Sun Dried Tomato Bread

Freshly baked bread is one of my favorite smells in the world. It fills the house and reminds you that later there will be a tasty baked good for sharing.

That’s why this recipe for bread from the slow cooker, based on an original recipe by Host the Toast, is such a great option. It’s easy, delicious, and the resulting loaf is quite an impressive orange hue. Someone I worked with once said “If you can bake bread, people will think you’re a wizard.” So don your robes and try this recipe!
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Sun Dried Tomato Bread

Inspired by Host the Toast’s Rosemary Bread
Makes 1 loaf

Ingredients:

  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1 1/4 cups warm water
  • 1 teaspoon sugar
  • 1/3 cup oil packed sun dried tomatoes
  • 3 tablespoons oil from tomatoes
  • 2 teaspoons dried basil
  • 1 teaspoon salt
  • 3 1/2 cups all purpose flour

Directions:
In a large bowl, combine yeast, water, and sugar. Set aside for 10 minutes. The mix should become foamy looking.

In a food processor, add the sun dried tomatoes and oil. Pulse the mixture until the tomatoes are finely minced. Add the tomatoes to the yeast mixture, then stir in the remaining ingredients. Mix the ingredients (using my hands worked best for me) until a cohesive dough comes together. Shape the dough into a large ball.

Move the dough to a lightly oiled bowl and cover with a kitchen towel. Place in a warm area and leave to rise for 1 hour.

Set your slow cooker to high heat. Line the bottom and sides of the slow cooker with parchment paper.

Put the dough into the lined slow cooker. Place paper towels across the top of the slow cooker before putting on the lid. This will help catch moisture and stop the bread from getting soggy.

Cook the bread for 2 hours. Let it cool before slicing, and serve with olive oil on the side for dipping.

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