Freshly Baked Artisan Bread

Freshly Baked Artisan Bread

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Prep Time 2 hrs  15 mins
Cook Time 1 hr  15 mins
Temp High
Yield Serves 4 1lb loaves

The bread dough recipe comes from "Artisan Bread in 5 Minutes a Day." The idea to crock it came from a blog I ran across. Amazing, but it works great in the slow cooker! The recipe makes enough for about 4 1 lb loaves, but you can keep it in the fridge for up to 14 days. Don't let the prep time scare you off, it includes 2 hours of rising. It's less than 15 min to put it together.


  • 3 Cups lukewarm water
  • 1 1/2 Tablespoons Kosher or Coarse Salt
  • 6 1/2 Cups All purpose flour
  • 2 Packets Yeast


  1. Step One

    Combine the yeast (two packets equals 1 1/2 tbls, and it doesn't matter what type) with the water in a 5 qt container with a lid. Stir in the salt and flour until the mixture is completely wet. It takes a little muscle.

    Loosely cover and let rise 2 to 5 hours until it's nearly filled the container and is flat on top. Do NOT punch down. At this point, you can refrigerate for up to 14 days. It's easier to work with after it's been refrigerated, but you can just cut off a 1 lb piece (about 1/4 of the dough roughly the size of a grapefruit). Shape as desired with floured hands. Cut a few slits on top. Put parchment paper on bottom of crock. Place dough in and cook on high about an hour (longer if your crock cooks at a lower temp like mine) until the bread doesn't feel "doughy" to the touch. If you prefer a crispier crust, brown under the broiler.

Crockin' Reviews Add Review
  1. Michelle

    I was so excited to see a bread recipe like this. Unfortunately the top was done and the bottom was still doughy. And there was not flavor.

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  2. Sheri

    Thank you for your response, Peggy! I’ll try making it without the water on the bottom.

  3. Peggy L.

    Sheri, I’ve seen those comments about needing water in the cooker, too. I’ve made this recipe at least 8 times without a problem. I think the manufacturers are being cautious by adding the new warning about needing liquid (both my cookers are older and neither had that warning). So, it has worked for me. But it you try it and your crock cracks, you may not be covered by warranty if your manufacturer added the warning.

    Danelle, I haven’t tried it with wheat. Others have and seem to like it. As I said in the description, the recipe and inspiration comes from Artisan Bread in 5 Minutes a Day. If you check out their website, you’ll get lots more info on how they’ve adapted the recipe.

  4. Sheri

    I’ve seen a similar recipe listed on another site and reviewers indicated some concerns about using the crock pot without having liquid in it. Has this presented a problem for anyone? I have a batch of dough in the fridge right now that I’d like to try in the crock pot.

  5. Danelle C.

    Have you ever tried this using wheat flour? Sounds yummy can’t wait to try.

  6. Peggy L.

    Kristen, I’ve never tried freezing it. Guess you’ll have to try it and tell us if it works. I know it keeps in the fridge for at least a week — and gets better!

  7. Kristen

    Once the dough rises, can it be frozen? I love bread. In any form.

  8. Peggy L.

    Amy, I just form it into a ball and put it in the slow cooker. No need to preheat the cooker. It will rise in the cooker. Good luck!

  9. amy

    Do you let the refrigerated dough warm to room temp before putting it in the crock pot? Do you preheat the crockpot? Do you let it rise at all before cooking? tks!

  10. Peggy L.

    Tara, I didn’t have that problem. But some people put a paper towel or kitchen towel under the lid to help absorb extra steam. I’m guess the amount of steam probably depends on how hot your cooker gets and what the weather is like where you are : )

  11. Tara S.

    I got the correct recipe from the comments. My problem was that steam dripped and my bread is now a pancake! Lol. I doubt it will stop us from eating it. I was just trying to figure out how to keep it from happening next time.

  12. Peggy L.

    Hey girls, realized my fingers were going too fast and the original recipe wasn’t complete. So, I put it in the comments bc I couldn’t figure out how to edit the post : ( Feel free to edit the recipe. Tara, you need the steam to get the bread to the right consistency. If I’m remembering correctly, the oven version requires a pan of hot water in under the loaf. But if you like a browned crust, you will need to put it under the broiler for a few minutes!

  13. Tara S.

    My bread is in the crock now and smells wonderful. It was a big, beautiful, perfectly shaped loaf. I say was since when a drop of condensation from the lid hit the top of the loaf, it deflated. Other that wiping the lid constantly, how else can I avoid this in the future? Is anyone else having the same problem?

  14. Crockin Girls

    Crockin Girls

    Oops…there’s an ingredient missing! We need to get that fixed…sorry, y’all!

  15. Jill W.

    I love that you can make it, refrigerator it, and bake it off as you need for 2 weeks! What a great resource. Thanks Peggy L! I will be trying this next week!

  16. Peggy L.

    Ok Let me try the ingredients again… (Can’t figure out how to edit the recipe.)

    3 c lukewarm water
    1 1/2 TBLS yeast (any type)
    1 1/2 TBLS kosher or coarse salt
    6 1/2 c all purpose flour

    Just made some more today, and it’s even better when the dough is refrigerated a few days.

  17. Peggy L.

    Yep. That’s all you need. The 6 1/2 c is FLOUR. oops. Recipe says all purpose.

  18. Jill

    Are the ingredients all listed here? Thanks for checking!

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