| Prep Time | 10 minutes |
| Cook Time | 2 hours |
| Servings | serves |
Ingredients
- 2 1/4 teaspoons Active Dry Yeast or 1 envelope
- 1 tablespoon Sugar
- 1 1/2 cups Water Lukewarm
- 3 3/4 cups Plain Flour
- 1 tablespoon Olive Oil
- 1/4 cup Basil Pesto
- 1 teaspoon Salt
- Parsley dried, for topping
- Kosher Salt for topping
Ingredients
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Instructions
- Line a 6-quart slow cooker with parchment paper and set aside.
- Place yeast and sugar in a large mixing bowl; stir to combine.
- Add water and continue to stir until combined.
- Add flour, olive oil, basil pesto, and salt; stir until combined and a shaggy dough begins to form.
- 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.
- Place ball of dough in previously prepared slow cooker.
- Top with dried parsley and salt.
- Cover and cook on HIGH for 2 hours, or until golden on bottom. Internal temperature should read 200 degrees Fahrenheit.
- Remove bread from slow cooker together with parchment paper and place on a baking sheet.
- Put under broiler for 2 to 3 minutes, or until golden brown on top.
- Remove from oven and set on a cooling rack.
- Let cool for 20 to 30 minutes.
- Cut and serve.
Recipe Notes
Recipe Notes *IF* dough is sticky, add a bit more flour, or about a tablespoon at a time.
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