Crock-Pot Buttermilk Bread

No yeast, no kneading, and a golden broiler-finished crust.

A simple, buttery homemade quick bread with a tender, biscuit-like crumb and golden crust, made without yeast, kneading, or rising time. The slow cooker handles the baking, while a brief broiler finish gives the loaf its browned top.

Equipment Needed

• 6-quart slow cooker
• Parchment paper
• Large mixing bowl
• Wooden spoon or sturdy spatula
• Clean kitchen towel
• Instant-read thermometer
• Baking sheet
• Broiler

Crock-Pot Buttermilk Bread

A simple, buttery homemade quick bread with a tender, biscuit-like crumb and golden crust, made without yeast, kneading, or rising time. The slow cooker handles the baking, while a brief broiler finish gives the loaf its browned top.

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Prep Time 10 minutes mins

Cook Time 2 hours hrs 2 minutes mins

Total Time 2 hours hrs 27 minutes mins

Servings: 1 slices

Course: Sides

Cuisine: American

Ingredients Method

Ingredients

  

For the Bread

• 3 cups cups self-rising flour plus a little extra for handling the dough
• 1 tablespoon tablespoon granulated sugar
• ½ teaspoon teaspoon baking soda
• 1 teaspoon teaspoon kosher salt use 1 teaspoon with salted butter or 1¼ teaspoons with unsalted butter
• 1¼ cups cups buttermilk
• 4 tablespoons tablespoons butter melted and slightly cooled

For Finishing

• 1–2 tablespoons tablespoons butter melted

Method

 

Prepare & Mix

1. Cut a large sheet of parchment paper and press it into the bottom of a 6-quart slow cooker, leaving enough overhang to act as handles. Lightly brush the parchment with some of the finishing butter.
2. In a large mixing bowl, whisk together the self-rising flour, sugar, baking soda, and salt.
3. Pour in the buttermilk and melted butter. Stir gently with a wooden spoon or sturdy spatula just until the flour is incorporated and a soft, slightly sticky dough forms. Do not overmix.
4. Lightly flour your hands and gently gather the dough into a thick round or slightly oval loaf, approximately 6–7 inches across. Do not knead.
5. Place the loaf in the center of the parchment-lined slow cooker. Lightly brush the top with melted butter.

Slow Cook

1. Lay a clean kitchen towel across the top of the slow cooker and place the lid securely over it, making sure the towel is pulled up and kept completely away from the exterior and heating elements. The towel absorbs condensation and helps prevent moisture from dripping onto the bread.
2. Cook on HIGH for approximately 1 hour 45 minutes–2 hours 15 minutes. Begin checking at 1 hour 45 minutes. The loaf is done when the center registers 195–200°F on an instant-read thermometer and a tester inserted into the center comes out without wet dough.

Brown & Finish

1. Preheat the broiler. Using the parchment as handles, carefully lift the bread from the slow cooker and transfer it to a baking sheet. Remove the parchment and lightly brush the top with additional melted butter.
2. Broil for approximately 2–3 minutes, watching continuously, until the top is attractively golden brown.
3. Brush the hot loaf with a final light coating of melted butter. Let cool for at least 15 minutes before slicing. Serve warm or at room temperature.

How to Know It's Done

• Center temperature of 195–200°F.
• A tester inserted into the center comes out without wet dough.
• Top is golden brown after the brief broiler finish.

Cook's Notes

• Do not overmix or knead the dough; minimal handling keeps the crumb tender.
• Slow cookers vary, so begin checking at 1 hour 45 minutes.
• Keep the kitchen towel completely clear of the slow cooker’s exterior and heating elements.
• Serve warm with salted butter, honey, preserves, or alongside soups, chili, barbecue, or a casual dinner.

Storage

Once completely cool, wrap tightly or store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze the loaf or individual slices, tightly wrapped, for up to 2 months.

Reheating

Warm individual slices in a toaster or toaster oven. For the whole loaf, warm gently in a 300°F oven until heated through.

Make Ahead

Best the day it is baked, but it can be made several hours before serving and rewarmed briefly in a 300°F oven.