No-Rise Slow Cooker Basil Pesto Bread
But hey heeeey! Happy Thanksgiving week, you guys!! How are you’s? Have you prepared for America’s biggest food-day? Don’t forget your stretchy yoga pants. And a membership renewal at your local gym.
This recipe starts out with a bowl + all the ingredients inside. Once you combine all those ingredients together, you will turn out the dough onto a floured working surface and KNEAD for 5 MINUTES STRAIGHT. Set your timer. You will definitely need 5 minutes of kneading.
(No-Rise) Slow Cooker Basil Pesto Bread
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
This no-rise, no-fuss, SUPER DELICIOUS slow cooker bread is packed with basil pesto and it's probably one of the most flavorful bread recipes you will ever make!
Course: Side Dish
Cuisine: Mediterranean
Keyword: crock pot bread recipe, crock pot recipes, slow cooker bread recipe, slow cooker recipes
Servings: 10 servings
Calories: 226 kcal
Ingredients
2 1/4 (2.25) teaspoons or 1 envelope, active dry yeast
1 tablespoon sugar
1 1/2 (1.5) cups lukewarm water (about 105 degrees fahrenheit)
3 3/4 (3.75) cups all-purpose flour*
1 tablespoon olive oil
1/4 cup prepared basil pesto
1 teaspoon salt
dried parsley, for topping
kosher salt, for topping
Instructions
Line a 6-quart slow cooker with parchment paper and set aside.
Place yeast and sugar in a large mixing bowl; stir to combine.
Add water and continue to stir until combined.
Add flour, olive oil, basil pesto, and salt; stir until combined and a shaggy dough begins to form.
Turn out dough onto a floured working surface and knead for 5 minutes until dough is soft and smooth. *IF* dough is sticky, add a bit more flour, or about a tablespoon at a time.
Place ball of dough in previously prepared slow cooker.
Top with dried parsley and salt.
Cover and cook on HIGH for 2 hours, or until golden on bottom. Internal temperature should read 200 degrees Fahrenheit.
Remove bread from slow cooker together with parchment paper and place on a baking sheet.
Put under broiler for 2 to 3 minutes, or until golden brown on top.
Remove from oven and set on a cooling rack.
Let cool for 20 to 30 minutes.
Cut and serve.