Butter a 7-by-3-inch round pan and set aside (I used a cheesecake pan)
Combine the butter, yeast, sugar, salt, and water in a mixer bowl.
Turn the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more.
Once all of the flour is added, knead on medium speed for 6-8 minutes, or until dough is soft and smooth.
Form dough into ball and add to greased pan.
Place the pan to a 6- to 8-quart slow cooker and cover with the lid.
Cook on high until the internal temperature of the bread registers 200 degrees F, about 2 hours.
Let cool in the pan for 5 minutes, then turn out onto a rack and let cool completely.