By Laura Fuentes on Updated
4.78 from 35 votes
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This crockpot sandwich bread recipe is so easy to make and tastes so good you will never believe it came from a crockpot!
We all know that a good crockpot can save you some serious time in the kitchen, especially on really busy days. But did you know that you can also use your crockpot to make homemade sandwich bread?
MOMables has tons of amazing meal ideas that are just too good too pass up! Join us!
When I first heard of this concept, my mind was blown. To be quite honest, I was actually rather skeptical until I tried it myself. The results were absolutely amazing! The bread came out so soft, even the crust, which was probably the best part.
Why was this the best part? Well, I know I can’t be the only one that has to cut off the crust of sandwich bread just for my child to consume it. FINALLY a bread that I don’t have to remove the crusts from!
Does this all sound too good to be true? Well, let me show you just how easy this is to do. To get started, you will need 1 batch of bread dough (enough to make a one-pound loaf).
This quick and easyrecipe will revolutionize your sandwiches!This bread tastes so good, you will never believe it came from your crock-pot!
Crock-Pot Sandwich Bread
Laura Fuentes
4.78 from 35 votes
This crockpot sandwich bread recipe is so easy to make and tastes so good you will never believe it came from a crockpot!
Servings: 12 slices (1 loaf)
Prep Time 15 minutes mins
Cook Time 2 hours hrs 15 minutes mins
Total Time 2 hours hrs 30 minutes mins
Ingredients
- 1 ½ teaspoons active-dry yeast
- ½ cup warm water
- 1 tablespoons butter, melted
- ½ cup milk
- 1 tablespoon sugar or honey
- 1 teaspoon salt
- 2 ¾ cups all-purpose or bread flour
Instructions
Pour the warm water (make sure the water is warm to the touch) into the bowl of a standing mixer or large mixing bowl; sprinkle the yeast over the top. Add sugar and mix. Let this mixture stand for approximately 5 minutes, or until the yeast has dissolved and begun to bloom and foam.
Add the milk, salt, melted butter and 1 cup of flour to the yeast mixture. Stir until combined.
Add the remaining flour to the bowl and mix for a few minutes.
Using the dough hook attachment on a standing mixer, knead the dough for 8-10 minutes. Or knead the dough by hand on a flat surface that has been sprinkled with flour. If the dough is sticky, add extra flour, a tablespoon at a time, until it is no longer sticky. The dough has been thoroughly kneaded when it is smooth, feels slightly tacky, forms a ball without sagging, and springs back when poked. There is no need to let the bread rise. It will rise and bake all at once, during the slow cooking process.
Shape dough ball into a loaf and place in an aluminum loaf pan that has been sprayed with non-stick cooking spray. Place it inside the slow cooker and cover with the lid.
Set your slow cooker to HIGH and bake for approximately 2 hours. Baking times will vary. I check my loaf around the 1 ½ hour mark, then 30 minutes later, then every 15 minutes until it is done. A finished loaf will have an internal temperature of approximately 190°F to 200°F.
If you wanted a crustier loaf, you can put the loaf under the broiler for a few minutes to brown up the top.
Once cooled, remove it from the aluminum loaf pan onto a wire rack. Let it cool completely before slicing.
Notes
You can double the recipe and freeze the bread loaf after cooking.
Nutrition
Serving: 1 sliceCalories: 121kcalCarbohydrates: 24gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.04gCholesterol: 3mgSodium: 199mgPotassium: 52mgFiber: 1gSugar: 2gVitamin A: 51IUVitamin C: 0.001mgCalcium: 19mgIron: 1mg
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Reader Interactions
Comments
Becca
Love this. Bought a house with no appliances yet. Staying in the 5th wheel while remodeling house. Running a/c AND oven half the day is counterproductive lol. Anyhow, learning to cook even lasagna and bread in the crock pot. I make this in bread pans in the crock and change it up for fun. Made cinnamon raisin swirl, brown sugar pecan for baked french toast (yes in the crock lol). My son got the idea and we worked out sticky buns with this recipe! Make as directed, gently roll or pat into a rectangle, spread with some melted butter, generously cover in brown sugar and cinnamon, drizzle with a lil more butter, roll, slice, place on parchment in crock that has been greased, melt butter and brown sugar and pour over top. Cover crock and check periodically after 20 minutes until preferred doneness. Anyhow, WE LOVE CROCK POT BREADS! Thanx for this recipe!Reply
Mary Ellen
I have found that to make lighter, softer 100% whole wheat bread, I need to increase the yeast a bit, because the dough is heavier, and needs the extra “push”. Also, the loaf will be dry if you trade out the white flour for the same amount of 100% whole wheat flour. There’s bran in whole wheat, which absorbs moisture. I found that to have a moist loaf of 100% whole wheat, I must add only enough flour to make a loaf that is kneadable. It must remain slightly sticky. These two techniques have never failed me, to make a superior loaf of wholesome bread.Reply
Pia
I tried it and it came out quite well. Next time I’ll broil it a bit to give it a nice color on the top.Reply
Troy
Tried it. It failed bad. Turned brown inside and out. Didnt rise. Crunchy outside but too dense inside. Large oval crocpot. 2hrs plus. Smells like cookies not bread.
I used self raise flour by accident with yeast. Oops. Any idea if that is why ? but it cooked good . Olive oil bottom didnt stick to pan.Reply
MOMables
Yes, self-rising flour contains baking powder which causes the yeast to fail.
Reply
Sarah tulley
So can I use self raising and no yeast? I can’t get any all purpose flourReply
MOMables - Laura
You can use self-raising flour but you need yeast. Self-raising flour contains baking powder. It will not rise. You will have a hockey puck.
Reply
Lorraine Carter
from UK. i only have a small slow cooker. I used this recipe, and followed someone’s suggestion of removing the pot insert. I had no loaf tin so I used a small round cake tin and as no insert I used an oblong lid off an old tin caddy to stand the tin on. Result-a beautiful soft perfect loaf, it even formed a nice crust on top and light brown side and bottom. Wow- amazing result!. Going to try to adapt for gluten free for other half. Quick to prepare, and not much attention needed whilst cooking.Reply
MOMables
wow. what a terrific hack Lorraine! I’m so glad the loaf turned out amazing. Enjoy!
Reply
Tina Wilson
WOW. Love it.
It did stick in the crockpot but still was great. I am gonna get a pot big enough to hold the loaf pan and in the end my goal is to have loaf bread and not buy it in the stores anymore.
Thanks
TinaReply
MOMables
It’s so much better when you make it at home!
Reply
Tina Wilson
I don’t have a loaf pan to fit into my crockpot but I’m gonna give it a try.
If it turns out half as good as it sounds I will buy a bigger crockpot .
YummyReply
MOMables
Definitely worth it! Plus, you can make huge soups, chilis, and even roast a whole chicken in a Crockpot!
Reply
Dominique
Oh,my goodness this bread is so delicious!!!!! I have always been skeptical of making bread in the crockpot . But wow soo good. I brushed it with butter , rosemary, and pepper. It tastes like foccacia. Great recipe!!Reply
Debbie kring
Can you use any good bread recipes and just the crackpot to cook the bread?Reply
MOMables
You can cook this bread recipe in a 350F oven, for 25-30 minutes until the bread’s internal temperature reaches 200F.
Reply
Lindi
This is the only bread I have been making for months. It is fantastic!!! LReply
Kris
I was curious and tried this today. I love baking bread but avoid it in the hot summer months. I used white whole wheat flour for half of my flour amount–I don’t have vital gluten on hand but it turned out fine. A bit more dense than it would have if I had made a traditional oven loaf, but no one here was complaining. :) This is a nice bread-baking option for when you want to avoid heating up your kitchen or if you want bread but don’t have time to mess with two risings and shaping your loaf. It would be helpful to put the loaf pan size in the recipe.Reply
Gaby
Hi there! I just wanted to say, I’ve done this recipe at least a dozen times and every time it’s come out WONDERFULLY! I even went back home and showed my mom that I could bake a fresh loaf of bread in the crock pot, and I think it was the first time she was ever impressed with my cooking skills! I love adding fresh rosemary from the garden, chopped up finely, to the loaf.
I’ve done it with whole wheat flour and all purpose and each time it comes out great.
Thanks for sharing your recipe with us!Reply
MOMables
I’m so glad you were able to impress your mom! That’s a kitchen success!
Reply
Janet
For the second loaf, if you freeze it – do you thaw in the fridge overnight? Should it be room temp before putting into the crock pot? And if it’s just refrigerated, should you leave the dough out until it reaches room temp before putting into the crock pot?Reply
MOMables
Janet, you have two options: at the refrigeration point, the bread will do a slow rise while the first loaf cooks. After the first loaf cooks, then you insert the risen loaf into the crockpot. Bread is frozen after it’s been cooked, cooled, and sliced. The other option is to freeze the first half of the dough. You allow it to defrost overnight in the fridge and then bake in crockpot as directed.
Reply
jaymie
can you use powder milk a sub for milk out of jug and how much coconut oil do you addReply
MOMables
you can use milk powder plus water to create liquid milk. Then use it 1:1.
Reply
Nicole
Thank you so much. I just made this bread and it turned out great. I love making bread but stop during the hot Summer months. Now I can continue to have fresh homemade bread with out heating the whole house. I did sub honey instead of sugar. I can’t wait to try a whole wheat version.Reply
Warren
How much honey did you use for the sugar substitute?Reply
MOMables - Laura
you can use 2 Tablespoons honey instead of sugar.
Reply
donna
do you think this would work with Rhodes frozen bread loaves, thawed?Reply
MOMables
I do not know if this will work for that. This is a recipe for homemade bread. Sorry!
Reply
Crystal
So excited to try this but I’m having trouble finding a bread pan small enough to fit in my crock pot. Any chance you have an alternative for cooking in the oven?
Reply
maureen
I made this 2 days ago came out excellent. It is a great sandwich bread and better tosasted. I toasted 2 slices in butter and garlic in a pan , for my cheese burger and it was to die for. Making 2 more loaves today to freeze.
Reply
MOMables
I can only imagine how delicious this bread is toasted with butter and garlic! wow. Enjoy!
Reply
Karen
Mine did not turn out at all. Did not rise at all and is just a lump of concrete. Oh well it was worth a try.Reply
MOMables
I’m sorry yours did not come out! Did you make any substitutions?
Reply
Angela
I used a loaf pan but mine didn’t rise very much. Doesn’t look like the picture. Could I have done something wrong with me yeast?
Reply
Ashley
Can you explain the vital gluten? I am wanting to make my bread at home but its usually just not that great:/
Reply
MOMables
Ashley, this recipe needs a little more gluten (a protein in bread) to “lift” in such a low heat in the crockpot. It’s inexpensive and you’ll find it right next to the yeast at the grocery. This is a beginners bread recipe. You can do it! :)
Reply
KELLY
What size loaf pan do you use?
Reply
MOMables
8.5 inches by 4.5 inches
Reply
Amber
I made this recipe last night and then continued my second loaf this morning. It’s nice for a easy bread. Mine came out a little dense but this is my very first time making bread with yeast. I expect to get better as I go.
This recipe is misleading though. My concern before I started was that the bread would not look like the pictures coming out of a slow cooker, and of course mine did not. It looked like a big round loaf of bread (slow cooker shape). It’s not really ideal for sandwich bread, unless you are making paninis.Reply
MOMables
Amber, did you use a loaf pan liner inside your crockpot? If you did, it should not have taken up the shape of the crockpot and turned out exactly like a loaf of bread. I can imagine it spreading and coming out slightly denser.
Reply
Amber
I did not use a liner. I will try that next time. Thank you!Reply
12349
Do you think that I could use coconut oil instead of butter and soy milk instead of dairy to make vegan bread? I’m dairy free.Reply
MOMables
I’ve never tried it, but it should work (in theory).
Reply
Grace
How long can you leave the dough for the second loaf in the fridge?Reply
MOMables
You can leave the second dough ball overnight or freeze up to 3 months.Reply
Sarah
Interesting idea. Do you add water to the crock pot or just the loaf pan in the dry crock?Reply
MOMables
just the loaf pan as the directions say.
Reply
Jennifer E.
By the way, this bread looks absolutely heavenly. I can smell the warm soft steamy goodness.Reply
Jennifer E.
I wonder if gluten free flour mix could be substituted for the APF… Has anyone tried this?Reply
MOMables
I have not tried it -YET. My go to flour is Cup4Cup and it’s what I plan on using to test this recipe.
Reply
Jen V
Have you ever tried this recipe with whole wheat flour? It would probably need some wheat gluten added to the recipe to help it rise. Might have to try that this afternoon. Thanks for sharing!Reply
MOMables
Jen, I just revised the recipe’s notes.
Reply
nicole
Jen V, Can you let me know if you are successful making this with all whole wheat or white whole wheat flour and how much vital gluten you had to add please? ThanksReply
MOMables
Nicole, you’ll need 1 teaspoon vital gluten per 1 cup whole wheat flour.
Reply
Kristin
Do you think substitutions could be made to make it vegan? Like coconut oil instead of butter and almond milk instead of milk?Reply
MOMables
I have not tested this with non dairy milk. Coconut oil will work.
Reply
Jessica Sollitto
Do you think I could use white whole wheat flour or whole wheat flour instead of all purpose?Reply
MOMables
Jessica, check out the revised recipe notes.
Reply
