3 3/4 cups all-purpose flour
1 1/2 cups lukewarm water (about 105 degrees Fahrenheit)
2 1/4 teaspoons (1 envelope) active dry yeast
1/4 cup prepared basil pesto
1 tablespoon sugar
1 tablespoon olive oil
1 teaspoon salt
For topping: dried parsley and salt
Instructions:
1. In a mixing bowl, combine the active dry yeast, sugar, and lukewarm water. Let it sit for about 5 minutes until it becomes frothy.
2. Stir in the olive oil, basil pesto, and salt into the yeast mixture.
3. Gradually add the all-purpose flour and mix until a dough forms. Knead for a few mins.
4. Shape the dough into a round loaf and place it in your slow cooker, lined with parchment paper or lightly greased.
5. Sprinkle the top of the dough with dried parsley and a pinch of kosher salt.
6. Cover the slow cooker with the lid and set it to the “High” heat setting. Let the bread cook for 2 hours, or until it’s golden brown and the center is cooked through. Cooking times may vary slightly depending on your slow cooker. Internal temp should be around 200 degrees F.
7. Carefully remove the bread from the slow cooker using the parchment paper as handles.
8. Allow the bread to cool for a few minutes before slicing and serving.
Note: If you prefer a crustier texture, place the bread under the broiler for a few minutes after cooking in the slow cooker, until the top becomes golden brown.
Indulge in the simplicity and deliciousness of this Slow Cooker Basil Pesto Bread. With its soft interior, vibrant basil notes, and easy preparation method, it is a versatile bread that can be enjoyed for any occasion. Whether you’re hosting a family gathering or simply craving a satisfying snack, this bread is sure to delight your taste buds and leave you wanting more.
