Slow Cooker Basil Pesto Bread Directions:
- In a mixing bowl, combine the active dry yeast, sugar substitute, and lukewarm water. Let it sit for about 5 minutes until it becomes frothy.
- Stir in the olive oil spray (about 1-2 sprays), light basil pesto, and salt into the yeast mixture.
- Gradually add the whole wheat flour and mix until a dough forms. Knead for a few minutes.
- Shape the dough into a round loaf and place it in your slow cooker, lined with parchment paper or lightly greased with olive oil spray.
- Sprinkle the top of the dough with dried parsley and a pinch of kosher salt.
- Cover the slow cooker with the lid and set it to the "High" heat setting. Let the bread cook for 2 hours, or until golden brown and the center is cooked through. Cooking times may vary slightly depending on your slow cooker. The internal temperature should be around 200°F.
- Carefully remove the bread from the slow cooker using the parchment paper as handles.
- Allow the bread to cool for a few minutes before slicing and serving.
- If you prefer a crustier texture, place the bread under the broiler for a few minutes after cooking in the slow cooker until the top becomes golden brown.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Whole wheat flour (3 3/4 cups): 30 points
- Light basil pesto (1/4 cup): 4 points
- Olive oil spray (minimal amount): 0 points
- Sugar substitute (1 tbsp): 0 points
- Yeast, water, salt, and parsley: 0 points
Total Points: 34
Servings: 12
Points Per Serving: 2.83
Nutrition Information:
Calories: 140
Fat: 3.5g
Protein: 5g
Carbohydrates: 23g
Sugar: 0.3g
Sodium: 160mg
I await your comments! Enjoy!
