This post may contain affiliate links which won’t change your price but will share some commission.
Easy Slow Cooker Olive Parmesan Bread - No kneading required! You have to try this delicious and super-easy way to prepare fresh-baked bread!
This post may contain affiliate links which won’t change your price but will share some commission.
What's better than fresh-baked bread on your dinner table? Nothing! EXCEPT maybe fresh-baked bread that was super-easy to make and required NO KNEADING at all!
I admit it - I don't have the patience to bake my own bread. All the kneading, and the rising, and the fuss...I just don't have that kind of time or energy.
So when someone told me that it was possible to bake bread without any kneading, and using a slow cooker, I was absolutely interested!
The basic technique is to combine the flour with quick-rising yeast and water, let it rest, form it into a round and let it rest again, then place it in the slow cooker on high.
Believe it or not, you can make really good bread that way! And you can add all sorts of mix-ins for interesting combinations. For this loaf, I chose Kalamata olives and Parmesan cheese. So yummy!
I love the texture of bread that this technique yields. It is a little denser than bread made in a more traditional way, but it is not heavy or overly chewy and it is way better than store-bought!
Another advantage to this technique is that it leaves your oven free for other things, which is perfect for holiday meals when you have lots of other things that need time in the oven.
So give it a try and see what you think!
Slow Cooker Olive Parmesan Bread
If you love this recipe, please give it 5 stars!
I also invite you to follow me on FACEBOOK, PINTEREST, or INSTAGRAM to keep up with what's going on in my kitchen.
Easy Slow Cooker Olive Parmesan Bread
Ingredients
- 3 cups bread flour
- 1 teaspoon instant yeast quick rise
- ½ tablespoon garlic minced
- ⅔ cup Kalamata olives diced
- ¼ cup Parmesan cheese grated
- 1.5 cup water
- cornmeal or additional flour to prevent sticking
Instructions
- In a large bowl, combine the flour and instant yeast.
- Add the garlic, olives, and Parmesan cheese and mix.
- Add water and stir until all of the flour mixture has been incorporated (dough will be very sticky).
- Cover the bowl with plastic wrap and allow to sit for 1 and ½ hours.
- On a large piece of parchment paper, sprinkle flour or cornmeal to prevent sticking. Remove the dough from the bowl and place on the parchment paper, then mold into a round and cover with plastic wrap. Allow to sit for ½ hour.
- Heat the slow cooker to high, then pick up the parchment paper and use it to transfer to the slow cooker. Lower the parchment paper into the slow cooker and tuck or cut to fit under the lid.
- Place paper towels on top of the slow cooker, then place the lid over the towels.
- Cook on high for 2 hours, then remove.
- If more of a brown crust is desired, bake at 400 degrees in the oven for 15-20 minutes (optional).
- Cool on a rack before serving.
Nutrition
If you love cooking with your crock pot, check out my Cheesy Chicken and Rice recipe, or my Slow Cooker Braised Pot Roast with Root Vegetables. Craving something sweet? No problem, this 3-ingredient Crock Pot Pumpkin Cake recipe couldn't be easier!
Thanks for stopping by. Before you go, you might be interested in these products!
And check out my Dizzy Busy and Hungry store on Amazon for some great kitchen products I love!
Nancy Goodwin
I don't see any comments of anybody actually making the bread and telling us how they liked it. Would love to hear what people thought after actually making the bread! 🙂
Carole
Can this be cooked in the oven instead of the slow cooker, if so what would be the temp and time?
Kristin
I haven't done it in the oven, but you could try it! If I were to attempt it myself, I think I would set the oven at 375 degrees and bake for 30 minutes, and then check it to see if it needed more time. Good luck! 🙂
Cat
Hi, I would like to know if regular active dry yeast can be used instead of the rapid-rise type? Any kind of yeast is scarce right now, even online, and I cannot find any rapid-rise. I do realize that if I use regular yeast the rising/resting times will be longer. I just wasn't sure how the dough would be affected in the slow cooker once baking begins. Thanks!
Kristin
Hi Cat! Yes, it is really hard to find yeast right now so I totally understand - you have to use what you can find! I have not used regular yeast in this recipe myself, but I did a little research for you and here is what I found from cooksillustrated.com/how_tos/6620-yeast-types/: "To substitute active dry for instant (or rapid rise) yeast: Use 25 percent more active dry. For example, if the recipe calls for 1 teaspoon of instant yeast, use 1 1/4 teaspoons of active dry. And don't forget to "prove" the yeast, i.e. dissolving it in a portion of the water from the recipe, heated to 105 degrees." So you will need to switch around the recipe a little. I hope it works for you!
Cat
Thank you so much for the prompt reply and also for taking the time to research a very helpful hint. I really appreciate that!
Kristin
Oh sure thing! I hope it turns out OK! 🙂