SLOW COOKER PICKLE BREAD

Slow Cooker Pickle Bread image

This is a basic recipe for baking rustic jalapeno or pickle bread in a slow cooker.

Provided by craftyreason

Categories Bread Yeast Bread Recipes White Bread Recipes

Time 5h5m

Yield 10

Number Of Ingredients 11

Ingredients

2 ¼ teaspoons active dry yeast
1 teaspoon white sugar
1 ¼ cups slightly warm water
½ cup dill pickle juice
3 ½ cups bread flour
½ cup shredded Cheddar cheese
¼ cup diced dill pickles, or to taste
3 tablespoons extra-virgin olive oil
1 tablespoon dried dill weed
cooking spray
1 teaspoon sea salt

Steps:

Dissolve yeast and sugar in water and pickle juice in the bowl of a stand mixer fitted with a dough hook. Let stand until yeast softens and begins to form bubbles, about 5 minutes.
Add flour, Cheddar cheese, pickles, olive oil, and dill to yeast mixture. Mix with the dough hook on medium speed until smooth and elastic, 5 to 6 minutes.
Coat a slow cooker insert with cooking spray. Shape dough into a loaf, place in slow cooker, and sprinkle the top with sea salt. Drape a thin kitchen towel, cheesecloth, or paper towel over the slow cooker before adding the lid. This will keep any moisture from dripping onto the bread.
Let dough rise for 1 hour 30 minutes. Turn slow cooker on Low for 15 minutes; turn off and let rise another 1 hour 15 minutes.
Cook on High for 1 hour 30 minutes. Reduce heat to Low and cook until bottom of bread is browned, about 15 minutes.
Let bread cool before slicing, placing loaf on its side or on a wire rack to keep the bottom from getting soggy.

Nutrition Facts : Calories 217.3 calories, Carbohydrate 31.8 g, Cholesterol 5.9 mg, Fat 6.7 g, Fiber 1.3 g, Protein 6.9 g, SaturatedFat 1.9 g, Sodium 482.7 mg, Sugar 0.6 g