Ingredients
- 2 cups self rising flour
- 2 cups Greek yogurt
Instructions
- In a large bowl, add ingredients. Mix well with a fork for approximately 2 minutes, and then finish working with your hands.
- Put dough onto a lightly floured surface, and knead for 1 minute.
- Light flour a non-stick loaf pan, or use a light amount of non-stick spray. Form an oblong dough ball, and place into the loaf pan.
- Turn slow cooker on high, place pan in slow cooker, cover slow cooker with a clean towel, and place lid on top to secure towel in place.
- Cook for approximately 2 hours and 15 -20 minutes. To brown the top, preheat oven to 450 degrees, and place in oven. Allow just enough time to brown the top portion of the bread. This should only take a couple of minutes.
- Allow the bread to cool for 10-15 minutes before removing from loaf pan.
Nutrition
Notes
- You can use non-fat Greek yogurt, it will not effect the outcome. I do not recommend using regular plain yogurt, as you will have a different outcome.
- If you don’t have self rising flour, you can mix together: all purpose flour (1 cup), baking powder (1 1/2 teaspoons), and salt (1/2 teaspoon).
Pro Tips
- Try the ice cube trick for a chewier crust: Place a few ice cubes around the outside of the loaf pan inside the slow cooker. The steam from the melting ice helps the outside of the bread develop a chewy, crackly crust. I stumbled onto this after watching how steam-injected bakery ovens work, and it genuinely translates to the slow cooker.
- Know your slow cooker’s personality: Every slow cooker runs a little different. Mine hits perfect at 2 hours 15 minutes, but an older or smaller model may need closer to 2 hours 30. Use the hollow-tap test, not just the clock.
- Line the pan with parchment for easy cleanup: Bring the parchment up the sides of the pan but not over the top edge, so it doesn’t scorch against the cooker walls.
- Measure the flour by spooning, not scooping: Dragging the cup through the flour bag packs in extra flour and gives you a dry, heavy loaf. Spoon it in and level it off.
- Don’t skip the browning step: The slow cooker cooks the bread through beautifully, but it will never brown the top. Two minutes at 450 degrees is what takes this from steamed-looking to bakery-worthy.
- Check your loaf pan fits first: Most 6 quart or larger oval slow cookers take a standard 9 inch loaf pan with room to spare, but check before you mix. Nothing worse than dough in the pan and a lid that won’t close.