(No-Rise) Slow Cooker Basil Pesto Bread

Name: (No-Rise) Slow Cooker Basil Pesto Bread
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
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

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Prep Time: 10 minutes

Cook Time: 120 minutes

Total: 130 minutes

Servings: 10

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Ingredients

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2 1/4 (2.25) teaspoons or 1 envelope, active dry yeast1 tablespoon sugar1 1/2 (1.5) cups lukewarm water (about 105 degrees fahrenheit)3 3/4 (3.75) cups all-purpose flour*1 tablespoon olive oil1/4 cup prepared basil pesto1 teaspoon saltdried parsley, for toppingkosher salt, for topping

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Instructions

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Step 1

Line a 6-quart slow cooker with parchment paper and set aside.

Step 2

Place yeast and sugar in a large mixing bowl; stir to combine.

Step 3

Add water and continue to stir until combined.

Step 4

Add flour, olive oil, basil pesto, and salt; stir until combined and a shaggy dough begins to form.

Step 5

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.

Step 6

Place ball of dough in previously prepared slow cooker.

Step 7

Top with dried parsley and salt.

Step 8

Cover and cook on HIGH for 2 hours, or until golden on bottom. Internal temperature should read 200 degrees Fahrenheit.

Step 9

Remove bread from slow cooker together with parchment paper and place on a baking sheet.

Step 10

Put under broiler for 2 to 3 minutes, or until golden brown on top.

Step 11

Remove from oven and set on a cooling rack.