"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crockpot Herb Bread Recipe

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This recipe for Crockpot Herb Bread, by , is from The TBayTel Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

sabina markall
Added: Tuesday, August 11, 2009


1 tsp. sugar
1 1/3 cup warm water
1 x 1/4 oz. envelope active dry yeast or 1 T.

2 c. flour - all purpose
1 T. sugar
2 T. oil - cooking
1 tsp. oregano - dried, ground
1 tsp. sage - dried, ground
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tsp. salt

1 c. flour - all purpose

Stir first amount of sugar in warm water in large warmed bowl. Sprinkle with yeast. Let stand for 10 minutes. Stir to dissolve yeast.

Add next 8 ingredients. Beat on low to moisten. Beat on medium for 2 minutes.

Work in second amount of flour. Turn into greased 31/2 quart (3.5L) slow cooker. Smooth top with wet spoon or hand. Place 5 paper towels between top of slow cooker and lid. Put wooden match or an object 1/8 inch (3mm) thick between paper towels and edge of slow cooker to allow some steam to escape. Don't lift lid for first 2 hours cooking time.

Cook on high for about 2 1/2 hours. Loosen sides with knife. Turn out onto rack to cool. Cuts into 14 slices.

Personal Notes:
Personal Notes:
Very easy to make breads in the crockpot. Very tasty.
Vary flavour by adding your own combination of herbs.




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