Best 20 Slow Cooker Bread Recipes

BREAD PUDDING IN THE SLOW COOKER

Steps:

• Place bread and raisins in a slow cooker.
• Whisk milk, eggs, butter, sugar, vanilla extract, and nutmeg together in a bowl; pour over bread and raisins. Toss to evenly coat.
• Cook on Low until a knife inserted near the center comes out clean, about 3 hours.

SLOW-COOKER BREAD PUDDING

Steps:

• Spray 5-quart oval slow cooker with cooking spray.
• Place bread and raisins in slow cooker.
• In medium bowl, beat milk, eggs, sugar, melted butter, cinnamon, vanilla, nutmeg and salt with whisk; pour over bread and raisins. Toss to evenly coat. Let stand 10 minutes. Toss again to make sure custard is evenly distributed.
• Cover and cook on Low heat setting 2 1/2 to 3 hours or until knife inserted near center comes out clean. Serve warm with whipped cream.

SLOW COOKER BREAD

Steps:

• Stir 1 cup water and yeast together in a small bowl until yeast is dissolved. Let sit until frothy or foamy, about 10 minutes.
• Mix flour and salt together in a plastic container with a tight-fitting lid. Add yeast mixture and stir with a wooden spoon until evenly combined and no traces of flour remain. Add 1 to 2 tablespoons water and stir again; dough should be tacky but not wet.
• Cover container with the lid. Let dough rise at room temperature for 1 hour.
• Set slow cooker to High. Cut a piece of parchment paper to line the bottom of your slow cooker.
• Dust a clean work surface with flour. Knead dough briefly with floured hands to get rid of any air pockets. Shape into a round or oval loaf depending on the shape of your slow cooker.
• Sprinkle some of the sesame seeds on the bottom of the slow cooker. Sprinkle remaining seeds generously all around the loaf. Place dough in the slow cooker and cover with the lid.
• Cook on High for 2 hours. Lift the lid a couple of times during cooking to release the steam. An instant-read thermometer inserted deep into the loaf should read between 200 and 210 degrees F (93 to 99 degrees C). The surface of the bread should be dry and no longer spongy. Remove the loaf and tap the bottom; it should sound hollow.
• Remove loaf from the slow cooker. Transfer to a wire rack and let cool completely before cutting, at least 1 hour.

SLOW COOKER ROSEMARY BREAD RECIPE BY TASTY

Steps:

• In a large bowl, mix together the water and sugar. Sprinkle the yeast over the water and stir. Let sit for 15 minutes, until the surface is foamy.
• Add the salt, olive oil, and rosemary. Mix well.
• Slowly add the flour and mix with a wooden spoon until well combined.
• Knead the dough for at least 10 minutes, until it is no longer sticky.
• Set the dough in the middle of a piece of parchment paper large enough to line the slow cooker.
• Place the parchment paper with the dough in the slow cooker. Drape a kitchen towel over the top and cover with the lid. Set the slow cooker to warm and let the dough proof for about 30 minutes, until doubled in size. Check occasionally to make sure the dough is not cooking.
• Lift the parchment paper to remove the dough from the slow cooker.
• Sprinkle a bit of flour on a clean surface. Knead the dough for about 5 minutes, then shape it into a ball that will fit in the slow cooker.
• Place the dough back on the parchment paper and return to the slow cooker. Sprinkle the top with salt and rosemary.
• Cover the slow cooker with the towel and the lid and cook on high heat for 1½-2 hours, until the bread has a thick, dry, white crust, or a thermometer inserted in the loaf reaches 190°F (90°C).
• Preheat the oven to 500°F (260°C).
• Using the parchment paper, transfer the bread to a baking sheet. Trim the excess parchment.
• Bake for 5-10 minutes, until the crust is golden brown.
• Let cool for about 15 minutes, then slice.
• Enjoy!

SLOW-COOKER BANANA BREAD

Steps:

• Spray 4- to 4 1/2-quart round slow cooker with cooking spray. Line bottom with cooking parchment paper, and spray again.
• In large bowl, stir bananas, sugar, melted butter, vanilla and eggs until well blended. Stir in Bisquick™ mix until well blended.
• Pour into slow cooker. Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto bread. Cook on High heat setting 1 hour. Carefully remove slow cooker's ceramic insert, leaving cover on, and rotate insert 180 degrees. Continue to cook on High heat setting 1 hour to 1 1/2 hours or until toothpick inserted in center comes out with moist crumbs. Transfer ceramic insert from cooker to cooling rack; uncover and let stand 15 minutes. Remove bread from ceramic insert to cooling rack. Peel off parchment paper. Cool completely, about 1 hour.

SLOW COOKER BREAD

Steps:

• Butter a 6-by-3-inch round pan and set aside.
• Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
• Transfer the dough to the prepared pan, transfer the pan to a 6- to 8-quart slow cooker and cover with the lid. Cook on high until the internal temperature of the bread registers 200 degrees F, about 2 hours. Let cool in the pan for 5 minutes, then turn out onto a rack and let cool completely.

SLOW-COOKER BANANA BREAD

Steps:

• Place a piece of parchment paper into a 5-quart slow cooker, letting ends extend up sides. Grease paper with cooking spray. Combine the first 4 ingredients in a large bowl. Pour batter into prepared slow cooker. If desired, sprinkle cinnamon sugar over the top of batter. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. , Cook, covered, on high until bread is lightly browned, 2-1/2 to 3 hours. To avoid scorching, rotate slow cooker insert a half turn midway through cooking, lifting carefully with oven mitts. Remove bread from slow cooker using parchment to lift; cool slightly before slicing.

SLOW COOKER WHITE CHOCOLATE BREAD PUDDING

Steps:

• Look over the cherries to make sure all the pits were removed. Combine cherries and brandy in a small bowl. Microwave on high power for 30 seconds. Let stand until cool, about 30 minutes. Drain.
• Grease a 3 1/2-quart slow cooker with butter. Cover the bottom with 1/2 of the bread cubes. Scatter 1/2 of the cherries and white chocolate chips on top. Layer remaining bread cubes, cherries, and chocolate on top.
• Whisk eggs and sugar in a medium bowl until smooth. Whisk in half-and-half and vanilla until blended. Carefully pour over the bread mixture, gently pressing down on the bread to immerse in liquid.
• Cook on High, without lifting the lid, until set and puffed, about 1 hour 15 minutes. Serve warm or at room temperature.

SLOW-COOKER MONKEY BREAD

Steps:

• Line a 5-qt. slow cooker with a piece of aluminum foil, letting ends extend up the sides. Grease foil., Combine the sugars, cinnamon and allspice in a large bowl; sprinkle 3 tablespoons sugar mixture in bottom of prepared slow cooker. Add biscuit pieces to bowl; toss to coat. Transfer coated biscuits to slow cooker; sprinkle any remaining sugar mixture over biscuits. , Stir together butter, apple juice and extracts; pour over biscuits. , Cook, covered, on low 2-1/2 to 3 hours. Remove lid and let stand for 10 minutes. Carefully invert onto serving platter. If desired, sprinkle with pecans.

HONEY WHEAT SLOW COOKER BREAD

Steps:

• Place water in a 2-cup or larger glass measuring cup and microwave on high until warm to the touch, but not too hot, about 45 seconds. Add honey, oil, milk powder, salt, and yeast; stir with a fork until combined. Transfer to the bowl of a stand mixer fitted with the dough hook attachment.
• Add flour, 1 cup at a time, and mix on low speed until combined. Increase to a higher speed and mix until a nice dough forms, adding additional flour if necessary.
• Transfer dough to a lightly floured surface and knead into a ball. Pour oats on the work surface and roll the dough in the oats. Place dough onto a narrow, rectangular piece of parchment paper. Transfer parchment paper and dough into a slow cooker.
• Cover and cook on High until bread has cooked through, about 1 1/2 hours.

SLOW-COOKER CINNAMON-RAISIN BREAD PUDDING

Steps:

• Spray inside of 3 1/2- to 6-quart slow cooker with cooking spray.
• Place bread cubes in cooker. Sprinkle with raisins.
• Mix remaining ingredients; pour over bread cubes and raisins.
• Cover and cook on high heat setting 2 1/2 to 3 hours or until toothpick inserted in center comes out clean.
• Serve warm.

SLOW-COOKER WHITE CHOCOLATE BREAD PUDDING

Steps:

• Spray inside of 3- to 4-quart slow cooker with cooking spray. Place bread cubes in slow cooker. Sprinkle with baking bar.
• In small bowl, mix remaining ingredients; pour over bread cubes and baking bar.
• Cover; cook on Low heat setting 3 hours 30 minutes to 4 hours or until toothpick inserted in center comes out clean. Serve warm.

SLOW COOKER BANANA BREAD

Steps:

• Prepare your crockpot by buttering or using non stick cooking spray to coat the bottom half of the crockpot.
• In a bowl, stir together butter, sugar, and eggs, until well combined.
• Add baking powder, baking soda, salt, cinnamon, and nutmeg to butter and sugar mixture.
• Stir in flour. The mixture will be a little dry at this point.
• Combine dough with mashed bananas and almonds, stir until well combined.
• Pour mixture into crockpot. Cover top of crockpot with 2-3 paper towels, and place the lid overtop. This will keep the bread moist while cooking.
• Cook on low for 4 hours. The top will be slightly browned when done and toothpick inserted in the middle will come out warm.
• After 4 hours, take a butter knife and run it along the edges of the bread to loosen the loaf. Flip it upsidedown onto a platter and let it cool. Enjoy!

COULDN'T BE EASIER SLOW COOKER BREAD

Steps:

• Grease a deep metal or glass bowl or 1 lb coffee can (we use a glass 18 cm Pyrex soufflé dish); turn slow-cooker on high to preheat.
• Dissolve yeast in water; combine with milk, oats, salt, oil, honey, egg, and wheat germ.
• Add flour and knead until smooth and elastic, about 5 minutes.
• Turn dough immediately into bowl or can; cover LOOSELY with foil.
• In bottom of slow-cooker, place 1/2 cup of water and a trivet or some crumpled foil.
• Place can or bowl on this; cover and bake on High for 3 hours.
• Note: sides of bread brown and crisp beautifully, top will slightly brown and be soft to touch.
• Yield: 1 medium sized loaf of bread.

SLOW COOKER RASPBERRY BREAD PUDDING

Steps:

• SlowCooker: Medium round.
• Setting and Cook Time: HIGH for 2-1/2 hours, plus 15 minutes uncovered.
• Coat the slow cooker with butter-flavor nonstick cooking spray.
• Layer half of the crumbled bread in the slow cooker, and sprinkle with half of the berries.
• Repeat the layers, ending with the berries on top.
• In a large bowl, whisk together the cream, milk, sugar, eggs, and vanilla until smooth. Pour into the cooker over the bread cubes and berries, and gently push down the bread to evenly moisten.
• Cover and cook on HIGH until puffed and a knife inserted in the center comes out clean, about 2-1/2 hours. An instant-read thermometer inserted in the center should register 190 degrees F.
• Remove the lid and cook on HIGH for another 15 minutes.
• Cover, turn off the cooker, and let the pudding stand to cool slightly.
• Serve warm or at room temperature, with whipped cream, if desired.

SAVORY BREAD PUDDING (SLOW COOKER)

Steps:

• In a skillet, heat oil over medium heat for 30 seconds. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic, Italian seasoning, salt and peppercorns and cook, stirring, for 1 minute. Add tomatoes with juice and bring to a boil. Remove from heat and set aside.
• In a bowl, combine eggs and mustard. Beat to blend. Add milk and beat well. Set aside.
• Lightly grease the slow cooker stoneware. Spoon in one-third of the tomato mixture. Spread half the bread evenly over top and sprinkle evenly with half the cheese. Repeat, finishing with final third of tomato mixture. Pour milk mixture evenly over top.
• Place two clean tea towels, each folded in half (so you will have 4 layers), over top of stoneware to absorb the moisture. (This is to prevent accumulated moisture from dripping on the bread by absorbing the liquid generated during cooking).
• Cover and cook on low for 6 hours or high for 3 hours, until pudding is set and edges are browning.

SLOW-COOKER BOURBON BANANA BREAD

Steps:

• Grease bottom only of 3 1/2- to 4-quart round slow cooker with shortening or cooking spray. Sprinkle lightly with 2 teaspoons of the Bisquick mix.
• In large bowl, stir bananas, granulated sugar, 1/3 cup melted butter, 2 tablespoons bourbon, the vanilla and eggs until well blended. Stir in remaining Bisquick mix, the cinnamon, chocolate chips and 1/2 cup of the pecans until well blended. Pour into slow cooker.
• Cover; cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
• Loosen edge of bread with thin metal spatula. Remove bread from slow cooker to cooling rack. Cool 1 hour.
• In small bowl, mix glaze ingredients until smooth and consistency of thick syrup. Drizzle over top of bread. Sprinkle evenly with remaining 1/4 cup pecans.

SLOW-COOKER PORK CHOPS WITH CHEESY CORN BREAD STUFFING

Steps:

• Spray 12-inch nonstick skillet with cooking spray. Sprinkle pork chops with peppered seasoned salt. Cook pork in skillet over medium heat 5 to 6 minutes, turning occasionally, until brown on both sides.
• Spray 5- to 6-quart slow cooker with cooking spray. Mix remaining ingredients except cheese in cooker. Arrange pork on stuffing, layering as necessary.
• Cover and cook on Low heat setting 5 to 6 hours.
• Remove pork from cooker. Stir cheese into stuffing in cooker until melted. Serve pork with stuffing.

OVERNIGHT SLOW COOKER BREAD

Steps:

• Place 3 1/2 cups flour, water, salt, and yeast in a large glass or ceramic bowl; mix by hand until just incorporated. Cover the bowl with plastic wrap and place it on a thick kitchen towel on the counter. Let sit on the counter for 12 to 18 hours.
• Sprinkle a clean work surface with 2 tablespoons flour. Scrape the dough (it will be sticky) from the bowl onto the work surface. Stretch and fold the dough over several times, working in some of the flour. Shape into a round loaf.
• Place parchment paper inside a slow cooker, making sure to drape it up the sides. Place the dough in the center of the slow cooker, and trim off any parchment paper that hangs over the rim. Place a double layer of paper towels over the slow cooker and secure the lid.
• Cook on High without peeking for 2 hours. Remove bread to a cooling rack and allow to cool completely before slicing.

SLOW-COOKER APPLE BREAD PUDDING WITH WARM BUTTERSCOTCH SAUCE RECIPE - (4.4/5)

Steps:

• Microwave caramels and 1 cup milk in large microwaveable bowl on high 1 to 2 minutes or until caramels are completely melted, stirring after 1 minute. Add apple pie filling, cream, eggs, cinnamon and 1 cup of the remaining milk; mix well. Stir in bread. Pour into slow cooker sprayed with cooking spray; cover with lid. Cook on low 4 to 5 hours. Beat pudding mix and remaining milk in microwaveable bowl with whisk 2 minutes just before serving the pudding. Microwave on high 2 minutes, stirring after each minute. Spoon over individual servings of warm pudding.