This slow cooker bread recipe is SO easy to make, with no rise time, and gives you the most delicious soft and fluffy bread - all done in your slow cooker.
In a large mixing bowl, combine 500 g Strong white bread flour, 1 teaspoon Sea salt and 7 g Fast action yeast.
Make a well in the flour mixture and add 350 ml warm water.
Using a wooden spoon, pull a little of the flour mixture into the water and stir. Continue pulling more flour in and combine until a workable dough is formed.
Transfer the dough to a floured surface. Kneed until the dough is smooth and elastic.
Form the dough into a ball and put onto a piece of lightly oiled baking paper. Lift the paper and dough into the slow cooker.
Cook on high for 2 hours 30 minutes. After the time is up, check that the bottom of the bread is crusty. If not, continue cooking for 15 minutes. If crusty, tap the bottom of the bread with your finger tip - it should sound hollow.
To add extra colour to the top of the bread, put in an air fryer for 5 minutes at 180°C, or into a preheated oven for 10 minutes at 220°C/425°F/Gas 7.
Notes
If your slow cooker doesn't have a very good seal on the lid, then you might want to put a tea towel under the lid to stop condensation forming and dripping on to your bread.
Leave the loaf to cool for about 30 minutes before slicing, as it will collapse otherwise.
Slow cooker bread will be flatter than oven cooked bread and it won't have that domed top, but it will still be delicious.
Don't forget to add the baking paper, as this helps to lift the loaf out of the slow cooker and stops the dough sticking to the slow cooker pot.
To make the bread look extra fancy, put a deep cross on the top of it when it goes in the slow cooker, as this encourages a crust to form.