Slow Cooker Honey Bread
Skip the bread maker and whip up this simple homemade slow cooker honey bread right in your Crockpot. Slightly sweet, easy to customize - perfect every time.
Nutrition Facts
Ingredients
Instructions
Line a 6-quart (or similar size) slow cooker with parchment paper, coating up to rim. Set aside.
In a microwave-safe bowl, add water. Heat in microwave in 15 second intervals until water reaches 105-115°F. Do not exceed 120°F.
Add yeast and sugar to bowl and stir. Allow yeast to bloom for 10 minutes.
In a new large bowl, add flour, oil, honey, and salt. Pour in yeast mixture, then stir until combined.
Transfer dough to a floured surface. Generously flour your hands and knead dough for about 5 minutes, but be careful: how much you knead dough at this stage will impact density of bread. Less kneading will give a lighter, more airy bread; kneading more will create a dense loaf (like pictured). When finished, smooth dough into a round shape.
Transfer dough ball to prepared slow cooker.
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Continue Reading at Homemadehooplah →Chef's Notes
Storage Instructions
Once cooled completely, store in a sealed container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.
Freezing Instructions
Let the bread cool completely.
Slice the loaf and wrap individual pieces in plastic wrap or parchment paper.
Place wrapped slices in a resealable freezer bag and remove as much air as possible.
Freeze for up to 3 months.
To serve, thaw in the refrigerator overnight or let sit at room temperature for about an hour.
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