Crock-Pot White Bread

It's magic, and nothing smells better than bread baking.

Crock Pot White Bread


2-1/4 teaspoons of dry yeast
  (one .25 ounce envelope)
1/4 cup warm water
1 teaspoon sugar
1 egg
1/4 cup vegetable oil
1 cup lukewarm water
1 teaspoon salt
1/4 cup sugar
3-1/2 to 4 cups all-purpose flour
1 tablespoon butter, melted

In a small bowl, combine yeast,1/4 cup warm water and 1 teaspoon sugar.  Let it sit for 10 minutes while it foams,
which tells you the yeast is active and you're good to go.

In a large mixing bowl, combine the egg, oil, 1 cup lukewarm water, salt, sugar, and yeast mixture and beat
with an electric mixer on low for 2 minutes.

Add 3-3-1/2 cups flour to the mixture and continue beating on low until it is well incorporated and gummy.  Turn out onto a lightly
floured surface and add a little flour at a time while kneading by hand until the dough becomes smooth and elastic, about 5 minutes.
Form into a ball.  It should be sticky.  Line a 5 quart slow cooker with parchment paper and place dough in the center. Cover and
cook on high heat for at least 2 hours.  After 1 and 1/2 hours, begin checking for readiness.  The bread will not brown
but if ready, will feel firm when you gently press down on the top.  Check every 30 minutes for readiness; you may need
to wipe excess moisture from the lid.

For a crisp crust, place loaf on a cookie sheet in oven and broil 3-5 minutes.  Remove and brush with melted butter.

Makes 12 slices

Source: Adapted from

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