Slow Cooker Herb Bread
I'm posting this recipe at the request of a friend. The original is from "Company's Coming Slow Cooker Recipes" with my changes and is for a 3 1/2 quart slow cooker/Crock Pot. I use whole wheat flour for bread or at least half & half, added basil, changed vegetable oil to olive oil and increased the quantities of garlic & onion powders. In the bread mix itself I use brown sugar based on personal preference, I think honey would work too. Adjust spices to your preference. Unfortunately my newer Crock Pot is too big to do this in but it was one of our favourite breads, particularly to go with stews & soups. Easy to prepare, very moist and yummy, it was always a hit in our house :)
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INGREDIENTS
Nutrition- 1teaspoon granulated sugar
- 1 1⁄3cups warm water
- 1
- 1
- 2tablespoons extra virgin olive oil
- 1tablespoon brown sugar
- 1teaspoon dried oregano
- 1teaspoon ground sage
- 1teaspoon dried basil
- 1⁄2teaspoon garlic powder
- 1⁄2teaspoon onion powder
- 1teaspoon sea salt
- 1
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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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