Thursday, August 1, 2013

Crock Pot Herb Bread

If you have been following me for a while, you KNOW how much I love my crockpots! I saw this and knew I would have to try this.  We all liked it--thought it would make a great Thanksgiving stuffing bread, too.  I don't have a round crockpot anymore, so used a 4 qt oval.  Very tasty.  I used a toothpick to prop the lid open.
Crock Pot Herb Bread
Posted By: Easystreetster

1 teaspoon granulated sugar
1 1/3 cups warm water
1 (8 g) envelope active dry yeast (1 Tbsp. )
2 cups unbleached all-purpose flour
1 tablespoon granulated sugar
2 tablespoons cooking oil
1 teaspoon dried oregano
1 teaspoon ground sage
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon salt
1 cup unbleached all-purpose flour

1. Stir first amount of sugar into warm water in large warmed bowl and sprinkle with yeast.
2. Let stand for 10 minutes.
3. Stir to dissolve yeast, add next 8 ingredients and beat on low to moisten. Beat on medium for 2 minutes, work in second amount of flour.
4. Turn into greased 3-1/2 quart slow cooker.
5. Smooth top with wet spoon or hand.
6. Place 5 paper towels between top of slow cooker and lid.
7. Put wooden match or an object 1/8-inch thick between paper towels and edge of slow cooker to allow a bit of steam to escape. Beth used a toothpick
8. Do not lift lid for the first 2 hours cooking time.
9. Cook on High for about 2-1/2 hours.
10. Loosen sides with knife and turn out onto rack to cool.
11. Cuts into 14 slices.

Servings Per Recipe: 14   3 PP
Calories 121.7
Total Fat 2.2 g
Total Carbohydrate 22.0 g
Dietary Fiber 0.9 g
Protein 3.0 g

 

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