bake bread in a Crock-Pot!

This all started after I posted an Instructable on how I bake bread in a Dutch Oven. Somebody commented "but have you tried this recipe with a Crock-Pot?"

That got my brain really going, and I'm proud to now say that "Yes, as a matter of fact, I CAN bake bread in a crock pot!

I'll take you through step-by-step in a direct heating method, and then also show you how to modify a Crock-Pot for baking AND also use a double-boiler baking method!

Follow these instructions, and you too will be able to BAKE BREAD IN A CROCK-POT!

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Step 1: Tools and Ingredients

Tools & Ingredients

To start with, you will need a Crock-Pot or slow cooker. Make sure it's the round, medium-sized one. That's the right size and shape for this recipe.

You'll also need a mixing bowl, dry and wet measuring cups, measuring spoons, and parchment paper. You may also want a non-contact instant-read thermometer to set up your Crock-Pot the first time.

My crock-pot-bread uses the same recipe as my bread-in-a-pot recipe, except with a little more flour.

For the ingredients:
1/4 teaspoon Active Dry Yeast
1&1/2 teaspoons of Salt
1&1/2 cups warm water
3+ cups flour (all-purpose, unbleached natural white)

Step 2: Mix the Dough

Combine the ingredients in a large mixing bowl.

Start with the warm water, and add the yeast to it. Stir.

Add flour a cup at a time and mix. Add in the salt as you are doing this. Once you get in 3 cups of flour, keeping adding more flour in small amounts and mixing until the dough no longer sticks to the side of the mixing bowl. This might be an entire cup or more of flour.

Sprinkle a little flour over the top of the dough, then cover it with plastic wrap, and set out-of-the-way for 8 to 12 hours. I usually prepare the dough the night before I need it, and bake it the next day.

Step 3: Shape and Rise

Dust your kitchen table with flour.
Dump the dough out onto it and roll around a bit. Shape the dough into a ball.

Line a bowl with parchment paper, and put the dough in it. Leave the dough for 2 hours to rise.

Step 4: Bake

Plug in your Crock-Pot and set it to HIGH.
Allow it to preheat. The stoneware should get quite warm.

Once it's preheated, lift the dough by the parchement paper and transfer the dough and paper into the Crock-Pot. 

Put the lid on.

Bake for 1 hour.

Check the loaf. The whole Crock-Pot should be somewhat steamy. Feel free to shake the hot water off the lid into your sink when you remove the lid to look inside. The loaf is baked as much by steaming as by direct heat, but you don't want the steam condensing, and getting the bread damp.

You will see that the top should be almost rubbery. It will NOT be crisp and brown.

Crock-Pots heat AT THE SIDES. You may notice nice color at the SIDES of the loaf if you pull it out, and that the bottom is par-baked but NOT browned or toasty.

Slow-cookers come in different power ratings. Yours may bake faster or slower than mine. Check your slow cooker every half-hour or so the first time you make this recipe, to get a sense of your slow-cooker.

Bake for another  thirty minutes to an hour.

Bake time can be two to four hours total, depending on your Crock-Pot, its power, insulating the pot, etc. In this Instructable, think of times as only a general guide.

Step 5: Flip It.

Now, flip the bread over.

WHAT!?!? Yep, you heard me right, flip it over. Because a Crock-Pot does NOT heat in the same way a typical oven does, the bread gets physically flipped upside down to bake evenly.

Only flip the bread after it's about three-quarters of the way baked. You've flipped pancakes, right? The trick with those is not to flip too soon. The same with Crock-Pot-Bread. Flip it after the top is set.

Bake another 30 or more minutes until baked.

Bread is finished when it sounds hollow when thumped and smells like bread.

Step 6: Cool. Slice. Eat.

Remove the bread from the pot and let cool.

Slice the bread with a serrated knife, electric carving knife, or old-school electric meat slicer.

You might want to do this right before serving, as it shows off the shape of the loaf and says "Hey people, look at this! It's NOT store-bought!"

Eat the bread as a side with meat dishes or soup, or slice for sandwiches. This recipe works especially well for grilled sandwiches. It also makes the best crouton ever for French Onion Soup.

Also excellent with butter, jam, or honey. (Or Chocolate Hazelnut spread!)

You can store this bread in a plastic bag for no more than about three days. Without commercial preservatives, home-baked bread will either dry out or go moldy in just a few days. Fortunately, it always gets completely eaten right away, usually within minutes.

Step 7: Modding a Crock-Pot

To me, it's always seemed a shame that a Crock-Pot is not insulated. If you've ever used on, you probably have noticed that the sides of the pot, and even the counter it's sitting on get rather hot!

If a Crock-Pot was insulated, it would reach higher temperatures, cook faster, and be more efficient.

So, I experimented with insulating a Crock-Pot. The obvious cheap and simple household material to use is corrugated cardboard. I found a box that was about the right size, and put the Crock-Pot in it. Unfortunately, I ended up being away from the Crock-Pot against my will, and managed to melt the handles off.... (Click here to see the fascinating story, including me crawling UNDER my house to get to my kitchen!) Please make sure to always attend any modified kitchen appliance!

So a cardboard box is NOT ideal, however, wrapping a single layer of corrugated cardboard around the pot works very well. Cut around the handles, the Hi/Lo knob, and the power cord. The cardboard can be held on with metal tape or cutting opposing slits in the two ends of the cardboard and hooking them in to each other.

To insulate the bottom of the pot, just set everything down right on top of a layer of cardboard.

I also wondered if I could run the appliance on a timer. I had a simple timer with a watt rating more than good enough, and thought that If I timed it right, I could have fresh-baked bread first thing in the morning.
I attempted to just put the dough in the pot, and set the timer so that bake time would finish not that long after I was up for the morning. The down-side of that is that the Crock-Pot is NOT pre-heated before the dough goes in. Also, in the long slow heatup time, the pot simply becomes a yeast incubator, causing the bread to greatly rise before it actually starts baking.

The finished effect was that of a giant par-baked muffin. Bread can bake great in a Crock-Pot, just no on a timer. Pre-heating is important.

Just like microwave ovens, all slow cookers are a little different. I've seen ones from 35 watts up to 275 watts. The typical medium round pot is somewhere in the neighborhood of 200 watts. If you ran the pot for 5 hours, that comes to one kilowatt-hour of energy, which costs about ten cents in my area. With insulation, I can bake a loaf in under 2.5 hours, using about 5 cents of electricity. Seems like the Crock-Pot is a pretty economical way of cooking.

For more on hacking the Crock-Pot for baking use, please visit EcoProjecteer.

Melting the handles off my wife's Crock-Pot
Why doubling a recipe is a BAD idea
Baking with a timer
Learning from Failure
Baking in a Double-Boiler

Step 8: Alt. Method: Crock Pot Double Boiler

In my quest to bake some good bread in a Crock-Pot, I also experimented with a double-boiler method.

Simply find a stainless steel mixing bowl that fits nicely inside the Crock-Pot. I had one with a wide lip, so It sat perfectly on top of the stoneware with about an inch space between the crock and the bowl.

I fiilled the crock about an inch deep with hot water, and then set the mixing bowl into the crock. The Crock-Pot heats the water, which in turn heats the mixing bowl and the bread.

This method creates a very even heat, preventing and scorching of the edge of the crust. The entire loaf bakes very evenly, although it takes longer than the direct heating method. That last time I baked with the double-boiler, it was about a 4 hour bake time.

More more details on this unusual baking method, please see my original blog entry on the topic: Double Boiler Crock-Pot Bread.

Step 9: Now YOU Make Some!

While using the "no-knead bread" recipe does take some time (especially the overnight rise) it actually involves very little work.

The Crock-Pot uses very little energy, and doesn't heat up your whole kitchen in the summer the way the big oven would.

So, are YOU ready to give it a shot? Why don't you bake a loaf, and let me know what your results are!

Good Luck, and Good Eats!


PS: If you are looking for a way to make great crusty bread, check out "Bread in a Pot!"

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    18 Discussions


    6 years ago on Introduction

    Wonderful! I tried it last week and it was fantastic!! I added a link to this site from my blog, so others could give it a go. (I have weird friends who like to try stuff like this.) :)


    3 years ago

    Look up retained heat cooking for ideas to insulate your crock pot. Or make a wonder bag for it. I did an instructable for a hay box cooker that might give you some ideas. Hope it helps you.


    4 years ago on Step 2

    I've been trying this crock pot/double pot method to make clotted cream. What do you think about using the double pot without the water in the bottom? the problem with water in the pot is that it creates too much steam which in turn drips on the cream.

    1 reply

    Reply 4 years ago on Step 2

    With a doubled pot and no water, heat won't transfer correctly. The heating element in Crock-Pots is in the side only. The instructions always say that you MUST have water or liquid in the crock, or you can damage it.

    You might just want to try some sort of a cover on your interior pot to keep the steam out. I've used Weck jars for yogurt-making and simply set their flat glass top on them to keep out contaminants out. Works great!


    4 years ago on Step 5

    This looks like a fun session for making bread. Thank you for posting this. I think i am going to try it :)


    4 years ago on Introduction

    heh, as far asa the "mod" goes.. youve completely missed the point of a SLOW cooker.. its not supposed to "get hotter, cook faster" or "be more efficient" its supposed to cook things SLOWLY so they tenderize, and also so it can be left on while your at work :) As youve noted with your melted handles, that last, especially is a VERY bad idea with a modified appliance, especially one sitting in a card board box hehe. My advice? Buy an oven, and leave the slow cooker alone!


    Reply 5 years ago on Introduction

    I don't know WHY you would want to leave out the salt. Bread really needs a little salt. Without it, the bread tastes very bland.

    You can certainly try it, and see how you like it. I accidentally forgot the salt once, and was very disappointed in that particular loaf, while my sister thought it was fine.


    6 years ago on Introduction

    When you insulate the Crock Pot--not to the point of burning the house down please!!!--You are basically making an Olde Tyme Hay Cooker. These are still used and consist of a box stuffed with some sort of insulating material--hay or shredded paper or what have you--and in inner container containing the HEATED FOOD to be finished cooked. The heating gets everything started and of course doesn't take that long. Then you pop the food container==covered with a tight fitting lid or foil and a lid--into the middle resting on the insulation and cover with more insulation and you CAN wander off and come back a few hours later and the food is all hot and cooked.

    There are other versions of this called Sous Vide which will cost you a bundle at a fancy restaurant but can be done at HOME on the cheap using a PICNIC COOLER and some ZIPLOCK BAGS. Again you will need to heat SOMETHING--in this case WATER--but you then immerse your bags or sealed vac-bags and cover with heated water--not sure if it has to be boiling when added or not--and wander off and take a nap and come back for dinner--gently cooked food AND hot bread if you are clever and time it right!

    Somewhere out here in cyber space is a STEAK RECIPE cooked this way that I am longing to try one day. Allegedly the BEST steak. We shall see!

    1 reply

    6 years ago on Introduction

    This is really cool ... do you think it would work as well in a crockpot that doesn't have a stoneware liner?

    I have a GE crockpot that has a nonstick metal liner (I was less than pleased when i found out that fact .. but the wife says she likes it so we kept it.  Personally I miss my old rival but I haven't found a replacement stoneware for the one that broke.)

    I am so glad I'm not the only one that uses the laser thermometer in the kitchen ... SEE HUNNY, I TOLD YOU I WASN'T WIERD .. lol

    5 replies

    Reply 6 years ago on Introduction

    I wouldn't try directly baking bread in there. I've never been a big fan of teflon and "non-stick".

    Try the double-boiler method. I bet that would work fine for you.

    Instant read thermometers are great! Everyone should have one in the kitchen!


    Reply 6 years ago on Introduction

    I was just wishing I had one a couple of days ago (non-contact thermometer) to check the temp in my skillet! I may have to figure out a way to add that to the tool arsenal...


    Reply 6 years ago on Introduction

    they are actually alot more reasonably priced than you would expect. typically they are around 30- 35 dollars .. but if you are patient you can occasionally find them on sale for as little as 10 or 15 bucks.


    Reply 6 years ago on Introduction

    I've seen them at Harbor Freight for a while now and never picked one up. That may need to happen sooner than later.


    Reply 6 years ago on Introduction

    Wait for the coupon! Harbor Freight has great coupons. I got my laser thermometer at less than half what their regular price was. Totally worth it.

    Sweet! I think I've heard of crock pot bread, but have never actually seen it! Looks delicious :D


    6 years ago on Introduction

    AWESOME!!! I'll have to try and make some....Thank you for sharing; great story too. : )