Slow Cooker Cheesy Garlic Bread – Easy 4-Ingredient Foolproof Loaf

Never made bread in a slow cooker before? This foolproof loaf method gives you a soft, cheesy garlic bread with almost no hands-on effort — just let the slow cooker do the work.

If you’ve never made bread in a slow cooker before, this recipe is about to genuinely surprise you. Slow cooker cheesy garlic bread comes out with a soft, pillowy interior, a deeply golden and slightly blistered cheese crust on top, and that warm, buttery garlic aroma that fills your kitchen from the moment the lid goes on. No yeast proofing, no kneading, no preheated oven required.

The photo shows exactly what to expect: a round, rustic loaf sitting inside a parchment-lined black slow cooker insert, steam still rising from the surface, with a golden-orange cheese crust that’s cracked and blistered in spots — one piece already torn away to reveal a beautifully soft, white, tender crumb inside. This is a quick-bread style loaf, meaning baking powder does the leavening work, so the batter comes together in minutes.

The slow cooker’s enclosed, humid heat environment essentially bakes the bread from all sides simultaneously, creating that steamed-tender interior and allowing the top cheese layer to brown and bubble without any additional equipment.

Recipe Quick Info

Why You’ll Love This Recipe

• No oven needed — the slow cooker does all the work. Perfect for hot summer days, small kitchens, or when your oven is already tied up with something else.
• Just 4 core ingredients. Flour, cheese, garlic butter, and baking powder — nothing obscure, nothing that requires a special store trip.
• Soft and fluffy inside, golden and cheesy on top. The slow cooker’s enclosed heat creates a beautifully tender crumb while the cheese melts and browns across the surface.
• No yeast, no rising time, no kneading. This is a true quick bread — mix, pour, and walk away. The baking powder handles all the lift.
• Ready in about 2 hours with zero babysitting. Set it and forget it, same as any other slow cooker recipe — check it at the 2-hour mark and you’re done.
• Impressive enough to serve to guests. Torn straight from the parchment in the insert, it looks rustic and homemade in the best possible way.

Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon dried Italian seasoning (or dried parsley)

Wet Ingredients

• 1 cup whole milk (or buttermilk for extra tenderness)
• 2 large eggs
• 3 tablespoons unsalted butter, melted and slightly cooled
• 3 garlic cloves, finely minced (or 1 teaspoon garlic paste)

Cheese Topping (as shown in photo)

• 1 cup shredded sharp cheddar or cheddar-mozzarella blend (the golden-orange blistered crust visible in the photo)
• 2 tablespoons unsalted butter, melted (brushed on top before the cheese for extra browning)

Optional Add-Ins

• 2 tablespoons grated Parmesan (adds sharp, salty depth mixed into the batter)
• ¼ teaspoon crushed red pepper flakes
• 1 tablespoon fresh chives, finely chopped (stirred into the batter)

Substitution Guide

Kitchen Tools Needed

• 6-quart round slow cooker — essential; the round shape produces the even, domed loaf you see in the photo
• Parchment paper — line the insert completely, with overhang on the sides for easy lifting (as shown in the photo)
• Large mixing bowl
• Whisk and rubber spatula
• Measuring cups and spoons
• Pastry brush (for buttering the top before adding cheese)
• Toothpick or skewer (for doneness check)
• Wire cooling rack

How to Make Slow Cooker Cheesy Garlic Bread Step by Step

Step 1: Line the Slow Cooker Insert

Cut a sheet of parchment paper large enough to line the bottom and sides of your slow cooker insert with 2–3 inches of overhang — exactly like the photo shows. This overhang is critical: it’s how you lift the finished loaf cleanly out of the insert without it breaking apart. Lightly spray the parchment with cooking spray for extra insurance against sticking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, salt, garlic powder, and Italian seasoning until completely combined. Whisking rather than stirring ensures the baking powder is evenly distributed throughout the flour — any clumps of leavener in the batter will cause uneven rise and dense spots in the finished loaf.

Step 3: Combine the Wet Ingredients

In a separate bowl or large measuring cup, whisk the milk, eggs, melted butter, and minced garlic together until smooth. Make sure the melted butter has cooled slightly before mixing — if it’s too hot, it can begin to cook the eggs on contact and create an uneven batter.

💡 Embedded Tip: If you’re using buttermilk instead of whole milk, the batter will react with the baking powder more vigorously and produce an even lighter, more tender crumb. Add ¼ teaspoon of baking soda to the dry ingredients when using buttermilk to balance the acidity.

Step 4: Fold Wet Into Dry

Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined — about 12–15 strokes. Stop when no dry flour streaks remain, even if the batter looks slightly lumpy. Overmixing activates the gluten in the flour, which tightens the crumb and makes the finished bread dense and tough rather than soft and fluffy.

Step 5: Transfer to the Slow Cooker

Pour and scrape the batter into the parchment-lined slow cooker insert, spreading it into an even layer with the spatula. The batter will be thick but pourable. Brush the top surface evenly with the 2 tablespoons of melted butter, then distribute the shredded cheese evenly across the entire top — pile it on generously so the finished loaf looks like the blistered, golden crust in the photo.

💡 Embedded Tip: Place two layers of paper towels or a clean folded kitchen towel under the slow cooker lid before closing. This absorbs the steam that rises during cooking and prevents condensation from dripping back onto the cheese topping — which would prevent the golden browning and create a wet, unappetizing surface.

Step 6: Slow Cook the Bread

Set the slow cooker to HIGH and cook for 1 hour 45 minutes to 2 hours, lid on (with the paper towel moisture trap from Step 5 in place). Resist lifting the lid before the 1 hour 45 minute mark — every lid lift drops the internal temperature significantly and disrupts the steady, enclosed baking environment that produces the even rise you see in the photo.

At 1 hour 45 minutes, check for doneness by inserting a toothpick into the center of the loaf. If it comes out clean or with just a few dry crumbs, the bread is done. If it comes out with wet batter clinging to it, replace the lid and cook for another 10–15 minutes before checking again.

Step 7: Brown the Top (Optional but Recommended)

The slow cooker produces a beautifully golden cheese crust on top, as shown in the photo — but if you want the cheese slightly more blistered and deeply browned, carefully lift the parchment and loaf out of the slow cooker insert using the overhang as handles. Slide it onto a baking sheet and place it under your oven broiler on HIGH for 2–3 minutes, watching constantly. The cheese goes from golden to burned in under a minute under direct broiler heat, so don’t walk away.

Step 8: Cool, Lift, and Serve

Lift the finished loaf out of the insert using the parchment overhang and set it on a wire rack to cool for at least 5 minutes before tearing or slicing. The interior crumb needs this brief rest to set — cutting too soon while the interior is still steam-hot can cause the bread to compress and feel gummy rather than fluffy.

Pro Tips for Perfect Slow Cooker Cheesy Garlic Bread

• Use the paper towel moisture trap every single time. This is the single most important technique for getting a golden, blistered cheese top from a slow cooker. Without it, steam condenses under the lid, drips onto the cheese, and produces a wet, pale surface instead of the beautiful crust you see in the photo.
• Slow cooker baking method tip — HIGH is the right setting, not LOW. For bread baking in a slow cooker, LOW heat produces too gentle a temperature rise and results in a dense, undercooked center. HIGH creates the sustained heat needed to fully set the crumb and push the internal temperature to a fully baked doneness. Check at 1 hour 45 minutes — don’t assume 2 hours is exact, since slow cookers vary in their actual running temperature.
• Don’t skip the parchment overhang. A loaf this size baked directly in the insert sticks without fail. The parchment with side overhangs isn’t optional — it’s the only practical way to remove the bread cleanly, as the photo clearly shows.
• Grate your cheese from a block. Pre-shredded cheese contains anti-caking agents that interfere with even melting and browning. Block cheddar shredded at home produces the cohesive, bubbly, properly blistered crust you want on the finished loaf.
• Let the minced garlic sit in the melted butter for 2 minutes before mixing. This brief infusion softens the raw, sharp edge of fresh garlic and distributes the flavor more evenly throughout the batter — a small step that makes a noticeable difference in the finished bread’s garlic depth.

Common Mistakes to Avoid

1. Overmixing the batter.
Quick bread batter should be folded just until the dry flour disappears — 12 to 15 gentle strokes at most. Overmixing develops gluten, which turns a fluffy, tender loaf into a dense, rubbery one. Lumps in the batter are completely fine and will bake out.

2. Skipping the paper towel under the lid. (Slow cooker baking method-specific)
This is the defining mistake in slow cooker bread baking. Without a moisture barrier under the lid, condensed steam drips continuously onto the cheese and bread surface throughout the entire cook time, producing a pale, soggy top instead of the golden crust. Use two layers of paper towels or a folded kitchen towel every time.

3. Lifting the lid before 1 hour 45 minutes.
Every lid lift drops the enclosed cooking temperature and adds 15–20 minutes to the total cook time. The slow cooker builds a sealed, humid baking environment — interrupting it repeatedly means uneven baking and a potentially collapsed center.

4. Using pre-shredded cheese from a bag.
The cellulose coating on bagged shredded cheese prevents clean melting and produces a grainy, oily top rather than the smooth, blistered golden crust shown in the photo. Always shred from a block for this recipe.

5. Cooking on LOW instead of HIGH.
LOW heat in a slow cooker doesn’t generate enough sustained temperature to properly set a bread’s crumb structure. The result is an underbaked, gummy center even after 3–4 hours. Always use HIGH for slow cooker bread baking.

6. Not testing with a toothpick before removing.
Visual cues on the surface tell you the top is done — but the center is what matters. A toothpick test at the center of the loaf is the only reliable doneness check for a thick quick bread cooked in an enclosed environment.

7. Cutting the bread immediately after lifting it out.
The interior crumb of a steam-cooked bread is extremely tender and still setting as it comes out of the insert. Cutting too soon compresses the crumb before it has stabilized, making the interior look and feel doughy even when fully cooked.

Variations

Healthy

Swap half the all-purpose flour for white whole wheat flour for added fiber without significantly changing the texture — white whole wheat is milder than standard whole wheat and blends seamlessly into quick bread batters. Reduce the butter in the batter to 2 tablespoons and use part-skim mozzarella on top to lower the saturated fat while keeping the same cheesy pull.

Spicy

Add 1 teaspoon of cayenne pepper and ¼ cup of finely diced pickled jalapeños (patted dry) to the batter along with the wet ingredients. Swap the cheddar topping for Pepper Jack, which adds another layer of heat as it browns on the surface. The spice level is noticeable but balanced — increase the cayenne to 1½ teaspoons if your household wants genuine heat.

Gluten-Free

Use a certified 1:1 gluten-free all-purpose flour blend (such as Bob’s Red Mill 1-to-1) in exact equal measure for the all-purpose flour. Add ½ teaspoon of xanthan gum if your blend doesn’t already include it — this compensates for the structural role gluten plays in binding the batter. All other ingredients remain the same, and the slow cooker method is unchanged.

Low-Carb / Keto

Replace the all-purpose flour with 1½ cups of fine almond flour plus ¼ cup of coconut flour — this combination provides structure and absorbency closest to a traditional quick bread at a fraction of the carbs. Increase the eggs to 3 and add ½ teaspoon of cream of tartar along with the baking powder for extra lift. The texture will be denser and slightly more moist than the original, but the cheesy garlic flavor profile remains intact.

What to Serve With Slow Cooker Cheesy Garlic Bread

• Tomato soup or roasted tomato bisque — the classic pairing; the cheesy bread tears apart perfectly for dipping into a warm bowl.
• Pasta with marinara or bolognese — this bread alongside a saucy pasta is a complete, crowd-pleasing dinner. Try Cheesy Ground Beef French Bread Boats – Easy 30-Min Dinner for a natural pairing.
• Beef stew or pot roast — the soft interior is ideal for soaking up rich, meaty broth.
• Chili — spoon a bowl of chili alongside a torn wedge of this bread and it becomes a full, satisfying meal.
• Caesar salad — the savory, garlicky bread complements the anchovy-forward dressing without competing with it.
• Creamy potato soup — another thick, hearty soup that pairs naturally with a soft, cheesy bread on the side. Check out Cheesy Ground Beef French Bread Boats – Easy 30-Min Dinner for an easy match.
• A simple cheese board — tear the bread into rustic chunks and serve warm alongside soft cheeses, cured meats, and olives for an impressive but effortless appetizer spread.

Storage Instructions

Refrigerator

Wrap leftover slow cooker cheesy garlic bread tightly in plastic wrap or store in an airtight container for up to 3 days. The crumb softens further after the first day, but the flavor deepens slightly as the garlic and cheese continue to meld. Slice before storing to make reheating individual portions faster.

Freezer

Wrap individual slices or the whole cooled loaf in plastic wrap, then a layer of aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Do not refreeze after thawing — the bread’s texture degrades significantly on a second freeze cycle.

Shelf Life Summary

Reheating Instructions

Oven

Preheat to 325°F. Wrap the bread loosely in foil and heat for 10–12 minutes until warmed through. For the last 2 minutes, open the foil tent to allow the cheese top to re-crisp slightly. This method best preserves the original texture of the loaf.

Microwave

Place one slice on a microwave-safe plate, cover loosely with a damp paper towel, and heat on medium power (70%) for 30–45 seconds. The bread will be warm and soft but won’t re-crisp — best for speed when texture is less of a priority.

Stovetop

Set a dry skillet over medium-low heat. Place a slice cut-side down in the pan and warm for 2–3 minutes until the bottom is lightly toasted and the interior has warmed through. This method actually improves the texture compared to microwaving by adding a subtle crust to the cut face of the slice.

For general food safety guidance on storing and reheating baked goods, the USDA’s food safety guidelines recommend keeping perishable foods refrigerated within 2 hours of cooking.

Nutrition Facts

Nutrition Disclaimer: Nutrition values are estimates calculated using standard ingredient databases and will vary depending on specific brands, exact measurements, and any substitutions made. These figures are provided for general informational purposes only and are not a substitute for advice from a registered dietitian or qualified nutrition professional.

Frequently Asked Questions

Can I use active dry yeast instead of baking powder in this recipe?

This recipe is specifically designed as a quick bread using baking powder — swapping in yeast would require a completely different process (proofing, rising, and adjusted timing). For a yeast-based slow cooker bread, you’d need a separate recipe with a first and second rise before placing the dough in the cooker.

Why do I need to put paper towels under the slow cooker lid?

Slow cookers trap steam inside as they heat, and that moisture condenses on the underside of the lid and drips back down onto the bread surface. Paper towels or a folded kitchen towel absorb that condensation before it can land on the cheese topping, which is what allows the cheese to dry out, brown, and blister rather than staying wet and pale.

What size slow cooker works best for this recipe?

A 6-quart round slow cooker is ideal — the round shape produces the even, domed loaf you see in the photo. An oval slow cooker can work but will produce a flatter, more oblong loaf. Don’t use a slow cooker smaller than 4 quarts — the batter won’t have room to rise and will overflow.

How do I know when slow cooker cheesy garlic bread is fully cooked?

A toothpick or thin skewer inserted into the absolute center of the loaf should come out clean or with a few dry crumbs attached. Wet batter on the toothpick means it needs more time. The top surface will also look dry and set rather than shiny and wet when the bread is done.

Can I add mix-ins like bacon or jalapeños to the batter?

Yes — keep mix-ins to about ¼ to ⅓ cup total to avoid weighing down the batter and affecting the rise. Cooked crumbled bacon, finely diced jalapeños, or sun-dried tomatoes all fold in well. Pat any wet ingredients (like jalapeños) dry before adding to prevent excess moisture from interfering with the batter’s structure.

Can I make this in the oven instead of a slow cooker?

Yes. Pour the batter into a parchment-lined 9-inch round cake pan, top with the cheese, and bake at 375°F for 30–35 minutes until a toothpick inserted in the center comes out clean and the cheese is golden and bubbly. Skip the paper towel step entirely — the oven’s dry heat environment handles browning naturally without condensation concerns.

Does the slow cooker need to be preheated before adding the batter?

No — unlike an oven, slow cookers don’t benefit from preheating, and adding batter to a cold insert is standard practice. The slow, gradual heat-up actually contributes to the even rise of the quick bread as the baking powder activates progressively.

Why is my bread pale on top instead of golden and blistered?

Two likely causes: the paper towel moisture trap was skipped (so condensation kept the top wet), or the cheese was added too thin and didn’t build up enough mass to brown properly. Use at least a full cup of block-shredded cheese spread in a thick, even layer, and always use the paper towel barrier under the lid.

Can I use self-rising flour instead of all-purpose flour and baking powder?

Yes — substitute an equal amount of self-rising flour for the all-purpose flour and omit the baking powder and salt from the dry ingredients entirely. Self-rising flour already contains both, so adding more would cause the bread to over-rise and collapse.

How long does this bread stay fresh at room temperature?

Because this is a dairy-rich quick bread with cheese and egg, it should not sit at room temperature for more than 2 hours after baking. Wrap it tightly and refrigerate after that point. Refer to the Storage Instructions section above for full guidance.

Expert Chef Tips

• Measure your flour correctly. Spoon the flour into the measuring cup and level it off with a straight edge — don’t scoop directly from the bag. Scooping compacts the flour, which can add 20–30% more flour than the recipe intends and produce a dense, dry loaf rather than the soft, fluffy result you’re after.
• Add a half-teaspoon of mustard powder to the dry ingredients. Dry mustard is a classic cheese enhancer — it amplifies the savory sharpness of the cheddar without adding any mustard flavor on its own. It’s a subtle technique that professional bakers use in cheese-based breads to make the cheese flavor taste more pronounced.
• Check your baking powder’s freshness before mixing. Baking powder loses potency over time, and stale leavener is one of the most common causes of a flat, dense quick bread. To test: drop ½ teaspoon into ¼ cup of hot water — it should bubble vigorously immediately. No reaction means it’s time to buy a fresh can before you start.
• Use full-fat dairy for the best texture. Whole milk and real butter — not reduced-fat milk or margarine — give this bread its rich, tender crumb. The fat content in both ingredients coats the flour proteins and keeps the finished loaf moist rather than dry. Reduced-fat substitutes technically work, but the textural difference is noticeable.
• For deeper garlic flavor, sauté the fresh garlic briefly first. Cook the minced garlic in the 3 tablespoons of butter in a small pan over medium-low heat for 60–90 seconds until it turns soft and fragrant before adding it to the wet ingredients. Raw garlic’s sharpness mellows into something sweeter and more complex with just that brief cook — and it won’t leave any harsh bite in the finished bread.

Recipe Summary

This slow cooker cheesy garlic bread is a no-oven quick bread made from a simple batter of flour, eggs, milk, garlic, and shredded cheddar — baked entirely in a parchment-lined slow cooker on HIGH for about 2 hours. The paper towel moisture trap under the lid is the technique that makes the golden, blistered cheese crust possible in an enclosed, humid cooker environment. The result is a rustic, pull-apart loaf with a soft, fluffy interior and a deeply savory cheese-and-garlic top — ready to serve warm alongside soup, pasta, or anything that deserves great bread.

Conclusion

Once you’ve pulled a round, steaming loaf of slow cooker cheesy garlic bread out of the insert and watched everyone reach for a piece before it’s even had a chance to cool, you’ll wonder why you ever thought bread-making was complicated. This recipe is proof that the slow cooker can do far more than just braise and simmer — it bakes, it browns, and it delivers a genuinely impressive loaf with almost no effort on your part. Keep this one in your back pocket for the next time you need a crowd-pleasing side that feels special without requiring a single complicated technique.

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Slow Cooker Cheesy Garlic Bread – Easy 4-Ingredient Loaf

Author: Anna Cooking Method: Baking Cuisine: American Courses: Breakfast, High Protein, High Protein Breakfast

Difficulty: Beginner Prep Time 10 mins Cook Time 2 hrs Total Time 2 hrs 10 mins

Servings: 8 Calories: 210

Description

If you've never made bread in a slow cooker before, this recipe is about to genuinely surprise you. Slow cooker cheesy garlic bread comes out with a soft, pillowy interior, a deeply golden and slightly blistered cheese crust on top, and that warm, buttery garlic aroma that fills your kitchen from the moment the lid goes on. No yeast proofing, no kneading, no preheated oven required.

Ingredients

Scale

1/2x 1x 2x 3x

• Dry Ingredients
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon dried Italian seasoning (or dried parsley)
• Wet Ingredients
• 1 cup whole milk (or buttermilk for extra tenderness)
• 2 large eggs
• 3 tablespoons unsalted butter, melted and slightly cooled
• 3 garlic cloves, finely minced (or 1 teaspoon garlic paste)
• Cheese Topping (as shown in photo)
• 1 cup shredded sharp cheddar or cheddar-mozzarella blend (the golden-orange blistered crust visible in the photo)
• 2 tablespoons unsalted butter, melted (brushed on top before the cheese for extra browning)
• Optional Add-Ins
• 2 tablespoons grated Parmesan (adds sharp, salty depth mixed into the batter)
• ¼ teaspoon crushed red pepper flakes
• 1 tablespoon fresh chives, finely chopped (stirred into the batter)

Instructions

1. How to Make Slow Cooker Cheesy Garlic Bread Step by Step
2. Step 1: Line the Slow Cooker Insert
3. Cut a sheet of parchment paper large enough to line the bottom and sides of your slow cooker insert with 2–3 inches of overhang — exactly like the photo shows. This overhang is critical: it's how you lift the finished loaf cleanly out of the insert without it breaking apart. Lightly spray the parchment with cooking spray for extra insurance against sticking.
4. Step 2: Mix the Dry Ingredients
5. In a large mixing bowl, whisk together the flour, baking powder, salt, garlic powder, and Italian seasoning until completely combined. Whisking rather than stirring ensures the baking powder is evenly distributed throughout the flour — any clumps of leavener in the batter will cause uneven rise and dense spots in the finished loaf.
6. Step 3: Combine the Wet Ingredients
7. In a separate bowl or large measuring cup, whisk the milk, eggs, melted butter, and minced garlic together until smooth. Make sure the melted butter has cooled slightly before mixing — if it's too hot, it can begin to cook the eggs on contact and create an uneven batter.
8. 💡 Embedded Tip: If you're using buttermilk instead of whole milk, the batter will react with the baking powder more vigorously and produce an even lighter, more tender crumb. Add ¼ teaspoon of baking soda to the dry ingredients when using buttermilk to balance the acidity.
9. Step 4: Fold Wet Into Dry
10. Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined — about 12–15 strokes. Stop when no dry flour streaks remain, even if the batter looks slightly lumpy. Overmixing activates the gluten in the flour, which tightens the crumb and makes the finished bread dense and tough rather than soft and fluffy.
11. Step 5: Transfer to the Slow Cooker
12. Pour and scrape the batter into the parchment-lined slow cooker insert, spreading it into an even layer with the spatula. The batter will be thick but pourable. Brush the top surface evenly with the 2 tablespoons of melted butter, then distribute the shredded cheese evenly across the entire top — pile it on generously so the finished loaf looks like the blistered, golden crust in the photo.
13. 💡 Embedded Tip: Place two layers of paper towels or a clean folded kitchen towel under the slow cooker lid before closing. This absorbs the steam that rises during cooking and prevents condensation from dripping back onto the cheese topping — which would prevent the golden browning and create a wet, unappetizing surface.
14. Step 6: Slow Cook the Bread
15. Set the slow cooker to HIGH and cook for 1 hour 45 minutes to 2 hours, lid on (with the paper towel moisture trap from Step 5 in place). Resist lifting the lid before the 1 hour 45 minute mark — every lid lift drops the internal temperature significantly and disrupts the steady, enclosed baking environment that produces the even rise you see in the photo.
16. At 1 hour 45 minutes, check for doneness by inserting a toothpick into the center of the loaf. If it comes out clean or with just a few dry crumbs, the bread is done. If it comes out with wet batter clinging to it, replace the lid and cook for another 10–15 minutes before checking again.
17. Step 7: Brown the Top (Optional but Recommended)
18. The slow cooker produces a beautifully golden cheese crust on top, as shown in the photo — but if you want the cheese slightly more blistered and deeply browned, carefully lift the parchment and loaf out of the slow cooker insert using the overhang as handles. Slide it onto a baking sheet and place it under your oven broiler on HIGH for 2–3 minutes, watching constantly. The cheese goes from golden to burned in under a minute under direct broiler heat, so don't walk away.
19. Step 8: Cool, Lift, and Serve
20. Lift the finished loaf out of the insert using the parchment overhang and set it on a wire rack to cool for at least 5 minutes before tearing or slicing. The interior crumb needs this brief rest to set — cutting too soon while the interior is still steam-hot can cause the bread to compress and feel gummy rather than fluffy.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 210kcal

% Daily Value *

Total Fat 10g16%

Saturated Fat 6g30%

Protein 8g16%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: delicious, homemade, high protein, low carb