Recipe Category: Bread
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Tomato Herb Bread Slow Cooker Recipe
Ingredients
- 1 tbsp plus 1 1 tsp (17 g) sugar, divided
- 1/3 cup (80 ml) water, warmed to 115°F (46°C)
- 2¾ teaspoons (7 g) yeast
- 500 g flour, divided
- ¼ cup (40 g) finely chopped onion
- 1 cup (245 g) no-salt-added tomato sauce
- ¼ cup (30 g) grated Cheddar cheese
- ¼ teaspoon pepper
- ½ teaspoon oregano
Method
- Stir 1 teaspoon sugar into warm water in large warmed bowl
- Sprinkle yeast over top
- Let stand 10 minutes
- Stir to dissolve yeast
- Add 3 cups (375 g) flour and remaining ingredients
- Beat with an electric mixer on low to moisten and then beat on high for 2 minutes
- Add remaining 1 cup (125 g) flour
- Turn into slow cooker sprayed with nonstick cooking spray
- Smooth top
- Cook on high for about 2½ hours
- Loosen sides with knife
- Turn out onto rack to cool
- Yield: 12 servings
- Per serving: 32 g water; 179 calories (7% from fat, 13% from protein, 80% from carb)
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