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Crockpot Herb and Seed Bread with Cheese Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 2 to 2.5 hours
  • Total Time: 3 hours (including rising time)
  • Yield: 10 servings
  • Category: Bread
  • Method: Slow Cooking
  • Cuisine: American

Description

This Crockpot Bread recipe offers a simple and hands-off way to bake a delicious, homemade loaf using your slow cooker. With basic ingredients like all-purpose flour, yeast, warm water, and olive oil, this bread develops a tender crumb and optional flavorful crust featuring herbs, seeds, or grated cheese. Perfect for easy baking without an oven, the bread cooks low and slow, delivering warm, fresh bread with minimal effort.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • 1 teaspoon salt

Wet Ingredients

  • 1 ½ cups warm water (110°F / 43°C)
  • 2 tablespoons olive oil

Optional Toppings

  • Fresh or dried herbs (rosemary, thyme, oregano)
  • Seeds (sesame, poppy, sunflower)
  • Grated cheese

Instructions

  1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, salt, and active dry yeast. Gradually add the warm water and olive oil, mixing thoroughly with a wooden spoon or spatula until the dough starts to come together. Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes until it becomes smooth and elastic.
  2. Let the Dough Rise: Place the kneaded dough into a lightly greased bowl. Cover the bowl with a kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until the dough has doubled in size.
  3. Prepare the Crockpot: Line the bottom of your slow cooker with parchment paper to prevent sticking. Lightly grease the parchment or sprinkle a bit of flour on top to further ensure the bread can be removed easily after cooking.
  4. Shape and Add Toppings: Punch down the risen dough to release excess air. Shape it into a round loaf and place it inside the prepared crockpot. If desired, sprinkle fresh or dried herbs, seeds, or grated cheese over the top to add texture and flavor.
  5. Cook the Bread: Cover the crockpot with its lid and cook on HIGH setting for 2 to 2.5 hours. The bread is ready when it reaches an internal temperature of 190°F (88°C), feels firm to the touch, and the bottom is golden brown.
  6. Crisp the Crust (Optional): For a crispier crust, transfer the cooked bread to a baking sheet and place it under the oven broiler for 2 to 3 minutes until the crust turns golden brown. Watch carefully to prevent burning.
  7. Cool and Serve: Remove the bread from the crockpot and let it cool on a wire rack for at least 20 minutes before slicing. Serve warm or store in an airtight container for up to 3 days to maintain freshness.

Notes

  • Make sure the water is warm (around 110°F/43°C) to activate the yeast properly.
  • Kneading the dough well develops gluten, resulting in a better texture.
  • Use parchment paper to prevent sticking and to make removing the bread easier.
  • Monitor the bread’s internal temperature with a probe thermometer to ensure it’s fully cooked.
  • If you don’t want to crisp the crust in the oven, the bread will still be soft and delicious straight from the crockpot.
  • Store leftover bread in an airtight container to keep it fresh for up to 3 days.
  • This recipe makes 1 loaf that serves about 10 slices.

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Find it online: https://simplemealsbykim.com/crockpot-herb-and-seed-bread-with-cheese-recipe/