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Overhead shot of a round loaf topped with pesto swirls, sliced into wedges.

Slow Cooker Pesto Bread

Slow-cooked pesto bread is made by kneading yeast dough with basil pesto, then cooking in a slow cooker and broiling for a golden top.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 3 hours
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method

Ingredients
  

  • 2¼ teaspoons active dry yeast
  • 1 tablespoon sugar
  • 1½ cups lukewarm water about 105°F (40°C)
  • 3¾ cups all-purpose flour 469g
  • 1 tablespoon olive oil
  • ¼ cup basil pesto
  • 1 teaspoon salt
  • dried parsley for topping
  • kosher salt for topping

Method
 

  1. Line slow cooker:

    Prepare a 6-quart slow cooker by lining it with parchment paper; set aside.

  2. Mix dough ingredients:

    In a large bowl, mix yeast with sugar. Pour in lukewarm water and stir to dissolve. Add flour, olive oil, basil pesto, and salt; mix with a wooden spoon until a shaggy dough forms and all ingredients are incorporated.

  3. Knead dough:

    Transfer dough to a floured surface and knead for 5 minutes, until soft and smooth. If the dough is sticky, add additional flour 1 tablespoon at a time as needed.

  4. Place dough in cooker:

    Place the dough ball into the slow cooker. Sprinkle the top with dried parsley and kosher salt.

  5. Cook on high:

    Cover and cook on HIGH for 2 hours, until the bottom is golden and the internal temperature reaches 200°F (95°C).

  6. Lift bread out:

    Using the parchment paper, lift the bread out of the slow cooker and place it on a baking sheet.

  7. Broil bread top:

    Broil for 3-5 minutes, until the top is golden brown.

  8. Cool bread completely:

    Remove from the oven and let cool completely on a wire rack before slicing and serving.