No-knead bread in a slow cooker

Last week I tried making no-knead bread in the slow cooker using these instructions. I tested the temperature of the bread with a thermometer (180°F) because it was hard to tell if it was done (it took longer than the instructions mentioned, probably because I used more dough). Then I browned the loaf under the broiler for a few minutes.

The crust is softer this way, and you don't have to let it rise. I'll definitely be doing this again!


  1. This is awesome! I'll have to try it this week. Thanks.

  2. Do you use your slow cooker a lot? There are a ton of them for sale at the thrift store I go to, and I'm thinking of getting one. Any good websites you recommend with recipe ideas?

    1. I actually don't use it a ton, but I'm trying to learn more about it. It's really nice for when you're gone all afternoon and want to come home to something hot for dinner. I stumble upon many recipes through Pinterest or the blogs I read; there are also tons of slow cooker cookbooks.