Slow Cooker Herb Bread

READY IN: 3hrs
YIELD: 1 loaf




  • Preheat slow cooker unit, without the crock, on high.
  • Grease slow crock very well and line the bottom with a greased round of parchment paper.
  • Sprinkle interior of crock with cornmeal.
  • Stir yeast and sugar into 1/2 cup of the water, set in a warm place and let stand for 10 minutes or until very foamy.
  • Place flour in large bowl and mix in the herbs and salt.
  • Make a well in the centre and add the yeast mixture, remaining water and oil.
  • Mix by hand until a ragged dough forms.
  • Knead the dough on a well-floured surface for 8 to 10 minutes or until smooth and elastic (add up to 3/4 cup additional flour as needed to prevent sticking).
  • Place dough in the crock and brush the top with the milk.
  • Let stand in warm place for 5 minutes.
  • Place crock in slow cooker unit, cover and bake on high for 2 1/2 to 3 hours or until the dough springs back when lightly pressed on top and the sides of the loaf are browned.
  • Carefully remove crock and place on dry surface (otherwise crock may crack), allow to stand for 5 minutes, turn crock upside down and give it a sharp, quick shake to release loaf.
  • Cool completely before slicing.