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Tomato Herb Bread

1 tsp. granulated sugar
1/3 cup warm water
1 envelope active dry yeast (1 scant Tbsp. )
2 cups all purpose flour
1 Tbsp. granulated sugar
1/4 cup finely minced onion
7-1/2 oz. lukewarm tomato sauce, plus water to make 1 cup
1/4 cup sharp Cheddar cheese, grated
1 tsp. salt
1/4 tsp pepper
1/2 tsp. dried whole oregano
1 cup all purpose flour

Stir first amount of sugar into warm water in large warmed bowl. Sprinkle yeast over top. Let stand 10 minutes. Stir to dissolve yeast. Add next 8 ingredients. Beat on low to moisten. Beat on high for 2 minutes. Work in second amount of flour. Turn into greased 3-1/2 quart 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 thick between paper towels and edge of slow cooker to allow a bit of steam to escape. Do not lift lid for the 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.

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