* Exported from MasterCook *
Bread, Slow Cooker Sweet Potato and Pesto
Recipe By :Shauna Havey
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted Slow Cooker
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 tsp active dry yeast -- (1/4 oz)
2/3 cup warm half-and-half cream -- (110 to 115F)
1 large egg -- room temperature
1 cup canned pumpkin -- or canned sweet potato puree
1 teaspoon sugar
1 teaspoon kosher salt
1/4 teaspoon ground nutmeg
3 1/2 cups bread flour -- (to 4C)
7 oz refrigerated prepared pesto -- (1 container)
1/2 cup Parmesan cheese -- plus
2 tablespoons grated Parmesan cheese
I like to bake fresh bread at home, both as a way to offer my family
a delicious accompaniment to their dinners and just because I enjoy
the process. Baking bread in the slow cooker allows you to achieve a
tender, perfectly baked loaf without turning on the oven. It's
especially helpful in the summer.
Prep: 45 min. + rising
Cook: 3 hours + cooling
Makes: 1 loaf (12 slices)
Dissolve yeast in warm cream. In a large bowl, combine egg, sweet
potato puree, sugar, salt, nutmeg, yeast mixture and 2 cups flour;
beat on medium speed until smooth. Stir in enough remaining flour to
form a soft dough (dough will be sticky).
Turn onto a lightly floured surface; knead until smooth and elastic,
about 6 to 8 minutes. Place in a greased bowl, turning once to grease
the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; roll into a
18x9" rectangle. Spread pesto to within 1" of edges; sprinkle with
1/2 cup Parmesan. Roll up jelly-roll style, starting with a long
side; pinch seam and ends to seal.
Using a sharp knife, cut roll lengthwise in half; carefully turn each
half cut side up. Loosely twist strips around each other, keeping cut
surfaces facing up. Shape into a coil; place on parchment paper.
Transfer to a 6-qt. slow cooker; sprinkle with remaining 2
tablespoons Parmesan. Let rise until doubled, about 1 hour.
Cook, covered, on low until bread is lightly browned, 3 to 3 1/2
hours. Remove from slow cooker and cool slightly before slicing.
Cal 271, Fat 10g, Carb 36g, Sod 464mg, Fiber 2g, Pro 8g
Source:
"Originally published as Sweet Potato & Pesto Slow Cooker Bread in
Taste of Home Everyday Slow Cooker & One Dish Recipes 2019"
S(Internet address):
https://www.tasteofhome.com/article/potato-pesto-slow-cooker-bread/
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Per Serving (excluding unknown items): 270 Calories; 10g Fat (34.3%
calories from fat); 11g Protein; 34g Carbohydrate; 2g Dietary Fiber;
26mg Cholesterol; 248mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean
Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0417