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    Home » Bread » Slow Cooker Tomato Paprika Bread

    Published on Mar 8, 2018. Modified on Jan 23, 2021 by bakingqueen74. This post may contain affiliate links. 3 Comments

    Slow Cooker Tomato Paprika Bread

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    Jump to Recipe

    This slow cooker tomato paprika bread is brilliant served with veggie soup or alongside a big bowl of chilli or stew too, so it is really versatile. You don’t need any yeast to make it, just self-raising (self-rising) flour and yoghurt, so it is great if supplies are low.


    Slow Cooker Tomato Paprika Bread

    Have you baked bread in your slow cooker before? I find you can get a really good crust so I use my slow cooker for bread quite often.

    It is great to be able to make soup in one slow cooker and a loaf of homemade bread to serve with it in another!

    Jump to:
    • Getting a brown crust in slow cooker
    • Step by step
    • Recipe swaps
    • More slow cooker bread
    • Recipe
    • Reviews

    Getting a brown crust in slow cooker

    No oven was used in the making of this bread! Yes that’s right, the tasty crust you can see here was just from the slow cooker.

    How is this possible? Well a thick tea towel/dish towel under the lid of the slow cooker stops water dripping onto the loaf and means it stays pretty dry inside your pot.

    If the top seems a bit wet and soft you can turn over the loaf and the contact with the base of the lined slow cooker pot will brown it off. For this loaf I only turned it over for the last ten minutes.

    A loaf of bread on a wooden chopping board, with a slice cut out, showing the reddish bread inside.

     

    Step by step

    This slow cooker tomato paprika bread is a no rise and no yeast bread, it is so easy to make. I used Greek yoghurt in this bread but any kind of yoghurt would work if the stores are out.

    Tomato puree (from a tube or small can) is used in this recipe – note that the US equivalent to European tomato puree is tomato paste. It is a thick dry paste.

    I chose 0% fat Greek yoghurt to make this as this has zero points on WeightWatchers. So it is healthy too!

    Step 1. Make your dough by mixing together the flour, yoghurt, salt, baking powder tomato puree (tomato paste) and paprika in a bowl, then shape into a rough round.

     

    Step 2. Put it into the lined slow cooker pot. I put the dough on top of a couple of pieces of baking paper, both folded.Slow Cooker Tomato Paprika Bread

    Step 3. Cook on high for a 2-3 hours, turn over the loaf brown the top for the last 30 minutes, and the loaf below will greet you when you lift the lid! I loved the artisanal rustic look of this loaf. Nearly as pretty as a sourdough loaf but a lot less hassle to make!

    Slow Cooker Tomato Paprika Bread

    As I chose tomato and smoked paprika flavours for this loaf, it has a lovely reddish tinge.

    The flavours go so well with a spicy soup or a pot of chilli or just buttered with salads and cheese, however you prefer it really.

    Recipe swaps

    This bread is delicious but the recipe is also very versatile as a base:

    • Leave out the tomato puree and paprika and you have a good plain white bread recipe.
    • Add in any dried or fresh herbs you have available.
    • Add your favourite grated cheese to make cheese and tomato bread.
    • Drain some sun-dried tomatoes, then chop them into small pieces and add into this recipe for an even more intense tomato flavour.
    • Add in some chopped red peppers.

    More slow cooker bread

    For more slow cooker bread recipes you might want to try more of my recipes:

    • mozzarella and herb soda bread (no yeast needed for this either)
    • cinnamon and raisin bread
    • spinach and feta focaccia
    • no-knead bread
    • fruit soda bread

    For lots of sweet slow cooker baking make sure you look in my Slow Cooker Desserts category.

    Sending this over to #Bakeoftheweek with Mummy Mishaps and Casa Costello, check out some delicious bakes over there including Jenny’s delicious creme egg surprise cake!

    Slow Cooker Tomato Paprika Bread

    Pin this Slow Cooker Tomato Paprika Bread Recipe for later

    Slow Cooker Tomato Paprika Bread

    Recipe

    A loaf of bread on a wooden chopping board, with a slice cut out, showing the reddish bread inside.

    Slow Cooker Tomato Paprika Bread

    A tasty loaf with smoked paprika and tomato flavours, baked in your crockpot
    4.8 from 5 votes
    Print Pin Rate Save Saved!
    Course: Baking
    Cuisine: Slow Cooker
    Prep Time: 10 minutes
    Cook Time: 3 hours
    Total Time: 3 hours 10 minutes
    Servings: 10
    Calories: 149kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 350 g self-raising flour
    • 2 tsp baking powder
    • 0.5 tsp salt
    • 250 g Greek yoghurt I used 0% fat
    • 2 tsp smoked paprika
    • 3 tbsp tomato puree US: tomato paste
    UK Measurements - US Measurements

    Equipment

    large oval slow cooker

    Instructions 

    • Place the flour, baking powder and salt in a large bowl.
    • Add the Greek yoghurt, smoked paprika, tomato puree/paste and a couple of splashes of water (if needed) and stir until it forms a soft dough.
    • Place a folded piece of baking paper in the slow cooker pot. Fold another piece, place the dough on it and form into a round.
    • Cook on high, with a tea towel or a few pieces of kitchen paper under the lid to catch drips, for three hours.
    • For the last ten minutes, turn the loaf over to brown the top.
    • Use the baking paper to lift the loaf out. Cool slightly then slice and serve.

    Notes

    Slow cooker size used:
    This loaf is made in a large 6 litre/6 quart slow cooker.
    Did you try and love this recipe?Then please leave a review and rating in the comments at the bottom of the post. If you post your creation on Instagram, tag me @bakingqueen74 or use hashtag #bakingqueen74!

     

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    Reader Interactions

    Comments

    1. Isabelle Payne says

      April 03, 2018 at 3:35 pm

      Who would have thought this worked? I was searching for a tomato bread recipe to go with a winter soup and found your amazing recipe. Thank you so much, it tastes delicious (we had it with roast butternut and thyme soup).

      Reply
    2. jenny paulin says

      March 13, 2018 at 7:22 pm

      this looks great Lucy and I am so impressed that it was made in your slow cooker! The colour of it is fab too. thank you for sharing with #Bakeoftheweek x

      Reply
    3. Jo Allison / Jo's Kitchen Larder says

      March 13, 2018 at 11:11 am

      Love the sound of this bread Lucy! I’m a huge fan of smoked paprika and use it a lot and can only imagine how delicious it must be in combination with tomato in this gorgeous loaf! And that crust is really great too! I could do with a nice thick wedge to accompany my soup for lunch 🙂 x

      Reply

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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