Crock-Pot Double-Boiler Bread

by Ben N on November 18, 2012

Yeah, I’m still at it. I just KNOW there’s got to be a good way to bake bread in a crock-pot!

Last night, I whipped-up a batch of dough and let it set overnight to rise. Today, my dilemma was to bake it traditionally, or to keep experimenting. Well, by now you know me…. I kept experimenting.


Of some of the feedback I got from people that read about my other entries in experimental bread baking was a comment that Crock-Pots should always be used with liquid with them. Done properly, that would also spread the heat around the bread much better.

I dug through the cabinet to find a stainless steel mixing bowl that fit inside the crock-pot, but not all the way to the bottom. I filled the bottom of the pot with several cups of hot water and then put the mixing bowl on top of that. The bread dough then went inside and the lid on top.

With the crock-pot on high, it started baking away. I also made a new ring-o-insulation from cardboard around the pot, but had it avoid the handles and the power knob.

This means of cooking was slow. It was up to a four hour bake time. I flipped the loaf over at 2 and a half hours. At one point, I did check the loaf with an instant thermometer and it did read 190 degrees F. In the end, I did still pop the finished loaf in the regular oven for just a few minutes to give the crust some color. Othewiser, it’s cooked, but it doesn’t have that great golden sun-tan look to it!

I sliced up the bread (an old-school electric knife works great) and had some right away with a Cream of Vegetable Medley soup I made last night.

To quote a famous ad line, MMm MMM Good!

(Dec 12, 2012 UPDATE – My CROCK POT BREAD took a runner-up prize in the Instructables bread contest. )

{ 2 comments… read them below or add one }

1 VicRiv December 2, 2012 at 11:51 am

very interesting solution . . I’ll have to try this!

2 Kitty November 6, 2013 at 9:03 pm

Thank you for sharing your experimenting experiences! I’ve never baked in a slow cooker, but I’m willing to try something new! I’m hoping to duplicate the 9-grain bread which is so delicious (and so expensive!). I instinctively thought preheating would be the correct thing to do, and assumed that using the “double-boiler” method would cook hotter and faster than dry heat. However, if the double boiler method takes longer than dry heat- that may not be what I want. My batter is going to be dense and chunky with seeds and grain. I’m thinking the water would produce a “steamed pudding” type result. Guess I’ll have to do some experimenting of my own! Thanks again!

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