Best Slow Cooker Herb Bread Recipes

SLOW COOKER HERB BREAD

Slow Cooker Herb Bread image

This bread recipe gets baked in your slow cooker. No heating up the kitchen with your oven! The recipe comes from Salton Multipot Slow Cooker and was found on www.canada.com. I've made this once so far. For my first time I omitted the herbs and substituted a cup of whole wheat flour for 1 cup of the all-purpose flour. I used the full 3 hours to "bake" it as the crock pot I used is an older one which seems to cook at a lower temperature than the newer crock pots. The top of the bread remains soft but the sides become crusty. Step 1 should read "without the crock" not with the crock. I've tried submitting a correction for this mistake.

Provided by Dreamer in Ontario

Categories Yeast Breads

Time 3h

Yield 1 loaf

Number Of Ingredients 11

Ingredients

2 cups lukewarm water, divided
1 (8 g) package active dry yeast
1 tablespoon sugar
2 teaspoons cornmeal
4 1/2 cups all-purpose flour, approximately
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil leaves
1/2 teaspoon salt
2 tablespoons olive oil
1 tablespoon milk, approximately

Steps:

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.

SLOW COOKER HERB BREAD

Slow Cooker Herb Bread image

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 :)

Provided by Just_Ducky

Categories Yeast Breads

Time 2h50m

Yield 14 Slices, 14 serving(s)

Number Of Ingredients 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

Steps:

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).

Nutrition Facts : Calories 118.2, Fat 2.4, SaturatedFat 0.3, Sodium 167.4, Carbohydrate 21.4, Fiber 1.6, Sugar 1.4, Protein 3.1

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