Start by pouring 1 cup of warm water into a mixing bowl. Add the tablespoon of sugar and sprinkle the envelope of active dry yeast over the top. Allow this mixture to sit for about 5-10 minutes until it becomes frothy.
Once the yeast mixture is frothy, add 2 1/2 cups of all-purpose flour, 1 teaspoon of salt, and the olive oil. Mix until the dough starts to come together.
Gently fold in the grated cheddar and mozzarella cheeses.
Cover the bowl with a kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
While the dough is rising, prepare your slow cooker by greasing the inside with some melted butter.
Once the dough has risen, punch it down to release any air bubbles. Shape it into a loaf or divide it into smaller portions for rolls and place into the slow cooker.
Drizzle the remaining melted butter over the top of the dough and sprinkle garlic salt to taste.
Cover the slow cooker and cook on low for 2-3 hours, or until the bread is cooked through and has a golden appearance.
Once cooked, carefully remove the bread from the slow cooker and allow it to cool on a wire rack for a few minutes. Slice and serve warm.
