Crock Pot 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 BREAD

Slow Cooker Bread image

Although this dough has no color, it is light and airy, like the soft inside of a loaf of French bread. The other surprising part is there's no need to let it rise. You can go directly from making the dough to baking with no waiting around. Magic.

Provided by Food Network Kitchen

Time 3h

Yield 1 loaf

Number Of Ingredients 5

Ingredients

2 tablespoons unsalted butter, melted, plus more for the pan
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons sugar
1 1/2 teaspoons kosher salt
2 2/3 cups all-purpose flour (see Cook's Note)

Steps:

Butter a 6-by-3-inch round pan and set aside.
Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
Transfer the dough to the prepared pan, transfer the pan to a 6- to 8-quart slow cooker and cover with the lid. Cook on high until the internal temperature of the bread registers 200 degrees F, about 2 hours. Let cool in the pan for 5 minutes, then turn out onto a rack and let cool completely.

SLOW COOKER BREAD

Slow Cooker Bread image

Bread made in the slow cooker actually turns out a decent loaf, and it's very easy because this is a no-knead recipe. It is also quick because it requires only one rise; the second rise happens in the slow cooker. Adding seeds or rolled oats not only adds flavor, it also makes it easier to release the bread from the slow cooker.

Provided by nch

Categories Bread Yeast Bread Recipes

Time 4h25m

Yield 10

Number Of Ingredients 7

Ingredients

1 cup lukewarm water
1 ½ teaspoons active dry yeast
2 ½ cups bread flour
1 ½ teaspoons salt
1 tablespoon lukewarm water, or more as needed
parchment paper
¼ cup sesame seeds

Steps:

Stir 1 cup water and yeast together in a small bowl until yeast is dissolved. Let sit until frothy or foamy, about 10 minutes.
Mix flour and salt together in a plastic container with a tight-fitting lid. Add yeast mixture and stir with a wooden spoon until evenly combined and no traces of flour remain. Add 1 to 2 tablespoons water and stir again; dough should be tacky but not wet.
Cover container with the lid. Let dough rise at room temperature for 1 hour.
Set slow cooker to High. Cut a piece of parchment paper to line the bottom of your slow cooker.
Dust a clean work surface with flour. Knead dough briefly with floured hands to get rid of any air pockets. Shape into a round or oval loaf depending on the shape of your slow cooker.
Sprinkle some of the sesame seeds on the bottom of the slow cooker. Sprinkle remaining seeds generously all around the loaf. Place dough in the slow cooker and cover with the lid.
Cook on High for 2 hours. Lift the lid a couple of times during cooking to release the steam. An instant-read thermometer inserted deep into the loaf should read between 200 and 210 degrees F (93 to 99 degrees C). The surface of the bread should be dry and no longer spongy. Remove the loaf and tap the bottom; it should sound hollow.
Remove loaf from the slow cooker. Transfer to a wire rack and let cool completely before cutting, at least 1 hour.

Nutrition Facts : Calories 130.7 calories, Carbohydrate 22.8 g, Fat 2.3 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 0.3 g, Sodium 350.9 mg, Sugar 0.1 g

SLOW COOKER ROSEMARY BREAD RECIPE BY TASTY

Slow Cooker Rosemary Bread Recipe by Tasty image

Here's what you need: lukewarm water, sugar, active dry yeast, salt, olive oil, fresh rosemary, all-purpose flour

Provided by Gwenaelle Le Cochennec

Categories Appetizers

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 ¼ cups lukewarm water
1 teaspoon sugar
1 packet active dry yeast, about 2 1/4 teaspoons
1 teaspoon salt, plus more for sprinkling
3 tablespoons olive oil
2 tablespoons fresh rosemary, chopped, plus more for sprinkling
3 ¾ cups all-purpose flour, plus more for dusting

Steps:

In a large bowl, mix together the water and sugar. Sprinkle the yeast over the water and stir. Let sit for 15 minutes, until the surface is foamy.
Add the salt, olive oil, and rosemary. Mix well.
Slowly add the flour and mix with a wooden spoon until well combined.
Knead the dough for at least 10 minutes, until it is no longer sticky.
Set the dough in the middle of a piece of parchment paper large enough to line the slow cooker.
Place the parchment paper with the dough in the slow cooker. Drape a kitchen towel over the top and cover with the lid. Set the slow cooker to warm and let the dough proof for about 30 minutes, until doubled in size. Check occasionally to make sure the dough is not cooking.
Lift the parchment paper to remove the dough from the slow cooker.
Sprinkle a bit of flour on a clean surface. Knead the dough for about 5 minutes, then shape it into a ball that will fit in the slow cooker.
Place the dough back on the parchment paper and return to the slow cooker. Sprinkle the top with salt and rosemary.
Cover the slow cooker with the towel and the lid and cook on high heat for 1½-2 hours, until the bread has a thick, dry, white crust, or a thermometer inserted in the loaf reaches 190°F (90°C).
Preheat the oven to 500°F (260°C).
Using the parchment paper, transfer the bread to a baking sheet. Trim the excess parchment.
Bake for 5-10 minutes, until the crust is golden brown.
Let cool for about 15 minutes, then slice.
Enjoy!

Nutrition Facts : Calories 242 calories, Carbohydrate 41 grams, Fat 5 grams, Fiber 1 gram, Protein 5 grams, Sugar 0 grams