Slow Cooker Herb Bread
- Ready In:
- 2hrs 50mins
- Ingredients:
- 14
- Yields:
-
14 Slices
- Serves:
- 14
ingredients
- 1 teaspoon granulated sugar
- 1 1⁄3 cups warm water
- 1 tablespoon active dry yeast (or one envelope)
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat flour
- 2 tablespoons extra virgin olive oil
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
- 1 teaspoon ground sage
- 1 teaspoon dried basil
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1 teaspoon sea salt
- 1 cup all-purpose flour
directions
- Warm a large bowl in the microwave. In bowl, mix together 1 1/3 cup warm water with 1 tsp sugar.
- Sprinkle yeast on water. Let stand 10 minutes.
- Stir in yeast to dissolve.
- ----.
- Add next 10 ingredients.
- Mix to moisten.
- Beat with electric mixer on medium for 2 minutes or by hand until well mixed.
- ---.
- Knead in second amount of flour.
- Place dough into well greased 3 1/2 quart slow cooker.
- Smooth top with a wet hand.
- Place 5-6 paper towels between top of slow cooker and lid.
- Put an object 1/8 inch thick (such as a wooden match) between paper towels and edge of slow cooker to allow steam to escape.
- ---.
- Cook on high for 2 1/2 hours.
- Do NOT lift the lid for the first 2 hours of cooking time.
- ---.
- Loosen sides, a thin knife works well.
- Gently remove from slow cooker and place on a wire rack to cool. (Not too much though, this is so :yummy: served warm).
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Reviews
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Its gotta be worth 5 stars in my books when I eat 3/4 of it before I finally let someone else have some! I really liked the increased amounts of herbs in spices in this recipe, the flavour comes through very nicely and was a great companion to soup and chile. I also had a couple slices with my tea. It is bread... but I haven't tried it for a sandwich (yet). It baked very nicely in my crockpot, and I was really pleased with the texture. It was lovely to have a delicious loaf of bread without all the rising and kneading. Thank you for posting the recipe!
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This recipe is absolutely delicious, so I rate it 5 stars. I used my own method of lining my smaller crock with parchment paper, and in 90 minutes (took an internal temp), the bread was done. However, I believe your recipe is flawed, when it comes to the amount of flour. Your recipe calls for 3 cups. That's too little flour to even make the dough stand up (super wet). The dough needs more like 4 cups. That being said, thank you for posting. Tasty, tasty bread. :)