Slow Cooker Pickle Bread
Description
Make a rustic, cheesy loaf of dill pickle bread in the slow cooker with this basic recipe that takes just moments to prepare.
Ingredients
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2 1/4 teaspoons active dry yeast
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1 teaspoon white sugar
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1 1/4 cups slightly warm water
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1/2 cup dill pickle juice
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3 1/2 cups bread flour
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1/2 cup shredded Cheddar cheese
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1/4 cup diced dill pickles, or to taste
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3 tablespoons extra-virgin olive oil
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1 tablespoon dried dill weed
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cooking spray
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1 teaspoon sea salt
Directions
1
Dissolve yeast and sugar in water and pickle juice in the bowl of a stand mixer fitted with a dough hook. Let stand until yeast softens and begins to form bubbles, about 5 minutes.
2
Add flour, Cheddar cheese, pickles, olive oil, and dill to yeast mixture. Mix with the dough hook on medium speed until smooth and elastic, 5 to 6 minutes.
3
Coat a slow cooker insert with cooking spray. Shape dough into a loaf, place in slow cooker, and sprinkle the top with sea salt. Drape a thin kitchen towel, cheesecloth, or paper towel over the slow cooker before adding the lid. This will keep any moisture from dripping onto the bread.
4
Let dough rise for 1 hour 30 minutes. Turn slow cooker on Low for 15 minutes; turn off and let rise another 1 hour 15 minutes.
5
Cook on High for 1 hour 30 minutes. Reduce heat to Low and cook until bottom of bread is browned, about 15 minutes.
6
Let bread cool before slicing, placing loaf on its side or on a wire rack to keep the bottom from getting soggy.