13 Slow Cooker Bread Recipes for Hands-Off Homemade Loaves

Slow cooker bread recipes sound like a contradiction, but a ceramic liner traps just enough steam to bake tender, evenly browned loaves without an oven. The low, steady heat gives yeast and quick batters time to rise and set, while the lid keeps the crust softer than a bakery loaf. The versions below take that same foundation in genuinely different directions, from rustic no-knead rounds to sweet breakfast loaves and pull-apart snacks.

Start with Classic No-Knead Crusty Bread to learn the method. Pick Cheesy Pull-Apart Monkey Bread for a movie night, Banana Bread for a sweet loaf, and Jalapeño Cheddar Cornbread for heat.

Which Slow Cooker Bread Should You Make?

Classic No-Knead Crusty Bread

This is the loaf to make first because it proves how well a slow cooker handles high-hydration dough. You get a crackly crust and an open, chewy crumb from a ceramic pot, and the dough does most of the work overnight.

Ingredients (makes 1 round loaf, 6 slices)

• All-purpose flour: 450 g (3 1/2 cups)
• Fine sea salt: 10 g (1 1/2 tsp)
• Active dry yeast: 1/4 tsp
• Warm water, about 110F (43C): 360 ml (1 1/2 cups)
• Cornmeal, for dusting: 2 tbsp
• Olive oil, for the liner: 1 tsp

Instructions

Step 1: Stir the 450 g (3 1/2 cups) flour and 10 g (1 1/2 tsp) sea salt in a large bowl. Sprinkle in the 1/4 tsp yeast, pour in the 360 ml (1 1/2 cups) warm water, and mix with a wooden spoon until you see a shaggy dough with no dry pockets.

Step 2: Cover the bowl and let it sit at room temperature for 12 to 18 hours. You know it is ready when the surface looks puffed and dimpled, and you catch a faintly tangy, yeasty smell when you lift the wrap.

Step 3: Turn the dough onto a floured parchment sheet and fold it four times to shape a loose ball. Drape it over an inverted bowl and let it rest for 30 minutes while you brush the slow cooker liner with the 1 tsp olive oil and dust it with 2 tbsp cornmeal.

Step 4: Lift the dough by the parchment and lower it into the liner while you press the paper flat. Cover and cook on high for 2 to 2 1/2 hours, until an instant-read thermometer pushed into the center reads 200F (93C) and the top feels firm.

Step 5: Unplug the slow cooker and let the loaf sit, lid ajar, for 10 minutes. Then transfer it to a rack and cool for 20 minutes before you slice, so the crumb sets instead of steaming.

Slow Cooker Banana Bread with Walnuts

Baking banana bread in a slow cooker keeps the crumb incredibly moist because the lid holds in steam, which is exactly what overripe bananas need. This version leans into brown sugar and toasted walnuts for a loaf that tastes like breakfast but works as dessert.

Ingredients (makes 1 loaf, 8 servings)

• Overripe bananas, mashed: 450 g (about 2 cups)
• Unsalted butter, melted: 115 g (1/2 cup)
• Light brown sugar: 150 g (3/4 cup)
• Large eggs: 2
• Vanilla extract: 1 tsp
• All-purpose flour: 190 g (1 1/2 cups)
• Baking soda: 1 tsp
• Fine salt: 1/2 tsp
• Chopped walnuts, toasted: 75 g (3/4 cup)

Instructions

Step 1: Mash the 450 g bananas with a fork until they are mostly smooth but still have a few small chunks. Stir in the 115 g melted butter, 150 g brown sugar, and 1 tsp vanilla, then beat in the 2 eggs one at a time until your mixture looks glossy.

Step 2: Whisk the 190 g flour, 1 tsp baking soda, and 1/2 tsp salt in another bowl. Fold the dry ingredients into the banana mixture just until you no longer see streaks of flour, then fold in the 75 g walnuts with a few gentle turns.

Step 3: Line the slow cooker with a wide strip of parchment that runs up two sides, and scrape the batter in. Smooth the top with a spatula and cover, leaving the lid slightly off center for a thin vent so your loaf does not turn gummy.

Step 4: Cook on high for 2 to 2 1/2 hours, until a skewer inserted in the center comes out with only a few moist crumbs and the top springs back when you press it lightly.

Step 5: Lift the loaf out with the parchment, let it cool for 20 minutes on a rack, then slice and serve warm with extra butter if you like.

Cheesy Pull-Apart Monkey Bread

This savory monkey bread is built from pieces of dough rolled in garlic butter and cheddar, so every torn bite has a crisp cheese edge. You can set it out as a snack or put it next to soup, and it disappears fast.

Ingredients (makes 1 round, 8 snack servings)

• All-purpose flour: 500 g (4 cups)
• Instant yeast: 7 g (2 1/4 tsp)
• Fine sea salt: 8 g (1 1/4 tsp)
• Granulated sugar: 1 tsp
• Whole milk, warm: 240 ml (1 cup)
• Large eggs: 2
• Unsalted butter, melted: 115 g (1/2 cup)
• Garlic powder: 1 tsp
• Sharp cheddar, grated: 170 g (2 cups)

Instructions

Step 1: Whisk the 500 g flour, 7 g yeast, 8 g salt, and 1 tsp sugar in a large bowl. Warm the 240 ml milk until it is body temperature, pour it in with the 2 eggs, and mix until your dough comes together in a shaggy mass.

Step 2: Knead the dough on a floured counter for 8 to 10 minutes, until it feels smooth and bounces back when you poke it. Let it rise in an oiled bowl for 1 hour, covered, or until you can see it has doubled.

Step 3: Punch the dough down and tear it into roughly 36 walnut-sized pieces. Stir the 115 g melted butter with 1 tsp garlic powder in a small bowl, roll each piece in the mixture, and layer the coated dough in the lined slow cooker with the 170 g cheddar, pressing gently so the cheese sticks to your fingers.

Step 4: Cover and cook on high for 2 to 2 1/2 hours, until the top is puffed, the edges are deeply golden, and a skewer comes out clean when you test the center.

Step 5: Run a knife around the edge and lift the whole round out with the parchment. Serve it hot, and let everyone pull apart the cheesy pieces while the cheese is still stretchy on your fingers.

Slow Cooker Cinnamon Roll Bread

This loaf takes the gooey center of a cinnamon roll and turns it into a sliceable breakfast bread, with a drizzle that sets in the cracks. It is the one I make when the house needs to smell like a bakery by morning.

Ingredients (makes 1 loaf, 8 thick slices)

• All-purpose flour: 450 g (3 1/2 cups)
• Instant yeast: 7 g (2 1/4 tsp)
• Light brown sugar, divided: 150 g (3/4 cup)
• Warm whole milk: 180 ml (3/4 cup)
• Large eggs: 2
• Fine sea salt: 1 tsp
• Unsalted butter, very soft: 80 g (1/3 cup)
• Ground cinnamon: 1 tbsp
• Confectioners’ sugar: 80 g (2/3 cup)
• Milk or cream, for glaze: 2 to 3 tbsp

Instructions

Step 1: Warm the 180 ml milk until it feels lukewarm, then pour it into a bowl with the 7 g yeast and 50 g of the light brown sugar. Let it sit for 5 minutes, until you see a foamy cap, then beat in the 2 eggs, 450 g flour, and 1 tsp salt.

Step 2: Turn the dough onto a floured counter and knead the 80 g soft butter in for 8 to 10 minutes, until the dough is smooth and elastic and your thumb leaves a slow indent. Let it rise in a covered bowl for 1 hour or until doubled.

Step 3: Roll the dough into a 30 x 40 cm (12 x 16 inch) rectangle. Sprinkle the remaining 100 g brown sugar and 1 tbsp cinnamon evenly over it, press the filling lightly with your palms, then roll it up tightly from a long side and pinch the seam.

Step 4: Cut the roll into 2 cm (3/4 inch) thick spirals and arrange them in a parchment-lined slow cooker, cut side up, without packing them tight. Cover and cook on high for 2 to 2 1/2 hours, until the bread feels set and a skewer you push into the center comes out clean.

Step 5: Whisk the 80 g confectioners’ sugar with enough of the 2 to 3 tbsp milk or cream to make a thick glaze, then drizzle it over the warm loaf so it sets in the cracks. Slice your cinnamon roll bread thick and serve while it is still warm.

Jalapeño Cheddar Cornbread

This is not a sweet muffin-style cornbread. It leans savory and spicy, with pockets of melted cheddar and a crisp edge from the slow cooker liner. You will pull it out with a crust that breaks under a butter knife.

Ingredients (makes 1 loaf, 8 squares)

• Yellow cornmeal: 140 g (1 cup)
• All-purpose flour: 120 g (1 cup)
• Baking powder: 2 tsp
• Fine sea salt: 1 tsp
• Granulated sugar: 1 tbsp
• Sharp cheddar, grated: 150 g (1 1/2 cups)
• Fresh jalapeños, seeded and minced: 2
• Whole milk: 240 ml (1 cup)
• Large eggs: 2
• Unsalted butter, melted: 80 g (1/3 cup)

Instructions

Step 1: Whisk the 140 g cornmeal, 120 g flour, 2 tsp baking powder, 1 tsp salt, and 1 tbsp sugar in a large bowl. Add the 150 g cheddar and the 2 minced jalapeños, and toss until you see every piece coated, which keeps them from sinking to the bottom.

Step 2: Beat the 240 ml milk, 2 eggs, and 80 g melted butter in a separate bowl until smooth. Pour the wet mixture into the dry mixture and fold with a spatula just until you see no dry cornmeal left.

Step 3: Scrape the batter into a parchment-lined slow cooker and spread it to the edges while you press out any air pockets. Cover and cook on high for 2 to 2 1/2 hours, until the center is firm and a skewer inserted in the middle comes out with a few crumbs.

Step 4: Turn off the heat and let the cornbread sit, lid ajar, for 10 minutes before you lift it out. This rest keeps the bottom from sticking when you slice it into 8 squares.

Step 5: Slice into 8 squares and serve them warm with extra cold butter on the side, because you will want something cold against the jalapeño heat.

Rosemary Slow Cooker Focaccia

This focaccia bakes in a shallow, oiled slow cooker and comes out with a moist, dimpled top instead of a crackly loaf. I go heavy on the rosemary and salt, and the bottom gets golden from the layer of olive oil under the dough.

Ingredients (makes 1 focaccia, 6 wedges)

• All-purpose flour: 500 g (4 cups)
• Instant yeast: 7 g (2 1/4 tsp)
• Fine sea salt: 10 g (1 1/2 tsp)
• Warm water: 350 ml (1 1/2 cups)
• Olive oil, divided: 60 ml (1/4 cup)
• Fresh rosemary, chopped: 2 tbsp
• Flaky sea salt, for topping: 1 tsp

Instructions

Step 1: Stir the 500 g flour, 7 g yeast, and 10 g fine salt together. Pour in the 350 ml warm water and 30 ml (2 tbsp) of the olive oil, then mix with a wooden spoon until your dough looks wet and shaggy, more like a thick batter than a rollable ball.

Step 2: Cover the bowl and let the dough rise for 1 1/2 hours, stretching and folding it every 30 minutes, until it triples and you can see long strands when you lift one edge.

Step 3: Pour the remaining 30 ml (2 tbsp) olive oil into the slow cooker and brush it up the sides. Scrape the dough into the oil, turn it once to coat, and stretch it gently toward the edges without deflating every bubble you just built.

Step 4: Sprinkle the 2 tbsp rosemary and 1 tsp flaky salt over the top, then press deep dimples into the dough with your fingertips. Cover and cook on high for 2 to 2 1/2 hours, until the focaccia is golden underneath and the top is set and no longer sticky.

Step 5: Lift the focaccia out with a wide spatula and set it on a rack for 10 minutes. Tear it into wedges and serve it warm, because you get the best crust before the steam softens it.

Slow Cooker Pumpkin Chocolate Chip Bread

Pumpkin keeps this loaf moist for days, and the slow cooker turns the spices mellow while the bottom stays tender. It is the bread I reach for when fall weather hits, but honestly it works any month you want your kitchen to smell cozy.

Ingredients (makes 1 loaf, 10 slices)

• All-purpose flour: 240 g (2 cups)
• Baking powder: 1 tsp
• Baking soda: 1/2 tsp
• Ground cinnamon and ginger, combined: 2 1/2 tsp
• Fine sea salt: 1/2 tsp
• Pumpkin purée: 300 g (1 1/4 cups)
• Light brown sugar: 150 g (3/4 cup)
• Vegetable oil: 80 ml (1/3 cup)
• Large eggs: 2
• Semi-sweet chocolate chips: 125 g (3/4 cup)

Instructions

Step 1: Whisk the 240 g flour, 1 tsp baking powder, 1/2 tsp baking soda, 2 1/2 tsp cinnamon and ginger, and 1/2 tsp salt in a bowl until no streaks remain. Set that aside while you beat the 300 g pumpkin, 150 g brown sugar, 80 ml oil, and 2 eggs in a larger bowl.

Step 2: Fold the dry ingredients into the pumpkin mixture in three additions, stopping when you see a smooth batter. Fold in the 125 g chocolate chips with a few strokes so they stay whole.

Step 3: Line the slow cooker with parchment and scrape in the batter, smoothing the top. Cover and cook on high for 2 1/2 to 3 hours, until a skewer inserted into the center comes out clean and the top springs back when you touch it.

Step 4: Let the bread cool in the slow cooker with the lid off for 15 minutes before you lift it by the parchment. This rest prevents the chocolate chips from sliding right off your slices.

Step 5: Slice the loaf into 10 thick slices and serve it warm or at room temperature. You can also smear cream cheese on the side to bring out the pumpkin’s deeper edge.

Slow Cooker Garlic Herb Dinner Rolls

These rolls sit close together in the slow cooker, so they steam and puff into soft pull-apart bread with buttery tops. You get a full pan of dinner rolls without turning on the oven, which is useful when the holiday oven is already full.

Ingredients (makes 12 rolls)

• All-purpose flour: 420 g (3 1/4 cups)
• Instant yeast: 7 g (2 1/4 tsp)
• Granulated sugar: 2 tbsp
• Fine sea salt: 1 tsp
• Whole milk, warm: 240 ml (1 cup)
• Large egg: 1
• Unsalted butter, melted: 50 g (1/4 cup)
• Garlic powder: 1 tsp
• Dried parsley: 1/2 tsp
• Flaky sea salt, for topping: 1/2 tsp

Instructions

Step 1: Whisk the 420 g flour, 7 g yeast, 2 tbsp sugar, and 1 tsp fine salt in a mixing bowl. Pour in the 240 ml warm milk, 1 egg, and 25 g of the melted butter, then mix until your dough forms a soft ball.

Step 2: Knead the dough on a lightly floured counter for 6 to 8 minutes, until it feels smooth and you can pinch a small piece into a thin, stretchy sheet. Let it rest in a covered bowl for 1 hour or until doubled.

Step 3: Divide the dough into 12 equal pieces and roll each one into a tight ball under your cupped palm. Arrange the balls in a parchment-lined slow cooker in two layers if needed, and cover while you let them rise for 30 minutes.

Step 4: Stir the remaining 25 g melted butter with 1 tsp garlic powder and 1/2 tsp dried parsley. Brush the mixture over the risen dough, then cover and cook on high for 2 to 2 1/2 hours, until the rolls are puffed and a skewer you insert into the center comes out clean.

Step 5: Lift the rolls out with the parchment, sprinkle the 1/2 tsp flaky salt over the buttery tops, and pull them apart to serve warm. You will want to pass extra garlic butter because the first brush soaks in just enough.

Cheddar Chive Slow Cooker Soda Bread

A soda bread is the fastest slow cooker bread in this list because there is no yeast and no rise time. The dough gets tang from buttermilk, heft from cheddar, and a clean onion bite from fresh chives.

Ingredients (makes 1 round loaf, 6 wedges)

• All-purpose flour: 360 g (2 3/4 cups)
• Whole wheat flour: 84 g (3/4 cup)
• Baking soda: 1 tsp
• Fine sea salt: 1 tsp
• Buttermilk: 400 ml (1 3/4 cups)
• Sharp cheddar, grated: 120 g (1 1/4 cups)
• Fresh chives, finely chopped: 3 tbsp
• Unsalted butter, cold: 2 tbsp

Instructions

Step 1: Whisk the 360 g all-purpose flour, 84 g whole wheat flour, 1 tsp baking soda, and 1 tsp salt in a large bowl. Cut the 2 tbsp cold butter into the dry mixture with your fingers until no large chunks remain.

Step 2: Add the 120 g cheddar and 3 tbsp chives, tossing to coat. Make a well in the center and pour in most of the 400 ml buttermilk, stirring until you have a soft dough that barely holds together.

Step 3: Turn the dough onto a floured surface and pat it into a 15 cm (6 inch) round. Do not overwork it; a shaggy, craggy texture gives you the tender crumb, so just shape it enough to hold.

Step 4: Set the round on a parchment sling in the slow cooker and cut a deep cross into the top with a sharp knife. Cover and cook on high for 2 1/2 to 3 hours, until the loaf sounds hollow when you tap the bottom and the top is firm.

Step 5: Lift the soda bread out and let it cool for 20 minutes before you slice it into thick wedges. Serve it warm with butter and a sharp cheddar you break off in small chunks on the side.

Slow Cooker Apple Cinnamon Breakfast Bread

This is a sturdy, fruit-packed loaf that toasts beautifully, because the apples release juice into the crumb while it bakes. I dice the apples small so you get tender fruit in every slice instead of a few big pockets.

Ingredients (makes 1 loaf, 8 slices)

• All-purpose flour: 300 g (2 1/2 cups)
• Baking powder: 2 tsp
• Ground cinnamon: 1 tbsp
• Fine sea salt: 1/2 tsp
• Light brown sugar: 100 g (1/2 cup)
• Apples, peeled and diced small: 2 large (about 300 g)
• Plain yogurt: 180 ml (3/4 cup)
• Large eggs: 2
• Vegetable oil: 60 ml (1/4 cup)
• Chopped pecans or walnuts: 60 g (1/2 cup)

Instructions

Step 1: Toss the 2 diced apples with 1 tbsp of the brown sugar and half of the 1 tbsp cinnamon in a bowl. Set them aside so the fruit releases juice while you whisk the 300 g flour, 2 tsp baking powder, remaining cinnamon, 1/2 tsp salt, and remaining brown sugar.

Step 2: Beat the 180 ml yogurt, 2 eggs, and 60 ml oil in a separate bowl, then pour it into the flour mixture. Fold with a spatula until the batter comes together, then fold in the apples and any juice, plus the 60 g pecans, without overmixing.

Step 3: Scrape the batter into a parchment-lined slow cooker and smooth the top. Cover and cook on high for 2 1/2 to 3 hours, until a skewer you insert into the center comes out clean and the top is golden.

Step 4: Cool the loaf in the slow cooker with the lid off for 15 minutes, then lift it out with the parchment. Slice it thick, because this bread holds together better when you cut it into 8 generous slabs.

Step 5: Serve the slices warm with a thin swipe of salted butter, or toast them the next day so the pecans turn crisp again while you wait for the coffee.

Gluten-Free Slow Cooker Almond Oat Bread

This loaf skips the gluten but still gets a sturdy slice from oats and almond flour, and the slow cooker keeps it from turning crumbly and dry. It is a good base loaf for sandwich slices or a smear of jam.

Ingredients (makes 1 loaf, 8 slices)

• Gluten-free oat flour: 180 g (1 3/4 cups)
• Blanched almond flour: 120 g (1 cup)
• Baking powder: 1 tsp
• Baking soda: 1/2 tsp
• Fine sea salt: 1/2 tsp
• Plain Greek yogurt: 180 ml (3/4 cup)
• Large eggs: 3
• Honey or maple syrup: 2 tbsp
• Olive oil: 30 ml (2 tbsp)
• Sesame seeds, for topping: 1 tsp

Instructions

Step 1: Whisk the 180 g oat flour, 120 g almond flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a bowl until no lumps of almond flour remain. If you see a few clumps, rub them between your fingers.

Step 2: Beat the 180 ml yogurt, 3 eggs, 2 tbsp honey, and 30 ml oil in another bowl until smooth. Pour the wet mixture into the dry mixture and stir just until the batter looks evenly mixed and you cannot see dry oat flour.

Step 3: Scrape the batter into a parchment-lined slow cooker and spread it level with a spatula. Cover and cook on high for 2 1/2 to 3 hours, until the loaf is firm in the middle and a skewer you insert into the center comes out clean.

Step 4: Sprinkle the 1 tsp sesame seeds over the hot loaf as soon as you lift the lid, then let the bread cool in the liner for 15 minutes before transferring it out with the parchment. The rest keeps the slices from crumbling when you cut them.

Step 5: Slice the bread into 8 pieces and serve it warm with jam or use it for sandwiches once each slice has fully cooled. The texture firms up as it sits, so your second slice may be neater than the first.

Pesto Swirl Slow Cooker Bread

A savory swirl bread turns a plain loaf into something you can set out with soup or turn into a sandwich with real flavor. I use a thick basil pesto so the swirl stays visible and the olive oil from the pesto seeps into the crumb.

Ingredients (makes 1 loaf, 8 slices)

• All-purpose flour: 450 g (3 1/2 cups)
• Instant yeast: 7 g (2 1/4 tsp)
• Fine sea salt: 8 g (1 1/4 tsp)
• Warm water: 240 ml (1 cup)
• Olive oil: 30 ml (2 tbsp)
• Basil pesto: 120 g (1/2 cup)
• Grated Parmesan: 50 g (1/2 cup)
• Garlic powder: 1/2 tsp

Instructions

Step 1: Stir the 450 g flour, 7 g yeast, and 8 g salt in a bowl. Pour in the 240 ml warm water and 30 ml oil, then mix until you form a rough dough; if it feels dry, add another spoonful of water.

Step 2: Knead the dough on a floured counter for 8 minutes, until it is smooth and slightly tacky, then let it rise in a covered bowl for 1 hour or until doubled. You will know it is ready when a finger pressed into the dough leaves a dent.

Step 3: Roll the dough into a 30 x 40 cm (12 x 16 inch) rectangle. Spread the 120 g pesto over it with a spoon, sprinkle the 50 g Parmesan and 1/2 tsp garlic powder on top, then roll the dough tightly from a long side and pinch the seam with your fingers.

Step 4: Coil the rolled dough into a loose snail in the parchment-lined slow cooker, seam side up so the swirl shows. Cover and cook on high for 2 1/2 to 3 hours, until the loaf is firm and a skewer you push into the thickest part comes out dry.

Step 5: Lift the bread out with the parchment and let it cool for 15 minutes before slicing. Serve it warm so the pesto layers stretch when you pull each slice apart, or cool it fully for sandwiches that do not squish.

Mini Slow Cooker Pizza Bread Bites

These are little pull-apart knots stuffed with mozzarella and seasoned like pizza, baked in a single layer in the slow cooker. The edges get chewy and the centers stay soft, the way a good pizza roll should, and they are built for snacking.

Ingredients (makes 24 bites)

• All-purpose flour: 450 g (3 1/2 cups)
• Instant yeast: 7 g (2 1/4 tsp)
• Granulated sugar: 1 tsp
• Fine sea salt: 1 tsp
• Warm water: 200 ml (3/4 cup plus 2 tbsp)
• Olive oil: 30 ml (2 tbsp)
• Mozzarella, low moisture, cut into 24 small cubes: 120 g (1 1/4 cups)
• Tomato paste: 3 tbsp
• Dried oregano: 1 tsp
• Grated Parmesan, for coating: 40 g (1/2 cup)

Instructions

Step 1: Stir the 450 g flour, 7 g yeast, 1 tsp sugar, and 1 tsp salt together. Pour in the 200 ml warm water and 30 ml oil, then mix until your dough forms a smooth ball, adding a splash more water if it looks floury.

Step 2: Knead the dough for 6 to 8 minutes until it is elastic and a pinch stretches thin without tearing. Let it rest while you stir the 3 tbsp tomato paste with 1 tsp oregano and 2 tbsp water in a small bowl.

Step 3: Divide the dough into 24 pieces and press each one flat in your palm. Dab a little tomato mixture on each, tuck a mozzarella cube into the center, and pinch the dough around it so the cheese is fully hidden.

Step 4: Roll each stuffed piece into a ball, then dunk the tops lightly in the 40 g Parmesan and arrange them seam side down in a single layer in a parchment-lined slow cooker. Cover and cook on high for 2 to 2 1/2 hours, until the bites are puffed and a skewer you insert into one comes out clean.

Step 5: Lift the bites out and let them cool for 5 minutes, just so the molten mozzarella inside does not burn your tongue. Pile them on a plate and serve with warm marinara for dipping.

The parchment sling is the trick that decides how cleanly your loaves lift out. Leave two long ends over the sides, and let the bread rest a few minutes before slicing so the crumb sets and the bottom releases.

Pick one version, set the slow cooker, and walk away. Fresh bread is hours away, and your kitchen will smell like it.