Ingredients
3 cups self-rising flour
2 tbsp granulated sugar
1 tsp salt
1 1/4 cups buttermilk
4 tbsp melted butter
Extra melted butter (for coating the slow cooker liner and brushing the crust)
Instructions
1. Prep the Slow Cooker: Line a 6-quart (or larger) slow cooker with parchment paper and lightly brush the paper with melted butter.
2. Mix the Dough: In a large bowl, whisk together the self-rising flour, granulated sugar, and salt. Add the buttermilk and 4 tablespoons of melted butter. Stir with a wooden spoon or spatula until a shaggy dough forms—do not overmix.
3. Shape: Lightly flour your hands, form the dough into a round loaf, and place it directly into the center of the parchment-lined slow cooker.
4. Slow Cook: Cover and cook on HIGH for 1.5 to 2 hours. The bread is done when the loaf is firm to the touch and a toothpick inserted into the center comes out clean (internal temperature should read around 190°F to 200°F).
5. Broil for Color (Optional): Slow cookers don’t brown crusts well. To get the golden top shown in the picture, transfer the loaf on its parchment paper to a baking sheet, brush the top with additional melted butter, and broil in the oven on HIGH for 2–3 minutes until golden brown. Serve warm with extra butter.