Slow Cooker Basil Pesto Bread is an easy, soft, and fragrant bread with the rich flavor of basil pesto swirled throughout. The slow cooker method makes it perfect for anyone who loves homemade bread but doesn’t want to use the oven or spend hours kneading dough. With minimal prep, you can enjoy a warm, freshly baked loaf packed with garlicky, herby goodness. This bread pairs beautifully with pasta, soup, or as a savory snack.
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 1 cup warm water (around 110°F)
- 2 tablespoons olive oil
For the Basil Pesto Filling:
- 1/2 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese (optional for extra flavor)
- 1 clove garlic (minced, optional for added flavor)
- 1 tablespoon pine nuts or chopped walnuts (optional for texture)
For Topping (Optional):
- 1 tablespoon olive oil (for brushing)
- Extra Parmesan cheese (for sprinkling)
- Fresh basil leaves (for garnish)
Instructions
Step 1: Prepare the Dough
- In a large bowl, whisk together the flour, sugar, yeast, and salt.
- Add the warm water and olive oil to the dry ingredients. Stir with a spoon or mix with your hands until a dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour.
Step 2: Let the Dough Rise
- Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
Step 3: Roll Out the Dough
- Once the dough has risen, punch it down to release the air and transfer it to a floured surface.
- Roll the dough out into a large rectangle, about 10×15 inches.
Step 4: Spread the Pesto Filling
- Spread the basil pesto evenly over the dough, leaving about a 1-inch border around the edges.
- Sprinkle the grated Parmesan cheese, minced garlic (if using), and pine nuts or chopped walnuts (if using) over the pesto.
Step 5: Roll and Shape the Bread
- Starting from one of the long edges, tightly roll the dough into a log, like you would for cinnamon rolls.
- Pinch the seams to seal the dough and tuck the ends under.
Step 6: Prepare the Slow Cooker
- Line your slow cooker with parchment paper, making sure it comes up the sides for easy removal later.
- Place the rolled dough seam-side down in the slow cooker.
Step 7: Cook the Bread
- Cover the slow cooker with the lid and cook on HIGH for 2-2.5 hours, or until the bread is firm and cooked through. The top of the bread will remain pale, but the sides and bottom will be golden brown.
- Check the bread after 2 hours to see if it’s done by tapping on it—it should sound hollow, and a toothpick inserted in the center should come out clean.
Step 8: Optional Browning in the Oven
- If you prefer a golden-brown top, preheat your oven to 400°F (200°C) while the bread is finishing cooking in the slow cooker.
- Once the bread is done, carefully transfer it (with the parchment paper) to a baking sheet. Brush the top with olive oil and bake in the oven for 5-10 minutes, or until the top is golden brown.
Step 9: Serve
- Let the bread cool slightly before slicing. Serve warm with extra pesto, olive oil for dipping, or alongside your favorite pasta or soup.
Cook Notes
- Pesto: You can use store-bought pesto or make your own by blending fresh basil, olive oil, garlic, Parmesan cheese, and pine nuts in a food processor.
- Kneading: Kneading helps develop the gluten in the dough, which gives the bread its structure. If you’re in a hurry, you can knead the dough for a shorter time, but the texture may be a bit denser.
- Crispy Top: If you want a crispy, golden top, finishing the bread in the oven is a great option.
Variations
Sun-Dried Tomato and Pesto Bread
Add 1/4 cup of chopped sun-dried tomatoes to the filling along with the pesto for a sweet and tangy flavor.
Cheesy Pesto Bread
For a gooey cheese pull, layer 1/2 cup of shredded mozzarella or provolone cheese over the pesto before rolling the dough.
Garlic and Herb Bread
Mix minced garlic and fresh herbs like rosemary or thyme into the pesto for an extra burst of flavor.
Frequently Asked Questions (FAQs)
Can I use store-bought dough for this recipe?
Yes! If you’re short on time, you can use store-bought pizza dough or bread dough. Roll it out, spread the pesto, and follow the remaining steps for a quick and easy version.
How do I store leftover bread?
Store leftover basil pesto bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices in the microwave or oven to enjoy warm.
Can I freeze basil pesto bread?
Yes! After baking, let the bread cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. To serve, thaw in the refrigerator overnight and reheat in the oven.
What can I serve with slow cooker basil pesto bread?
This bread pairs beautifully with pasta dishes, soups, or salads. It also makes a great appetizer or snack on its own with extra pesto or olive oil for dipping.
Slow Cooker Basil Pesto Bread is a simple yet delicious way to enjoy homemade bread without the fuss of traditional baking. With its soft, fluffy texture and rich basil pesto flavor, this bread is perfect for any meal or occasion. Whether you serve it as a side or snack, this slow-cooked bread is sure to become a family favorite!
