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You are here: Home / Recipes / Herbed Crock Pot Bread Recipe

Herbed Crock Pot Bread Recipe

September 20, 2016 by Tiffany 103 Comments

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This soft Crock Pot Bread Recipe is super easy to make and does not require any rising time. Perfect for toast, sandwiches, a side for dinner and more

This soft Crock Pot Bread Recipe is super easy to make and does not require any rising time. Perfect for toast, sandwiches, a side for dinner and more.

Herbed Crock Pot Bread Recipe

Did you know that you can bake a beautiful loaf of bread without an oven? Why heat up the entire house when you can just plug your slow cooker?

This soft Herbed Crock Pot Bread Recipe is super easy to make, delicious, and it does not require any rising time. Just knead the ingredients in the mixer and place in your machine. How cool is that?

This soft Crock Pot Bread Recipe is super easy to make and does not require any rising time. Perfect for toast, sandwiches, a side for dinner and more.

I gave my bread more flavor by adding fresh thyme leaves but you can certainly switch it out for rosemary, cilantro, parsley, etc. Not a fan of herbs? simply omit them.

Keep in mind that this bread bakes up soft and springy. It is not like the crusty bread I baked HERE. It has a roll like texture. Perfect for spreading butter, jam, or making delicious sandwiches for the lunchbox.

This soft Crock Pot Bread Recipe is super easy to make and does not require any rising time. Perfect for toast, sandwiches, a side for dinner and more.

Imagine you’re baking up a lasagna in the oven and you want to serve with a fresh loaf of bread. Since the oven is busy, what to do? Use the crock-pot!

This soft Crock Pot Bread Recipe is super easy to make and does not require any rising time. Perfect for toast, sandwiches, a side for dinner and more.

To make the top brown I threw my loaf in the broiler for a couple of minutes, but that’s totally optional. The fact that in less than 90 minutes you can enjoy fresh bread from start to finish is priceless.

Sometimes the easier a recipe gets, the more likely you’re going to make it. Again and again. And since I enjoy baking bread, this recipe will definitely be made every week.

hope you can try this delicious Herbed Crock Pot Bread Recipe at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

This soft Crock Pot Bread Recipe is super easy to make and does not require any rising time. Perfect for toast, sandwiches, a side for dinner and more.
Print Recipe
4.13 from 140 votes

Herbed Crock Pot Bread Recipe

This soft Crock Pot Bread Recipe is super easy to make and does not require any rising time. Perfect for toast, sandwiches, a side for dinner and more.
Prep Time10 minutes mins
Cook Time1 hour hr 15 minutes mins
Total Time1 hour hr 25 minutes mins
Course: Bread
Servings: 1 loaf
Calories: 421kcal
Author: Tiffany Bendayan

Ingredients

  • 2 1/2 cups bread flour or all-purpose flour more may be needed
  • 1 cup warm water
  • 1 packet instant yeast 2¼ teaspoons
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1 tablespoon fresh thyme or rosemary
US Customary - Metric

Instructions

  • In the mixer using the dough hook, place the warm water, 1 teaspoon sugar, and the yeast. Mix lightly and cover for 5 minutes for yeast to activate
  • When the mixture starts to bubble add the rest of the ingredients
  • Mix on medium speed for 5-6 minutes or until dough becomes soft and elastic
  • Shape into a loaf and sprinkle salt on top (optional if you like a salty taste)
  • Line slow cooker with parchment paper
  • Place dough inside and cover
  • Cook on HIGH for 1 hour to 1 hour and a half
  • Check the bottom to see if the bread is completely cooked (bottom should be browned)
  • Place the loaf of bread under the broiler for 2-3 minutes to brown (optional)
  • Enjoy!

Nutrition

Calories: 421kcal | Carbohydrates: 43g | Protein: 3g | Fat: 28g | Saturated Fat: 3g | Sodium: 4670mg | Potassium: 111mg | Fiber: 2g | Sugar: 38g | Vitamin A: 335IU | Vitamin C: 11.2mg | Calcium: 28mg | Iron: 1.2mg


You may also like:

Easy Slow Cooker Dinner Rolls

These buttery Slow Cooker Dinner Rolls do not require proofing and are sweet, soft and delicious. Perfect to serve with dinner or with jam at breakfast.

Slow Cooker Cinnamon Rolls

These fluffy Slow Cooker Cinnamon Rolls are made from scratch & baked right in the crockpot. Topped with a sweet vanilla icing. Ideal for breakfast & brunch

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Filed Under: Breads, Recipes Tagged With: bread recipes, crock pot bread recipe, easy bread recipes no rise, loaf of bread recipes, no rise bread recipes, slow cooker recipe, slow cooker recipes

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Comments

  1. Brianne says

    January 23, 2017 at 6:31 pm

    This bread is seriously amazing. If you don’t have a crockpot, you should actually purchase one for the sole purpose of making this bread. I halved the honey, accidentally the first time, and preferred it less sweet. My children and husband said they liked both ways. I used dried rosemary because I was too lazy to go to the store and buy fresh (I just crushed it a little) and I rubbed the top with olive oil before cooking in the crockpot. The broiling is a must in my family’s opinion 🙂 Thank you so much for posting this recipe. My family requests it at least twice a week!

    Reply
    • Tiffany says

      January 24, 2017 at 7:43 am

      That’s awesome Brianne! thanks so much for your valuable feedback! I’m so glad you and your family like it.

      Reply
      • Madelyn says

        April 25, 2017 at 6:54 pm

        What if I only used 1 teaspoon of salt in batter and no salt on top?

        Reply
        • Tiffany says

          April 25, 2017 at 7:06 pm

          That would work Madelyn

          Reply
  2. Allison Ellis says

    January 31, 2017 at 8:20 pm

    Do you know if this would work with GF all purpose flour?

    Reply
    • Tiffany says

      January 31, 2017 at 8:59 pm

      I don’t think it would be as elastic as regular dough.. But maybe it would still have good flavor

      Reply
  3. Nicole says

    March 13, 2017 at 9:01 pm

    Is there anyway this could be made without a mixer and bread hook?

    Reply
    • Tiffany says

      March 14, 2017 at 7:19 am

      Of course Nicole, you can knead by hand until dough is elastic

      Reply
  4. Jo says

    April 2, 2017 at 10:59 pm

    Hi there. This recipe sounds amazing, but I don’t like sugar in bread. Will omitting the honey and sugar be problematic?

    Reply
    • Tiffany says

      April 3, 2017 at 7:11 am

      Hi Jo! The bread is actually not sweet. They just help develop the yeast. You can omit the sugar, but leave the honey.

      Reply
  5. Arcie says

    April 24, 2017 at 12:21 am

    Do u preheat the crock pot? Do u bake this starting on low and then on high?

    Reply
    • Tiffany says

      April 24, 2017 at 10:04 am

      No Arcie, no preheating is needed.

      Reply
  6. Lisa says

    April 24, 2017 at 11:28 am

    Trying to use less salt for low sodium diet. Would leaving out the salt be a problem or does it need it to bake correctly? Thanks, Lisa

    Reply
    • Tiffany says

      April 24, 2017 at 11:30 am

      It won’t affect the baking part Lisa but without the salt, the bread will be a bit bland.

      Reply
  7. Beth says

    May 22, 2017 at 3:08 pm

    Can this be made with whole wheat flour? I really love white but trying to be a bit more healthy…or at least pretend I am. 🙂

    Reply
    • Tiffany says

      May 22, 2017 at 5:42 pm

      Hi Beth, of course, you can. Let me know how it comes out!

      Reply
  8. Julia Brady says

    July 8, 2017 at 5:32 pm

    How about starting it in the bread machine?

    Reply
    • Tiffany says

      July 8, 2017 at 6:10 pm

      Hi Julia, I honestly never used a bread machine before so I don’t know. If you just want to use it to knead the dough that would work.

      Reply
  9. Monique says

    July 16, 2017 at 6:57 pm

    Hi Tiffany,

    Can’t wait to try this. Did you chop up the rosemary once you took it off the stem?

    Reply
    • Tiffany says

      July 16, 2017 at 7:29 pm

      I do Monique! so it gets more evenly distributed in the dough. Let me know how it comes out!

      Reply
  10. Corrina says

    July 25, 2017 at 3:47 pm

    If I don’t have parchment paper would you recommend spraying the bottom of the crock pot or perhaps placing a silpad on the bottom of the pot? Thanks!

    Reply
    • Tiffany says

      July 25, 2017 at 3:50 pm

      If you don’t have parchment paper you can omit it and spray the crock pot with nonstick spray. I don’t know how it would work with Silpad

      Reply
      • Corrina says

        July 25, 2017 at 4:01 pm

        Thanks for the quick reply! Getting g ready to throw it in the pot now!

        Reply
        • Tiffany says

          July 25, 2017 at 4:26 pm

          Yum! let me know how it comes out!

          Reply
  11. Shelly says

    July 29, 2017 at 7:38 pm

    What size of crock pot do you recommend?

    Reply
    • Tiffany says

      July 29, 2017 at 7:39 pm

      Shlley 6-8 quarts will work just fine

      Reply
      • Shelly Taylor says

        July 29, 2017 at 7:56 pm

        Thank you! Sorry about the repost!

        Reply
        • Tiffany says

          July 29, 2017 at 10:09 pm

          No problem Shelly! Let me know how it turns out

          Reply
      • Shelly Taylor says

        July 29, 2017 at 8:12 pm

        A 6-8 quart crockpot?

        Reply
        • Tiffany says

          July 29, 2017 at 10:01 pm

          Correct

          Reply
  12. Shelly Taylor says

    July 29, 2017 at 7:55 pm

    What size of crockpot do you recommend?

    Reply
  13. Brianna says

    August 15, 2017 at 5:05 pm

    Would you recommend prepping several loaves and then freezing the dough?

    Reply
    • Tiffany says

      August 15, 2017 at 5:13 pm

      Hi Brianna! I honestly am not a huge fan of freezing the raw dough. It can affect the texture and rising times of the finished products. I usually freeze bread right after are ready.

      Reply
  14. Stephanie says

    September 5, 2017 at 2:22 pm

    Is the total amount of yeast 2 1/4 tsp? I don’t have packets so I’d have to measure.

    Reply
    • Tiffany says

      September 5, 2017 at 2:23 pm

      correct Stephanie. You can use 2 tsp and it will be fine

      Reply
  15. Linda says

    September 24, 2017 at 3:35 pm

    Is the amount of sodium in the nutrition label correct? That’s an awful lot of sodium
    Mine is in the crock pot now

    Reply
    • Tiffany says

      September 24, 2017 at 7:42 pm

      Hi Linda, not really, it depends on the brand of flour used

      Reply
      • Linda says

        September 25, 2017 at 7:31 am

        4 stars
        Ok thank you. I did have to use a little more flour and cooked about 1 1/2 hours. I put mine under broiler to brown but I left a bit too long. It’s good though

        Reply
        • Tiffany says

          September 25, 2017 at 8:04 am

          Glad you liked it, Linda! 🙂 It’s funny how using a slow cooker “speeds” up the cooking since there’s no rising needed.

          Reply
      • Janine says

        February 9, 2020 at 5:37 pm

        Is the calories per slice?

        Reply
        • Tiffany says

          February 10, 2020 at 11:52 am

          Around 60 calories per slice

          Reply
  16. Carolyn says

    November 27, 2017 at 7:59 pm

    5 stars
    I made this bread today, oh my goodness was it ever delious! I only had dried herbs, it was still good. Next time l’ll add roasted garlic, asiago cheese & not add any sugar. My bread took 2 & 1/2 hrs to bake, once it reached 200 degrees, l put it under the broiler. Thank you for such a great recipe ?

    Reply
    • Tiffany says

      November 28, 2017 at 4:47 am

      Thanks for your feedback Carolyn! Roasted garlic and asiago cheese sound like an amazing idea to go with this bread. I’ll definitely try it with those!

      Reply
  17. Leah says

    January 15, 2018 at 6:09 pm

    Not sure what happened. I made the bread as described but the dough is still raw after an hour of baking. I would appreciate some help!

    Reply
    • Tiffany says

      January 15, 2018 at 10:29 pm

      Hi Leah, maybe your slow cooker is an older model. Leave it on for 30 more minutes and see.
      Also, the bread comes out pale and came be mistaken for raw. This video might help: https://www.youtube.com/watch?v=CYmx2_-xt3M

      Reply
  18. Jan says

    January 29, 2018 at 11:27 pm

    I m a newbie n do not know what went wrong. Bread was as hard as stone.
    I used water on the hot side. Substituted honey for maple syrup. Normal cooking oil as i dont olive oil.
    Tiffany can u please advise where has gone wrong? Thank you

    Reply
    • Tiffany says

      January 30, 2018 at 8:01 am

      Hi Jan! I think the water was too hot and it killed the yeast. 🙁 When baking bread, water needs to be warm, not hot, like you would fill a baby’s tub.

      Reply
  19. Desiree says

    March 11, 2018 at 1:57 pm

    5 stars
    This bread Is AMAZING. I made it twice so far with Thyme and again using dried basil and garlic powder this time. Yum! Thank you

    Reply
    • Tiffany says

      March 11, 2018 at 5:46 pm

      Thanks for your feedback Desiree! Dried basil and garlic sound like an awesome combination!

      Reply
  20. Cory says

    March 18, 2018 at 12:53 am

    5 stars
    I made this today and it it amazing!!! One question though… how many serving does one loaf contain per the nutrition information listed ?

    Reply
    • Tiffany says

      March 18, 2018 at 4:50 pm

      I didn’t add number of servings because it depends on what you’re using for: sandwiches, by itself, slices, etc. But I would guess 6-8 servings

      Reply
      • Cory says

        March 19, 2018 at 8:50 pm

        5 stars
        Thanks! 🙂

        Reply
  21. Diane says

    April 26, 2018 at 8:33 pm

    4 stars
    Thank you for this recipe. It seemed so easy and actually it was, until it came time to bake it. I had my IP out and thought I would try to do it on the slow cooker function…on the Power Pressure Cooker, it says “low temp”. Then I couldn’t figure out if it should be pressurized or not and realized that I would be cooking without water…and instructions say to have at least 1 cup of water for all recipes. So I took it out and put it into my slow cooker, set on high for one hour. When I checked it, it was not cooked as the top indented when I stuck my fingers into the dough. I needed it for dinner and so put it in a 375 deg oven to cook for 1/2 hour. It was quite beautiful and the family really loved it. The only thing was that there was a layer about 1/4″ thick that seemed like it was compressed dough.at the bottom of the loaf. At first I thought it was caused by the switching of cooking devices but I noticed that in your pic, there seems to be a thin layer that looked similar to mine, at the bottom of the loaf. But the rest of the loaf had a great texture, dense but soft and flavorful even though I left out all the herbs and made a plain bread. I am anxious to try the bread with rosemary and garlic. This time, I will make sure I have at least 2 hours for cooking and cooling time.. Thanks again.

    Reply
    • Tiffany says

      April 27, 2018 at 8:03 am

      Hi Diane! Thanks for your feedback. I actually cooked it in a slow cooker, not the IP function of the IP. For future reference, when using the IP to slow cook, you do not need to add the cup of water since the machine does not need to come to pressure.
      Attached is a video that I filmed with my husband for reference: https://www.youtube.com/watch?v=CYmx2_-xt3M&t=1s

      Reply
  22. Neisha says

    May 30, 2018 at 3:37 pm

    5 stars
    This is my go to recipe for bread to go with supper. I love that it doesn’t take all afternoon to make. I did leave out the herbs because of my kids’ pickiness. Maybe sometime I’ll try adding garlic to it for more of a garlic bread.

    Reply
    • Tiffany says

      May 31, 2018 at 8:42 am

      Thanks for your feedback Neisha! You can also add cheese, make them sweeter, etc. The idea is to adapt them to your families tastes and preferences

      Reply
  23. JW says

    November 1, 2018 at 10:31 pm

    I really like how quick the recipe sounds to make.
    Have you ever just baked it in the oven in a loaf pan?
    If so, how long & what temperature?
    Thanks for any help you can offer.

    Reply
    • Tiffany says

      November 3, 2018 at 12:18 pm

      I’ve never since I love this shape. I am wondering the crust it would create…

      Reply
      • Margaret says

        January 8, 2019 at 7:50 pm

        If a round loaf is desired, you can bake a loaf in a round cake pan or springform, or even a cast iron pan. A dough that is sturdy enough can be shaped into a ball and go on a baking sheet. Sprinkle the pan/sheet with cornmeal for a toasted cornmeal bottom that releases well. The crust will depend on the pan and the humidity in the oven. Preheat the oven to 350 degrees F.

        I have never tried a slowcooker bread, but will try this soon. I am very curious!

        Reply
        • Tiffany says

          January 9, 2019 at 9:23 am

          thanks for the info Margaret!

          Reply
  24. Carolyn L says

    December 3, 2018 at 11:20 pm

    I can’t wait to try this recipe but I noticed that my crock pot is a four quart. Do you think that size would work for this recipe or would it be too tall or large. Thank you.

    Reply
    • Tiffany says

      December 4, 2018 at 10:11 am

      I’m sure it would work Carolyn!

      Reply
  25. April says

    March 29, 2019 at 5:47 pm

    Ever tried this as a sourdough recipe?

    Reply
    • Tiffany says

      April 1, 2019 at 8:50 am

      This one in particular no because sourdough recipes have a large amount of liquid and proofing times. Maybe I’ll play a little with the recipe and let you know

      Reply
  26. Nicky says

    April 1, 2019 at 7:03 am

    Can I leave out the honey? I really want to make this, but my husband can’t have honey.

    Reply
    • Tiffany says

      April 1, 2019 at 8:43 am

      Of course!

      Reply
  27. Sierra says

    April 1, 2019 at 1:31 pm

    My mom doesn’t eat oils. Can I use something else to substitute for the olive oil?

    Reply
    • Tiffany says

      April 2, 2019 at 9:09 am

      Yes, applesauce (it would make your bread kind of sweet) – Or any other fat that is allowed in your mom’s diet (i.e: coconut oil, melted butter, etc)

      Reply
  28. Chabs says

    August 30, 2019 at 3:47 pm

    4 stars
    Thanks for a great recipe. I love how simple it is to make. I know it will be even better next time.

    Reply
    • Tiffany says

      August 31, 2019 at 8:44 am

      You’re welcome Shabs! next time add some cheese, spices,etc

      Reply
  29. Sue says

    October 10, 2019 at 9:09 pm

    I made this bread, left out the herbs and used chopped garlic instead! Turned out great, then I wondered if I could make it in a loaf pan, so I kind of “changed” things a bit, used milk instead of water and brown sugar rather than honey, left out the other sugar, let it rise once, then punched down, kneaded for a couple of minutes, shaped, in the pan in in the pot. 2 Hours later, a beautiful loaf of bread. Then took it on step further, because I had a few minutes extra, let it rise twice, punched down, kneaded for may 2-3 in, shaped, into the bread pan and into the pot again. 2 hours later, a picture perfect loaf, rivals anything I’ve one the “old fashioned” way!! This is the ONLY recipe I will use for bread now. There are almost unlimited variations for this, both savory and sweet, will try everything I can think of!! Thank you.

    Reply
    • Tiffany says

      October 12, 2019 at 4:02 pm

      WOW Sue!! love your creativity!! I’ll definitely try your variations. Thanks for sharing!

      Reply
  30. Susan says

    November 26, 2019 at 1:37 pm

    I just love this recipe! First couple of times I made this, I did use the crock pot, but it really spread out a lot, so I decided to “contain” the dough and put it in a regular bread pan, which worked excellent. But…of course I couldn’t leave well enough aloe!! I have an old recipe that uses brown sugar, so the honey was substituted for brown sugar and that was the only sugar I used. Doubled the amount to make 2 loaves, and decided to see what would happen if I let it rise. Mixed the dough in a large bowl and formed into a ball, let it rise about 20 minutes, punched and kneaded, no more than 3-4 min, dough was sticky and added a bit of flour to be able to handle, covered and let it rise once more about 20 min. Did a final punch, kneading, again very briefly, forms, into glass pans and baked at 350 for about 25 minutes. The results were absolutely fantastic. This loaf was as great as any of the long rise time breads, fine grained, full loaves! This was simple enough that my 10 year old grandson made a loaf of cinnamon raisin bread and it turned out perfect!!! So, he now has his “tweaked” copy of the recipe and my daughter has a copy also. Thanks so much for give us something that is not only easy to work with, fast to make, no matter how you do it and tasted wonderful. I’m back to baking all my bread again! Oh, have also used this dough to make meat filled turn overs and they are so great, make up batches with the bierock filling, sausage/pepper/onion filling and chopped ham/cheese filling, bake, freeze and instant meals! This is like the answer to all yeast dough wishes, great job Tiffany!!!!!!!

    Reply
    • Tiffany says

      November 30, 2019 at 7:56 am

      Thank you Susan for your lovely comment! I will try your suggestions with the meat-filled bread. Happy Holidays!

      Reply
  31. Susan says

    November 26, 2019 at 1:40 pm

    **Meant…substituted brown sugar for hone, not the other way around.!!

    Reply
  32. Trish says

    March 19, 2020 at 10:32 am

    I’m not clear on on thing. When you let dough rise in Instant Pot,what lid do you use. Thanks

    Reply
    • Tiffany says

      March 19, 2020 at 11:32 am

      The regular lid of the IP Trish.

      Reply
  33. Nikki says

    March 24, 2020 at 1:36 am

    5 stars
    Holy cow, this is so good! I’m baking and eating my way through covid-19 quarantine, and I tried this a few times now, all successfully. The first time, I made it as written sans fresh herbs. So soft, so perfect. A tad salty. The next time, I tried a frugal version, using just honey, no additional sugar, and half the salt. If Wonderbread could be a dinner roll, this would be it. The third time I made it, I got lazy and mixed the water, yeast, salt, and honey all together to activate. I also forgot the oil and added it after the dough was pretty elastic. It flopped around a bit and gave us some laughs. Skipped broiling. Texture was still soft but slightly chewier. Still tasted amazing, especially with some peanut butter and jam, Thanks for a delightful, effortless, delicious bread that we will enjoy for years to come!

    Reply
    • Tiffany says

      March 24, 2020 at 10:17 am

      You’re very welcome Nikki! thanks for your feedback! So glad you enjoyed the recipe.

      Reply
  34. Kathleen Hall says

    March 25, 2020 at 7:32 pm

    I have a 2 qt small crock pot. Would it work in this? Should I adjust amounts?

    Reply
    • Tiffany says

      March 26, 2020 at 10:55 am

      yes, half the recipe

      Reply
  35. Jeanette Schutz says

    March 27, 2020 at 7:20 pm

    You say this technique using a crockpot will work with any recipe?? I have a multigrain recipe that I’m partial to that I’d like to try. Will it work with that too?

    Reply
    • Tiffany says

      March 28, 2020 at 9:47 am

      Hi Jeanette. Some recipes will work and some may not. Depends a lot on the texture and crumb you are trying to achieve

      Reply
  36. Linda says

    March 31, 2020 at 7:19 am

    Do I have to use the Spices?I don’t have any in my home and don’t want to run out to the store. What other things can I put in there for taste?

    Reply
    • Tiffany says

      March 31, 2020 at 11:34 am

      Of course not Linda! add whatever you like/have 🙂

      Reply
  37. Becky says

    April 12, 2020 at 10:34 am

    5 stars
    Excellent bread!!! So easy! I did find that I needed 3 cups flour and baked for 2 hrs. Made a plain loaf & used Italian seasoning in other loaf. Both were great! Family loved it! I will definitely be making this weekly!!!

    Reply
    • Tiffany says

      April 12, 2020 at 10:40 am

      I am so glad you liked it Becky!

      Reply
  38. Rose says

    April 30, 2020 at 10:21 pm

    HI! Tried this bread for the 1st time. It’s really good. Just wondering how we should store it. Qny suggestions?

    Reply
    • Tiffany says

      May 4, 2020 at 8:59 am

      Room temperature covered or wrapped in foil

      Reply
  39. Rose says

    June 26, 2020 at 4:19 pm

    If I cut the recipe in half, do I still cook for 1 hour to 1 1/2 hours?

    Reply
    • Tiffany says

      June 29, 2020 at 8:19 am

      No, it would be overcooked, try 50 minutes and see

      Reply
  40. Toni Chapman says

    June 28, 2020 at 4:05 pm

    5 stars
    I tried this a few weeks ago. Put in basil and garlic powder. I LOVED it. Just as good for toast the next day!!! Doing your rolls today. Thanks!

    Reply
    • Tiffany says

      June 29, 2020 at 8:18 am

      Awesome! love your additions of herbs! thanks for sharing!

      Reply
  41. Stacey says

    September 3, 2020 at 1:22 pm

    Have you ever doubled this recipe? I’m wondering how that could work and guessing I’d have to cook it longer? Love this bread and make it often!

    Reply
    • Tiffany says

      September 3, 2020 at 2:47 pm

      Hi Stacey! I haven’t doubled it since I am afraid that when it grows, the dough will touch the lid and condensate. I will work if you have a big crock pot

      Reply
  42. Melissa says

    July 28, 2021 at 5:32 pm

    5 stars
    What is the texture of the dough supposed to be like after kneading in the mixer? The first time I made this, it seemed too sticky, so I added enough flour for it to form a dough ball in the mixer. That ended up being quite a lot and it was still very sticky and tough to shape. Just made it again and had the same problem. Loved the soft texture though – thank you!

    Reply
    • Tiffany says

      August 2, 2021 at 8:54 am

      Hi Melissa, knead until the dough doesn’t seem sticky and the gluten has developed. You can also add 1 or 2 tb extra of flour

      Reply
  43. Gina says

    January 24, 2022 at 3:24 pm

    Im looking forward to trying this bread recipe. How would I cook this using the “slow cook” function of the instant pot? I use my IP regularly and have it easily accessible. Thanks!

    Reply
    • Tiffany says

      January 25, 2022 at 1:49 pm

      I haven’t tried that function yet Gina. But it must be the same premise.

      Reply
  44. Denise says

    March 10, 2022 at 3:50 pm

    5 stars
    Such good bread! Going into the kitchen right now

    Reply
    • Tiffany says

      March 14, 2022 at 10:12 am

      Awesome!!

      Reply
  45. Corraine Henderson says

    April 28, 2023 at 3:43 pm

    Is a crock pot the same as a slow cooker.? Please

    Reply
    • Tiffany says

      May 3, 2023 at 3:14 pm

      yes

      Reply
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Hello! I am Tiffany, the blogger, cook and photographer of Living Sweet Moments.
I a married and have 2 little girls. We currently live in Miami, Fl
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