Crock-Pot Double Rise Butter Bread
4 Cups All Purpose Flour
2 Teaspoons Kosher Salt
2 Cups Warm Water
1 Package or 2 Teaspoons Active Dry Yeast
1 Tablespoon Sugar
2 Tablespoons Stick Butter, at room temperature.
- In a small bowl, dissolve the sugar in the warm water.
- Add in the yeast and allow the yeast to foam in the water. Set aside.
- In a larger bowl, add flour and salt. Stir with a fork to mix.
- Combine the water/yeast mixture into the flour. Mix well with a fork.
- Using a towel or saran wrap, cover the bread dough and set aside in a warm place to rise. Allow to rise for 1.5 hours until it doubles in size.
- Remove the towel or saran wrap . Using your hand, lightly mix the dough down to the original size. This does not take much and the mixture is sticky.
- Cover the bowl again and allow it to rise to double in size again.
- Take a piece of foil and place it in the bottom of the crock-pot shiny side up. Remember you want enough foil to be able to pull the bread out.
- Using a spatula, spoon or your fingers, rub the butter into the side of the crock-pot coating the foil nicely. Use the entire 2 tablespoons. (this will bake into the side of the bread giving the crust a crisp butter crust)
- Add the bread dough to the crock-pot.
- Cook on high for 1 hour. (lid on)
- After the 1 hour mark, add a paper towel to the top of the crock-pot and then place the lid on top of the paper towel.
- Cook for an additional 45 minutes to 1 hour.
- Remove the bread from the crock-pot and then remove the foil.
This was an easy recipe to make. When I removed the bread from the crock-pot, I flipped it over onto the counter revealing the golden crust. My two girls tried the bread out with a little butter and gave it a double Hi-Five for taste.