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Slowcooker Bread with Basil Pesto<\/p>\nSlowcooker Bread with Basil Pesto<\/p>\n
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2\u00bc tsp. (or 1 envelope) active dry yeast<\/p>\n
1 T. sugar<\/p>\n
1\u00bd C. lukewarm water (about 105 degrees Fahrenheit)<\/p>\n
3\u00be C. all-purpose flour<\/p>\n
1 T. olive oil<\/p>\n
\u00bc C. basil pesto<\/p>\n
1 tsp. salt<\/p>\n
dried parsley, for topping<\/p>\n
kosher salt, for topping<\/p>\n
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Line a 6-quart slow cooker with parchment paper and set aside. Place yeast and sugar in a large mixing bowl and stir to combine. Add water and continue to stir until combined. Add in the flour, olive oil, basil pesto, and salt; stir with a wooden spoon until well incorporated and a shaggy dough begins to form. Turn out the dough onto a floured working surface and knead for 5 minutes until the dough is soft and smooth. IF the dough is sticky, add a little more flour, about one T. at a time.\u00a0 Place the ball of dough in the slow cooker. Sprinkle the top with dried parsley and salt. Cover and cook on HIGH for 2 hours or until golden on the bottom. The internal temperature of the baked bread should register at 200\u02daF. Remove the bread from the slow cooker together with parchment paper and place on a baking sheet. Place the bread under the broiler for 3 to 5 minutes or until golden brown on top. Remove the bread from the oven and set it on a cooling rack. Let rest until completely cooled before cutting and serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
Slowcooker Bread with Basil Pesto 2\u00bc tsp. (or 1 envelope) active dry yeast 1 T. sugar 1\u00bd C. lukewarm water (about 105 degrees Fahrenheit) 3\u00be C. all-purpose flour 1 T. olive oil \u00bc C. basil pesto 1 tsp. salt dried parsley, for topping kosher salt, for topping Line a 6-quart slow cooker with parchment paper and set aside. Place yeast and sugar in a large mixing bowl and stir to combine. Add water and continue to stir until…<\/p>\n