SLOW COOKER BREAD
Bread made in the slow cooker actually turns out a decent loaf, and it's very easy because this is a no-knead recipe. It is also quick because it requires only one rise; the second rise happens in the slow cooker. Adding seeds or rolled oats not only adds flavor, it also makes it easier to release the bread from the slow cooker.
Provided by nch
Categories Bread Yeast Bread Recipes
Time 4h25m
Yield 10
Number Of Ingredients 7
Steps:
- Stir 1 cup water and yeast together in a small bowl until yeast is dissolved. Let sit until frothy or foamy, about 10 minutes.
- Mix flour and salt together in a plastic container with a tight-fitting lid. Add yeast mixture and stir with a wooden spoon until evenly combined and no traces of flour remain. Add 1 to 2 tablespoons water and stir again; dough should be tacky but not wet.
- Cover container with the lid. Let dough rise at room temperature for 1 hour.
- Set slow cooker to High. Cut a piece of parchment paper to line the bottom of your slow cooker.
- Dust a clean work surface with flour. Knead dough briefly with floured hands to get rid of any air pockets. Shape into a round or oval loaf depending on the shape of your slow cooker.
- Sprinkle some of the sesame seeds on the bottom of the slow cooker. Sprinkle remaining seeds generously all around the loaf. Place dough in the slow cooker and cover with the lid.
- Cook on High for 2 hours. Lift the lid a couple of times during cooking to release the steam. An instant-read thermometer inserted deep into the loaf should read between 200 and 210 degrees F (93 to 99 degrees C). The surface of the bread should be dry and no longer spongy. Remove the loaf and tap the bottom; it should sound hollow.
- Remove loaf from the slow cooker. Transfer to a wire rack and let cool completely before cutting, at least 1 hour.
Nutrition Facts : Calories 130.7 calories, Carbohydrate 22.8 g, Fat 2.3 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 0.3 g, Sodium 350.9 mg, Sugar 0.1 g
SLOW COOKER (CROCK POT) PESTO CHICKEN AND SWEET POTATOES
This is from the website crockpot365.blogspot.com by Stephanie O'Dea. She actually has a new book out called "Make It Fast, Cook It Slow". Stephanie spent over a year cooking every single meal and dessert in crock pots. She is really nice; before her book came out we corresponded a few times. This recipe seemed so different than anything else that I could find on Recipezaar. I have not yet made this layered meal, but it does sound great!
Provided by dogsandwoods
Categories One Dish Meal
Time 6h30m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Use a 6 quart slow cooker.
- Blend or food process the first seven ingredients. (If you get to the chicken, you've gone too far.).
- Take a small taste to double check the flavor of your pesto and adjust as needed.
- Arrange the chicken in the bottom of your slow cooker. Chicken may be used frozen.
- Layer on the mozzarella cheese.
- Pour on the pesto.
- Cover with aluminum foil or parchment paper.
- Scrub sweet potatoes well and prick with a fork or other puncturing object.
- Lay them on top of the foil or parchment, of course.
- Cover and cook on low for 6-7 hours or on high for 4-5.
- If your chicken is frozen, it will take longer.
- When done, carefully remove the sweet potatoes with tongs.
- Watch out for steam. [As a side note, I am the queen of steam burns. Oops, forgot the mitt again.].
- Enjoy!
Nutrition Facts : Calories 468.5, Fat 30.9, SaturatedFat 6.2, Cholesterol 79, Sodium 290.1, Carbohydrate 28.7, Fiber 5, Sugar 5.7, Protein 19.6
SOUTHERN SWEET POTATO BREAD WITH PECANS
A fragrant southern style quick bread. Perfect for the holidays.
Provided by Tanja Miller
Categories Bread Quick Bread Recipes
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F ( 165 degrees C ). Grease an 8x4 inch loaf pan.
- In a medium bowl, stir together the flour, baking powder, salt, nutmeg cinnamon, and sugar. Add the eggs, oil, and milk; mix until well blended. Finally, stir in the mashed sweet potatoes, pecans, and golden raisins. Pour the batter into the prepared pan.
- Bake for 70 minutes, or until a toothpick inserted comes out clean. Allow bread to cool in the pan at least 15 minutes before removing. For best flavor, store overnight before serving.
Nutrition Facts : Calories 313.6 calories, Carbohydrate 38.7 g, Cholesterol 31.2 mg, Fat 16.9 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 2.1 g, Sodium 149.5 mg, Sugar 22 g
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