Slow Cooker Herb Bread

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• 2 cups lukewarm water, divided
• 1 (8 g) package active dry yeast
• 1 tablespoon sugar
• 2 teaspoons cornmeal
• 4 1/2 cups all-purpose flour, approximately
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried basil leaves
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 tablespoon milk, approximately

Recipe

• 1 preheat slow cooker unit, without the crock, on high.
• 2 grease slow crock very well and line the bottom with a greased round of parchment paper.
• 3 sprinkle interior of crock with cornmeal.
• 4 stir yeast and sugar into 1/2 cup of the water, set in a warm place and let stand for 10 minutes or until very foamy.
• 5 place flour in large bowl and mix in the herbs and salt.
• 6 make a well in the centre and add the yeast mixture, remaining water and oil.
• 7 mix by hand until a ragged dough forms.
• 8 knead the dough on a well-floured surface for 8 to 10 minutes or until smooth and elastic (add up to 3/4 cup additional flour as needed to prevent sticking).
• 9 place dough in the crock and brush the top with the milk.
• 10 let stand in warm place for 5 minutes.
• 11 place crock in slow cooker unit, cover and bake on high for 2 1/2 to 3 hours or until the dough springs back when lightly pressed on top and the sides of the loaf are browned.
• 12 carefully remove crock and place on dry surface (otherwise crock may crack), allow to stand for 5 minutes, turn crock upside down and give it a sharp, quick shake to release loaf.
• 13 cool completely before slicing.