This is a basic recipe for baking rustic jalapeno or pickle bread in a slow cooker.

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Recipe Summary

prep:
15 mins
cook:
2 hrs
additional:
2 hrs 50 mins
total:
5 hrs 5 mins
Servings:
10
Yield:
1 loaf
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve yeast and sugar in water and pickle juice in the bowl of a stand mixer fitted with a dough hook. Let stand until yeast softens and begins to form bubbles, about 5 minutes.

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  • Add flour, Cheddar cheese, pickles, olive oil, and dill to yeast mixture. Mix with the dough hook on medium speed until smooth and elastic, 5 to 6 minutes.

  • Coat a slow cooker insert with cooking spray. Shape dough into a loaf, place in slow cooker, and sprinkle the top with sea salt. Drape a thin kitchen towel, cheesecloth, or paper towel over the slow cooker before adding the lid. This will keep any moisture from dripping onto the bread.

  • Let dough rise for 1 hour 30 minutes. Turn slow cooker on Low for 15 minutes; turn off and let rise another 1 hour 15 minutes.

  • Cook on High for 1 hour 30 minutes. Reduce heat to Low and cook until bottom of bread is browned, about 15 minutes.

  • Let bread cool before slicing, placing loaf on its side or on a wire rack to keep the bottom from getting soggy.

Cook's Notes:

Both regular and fast-rising yeast will work.

If water or pickle juice is cold, microwave for 45 seconds before adding yeast, and/or run mixing bowl under hot water for 45 seconds. If you don't have an electric mixer, knead dough by hand.

Use any herbs of your choice, dried or fresh chopped, such as oregano, sage, rosemary, or thyme. Also, use any preferred cheese.

Feel free to swap out pickles for jalapenos and pickle juice for canned jalapeno juice.

If you would rather have a smaller, denser loaf of bread, or if you don't have time, skip the rising step.

Nutrition Facts

217 calories; protein 6.9g; carbohydrates 31.8g; fat 6.7g; cholesterol 5.9mg; sodium 482.7mg. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 4 stars
04/10/2020
What an interesting recipe! I would 100% make this again, but it needs some adjustments. It took an entire extra cup of flour to pull this together into a dough that could be handled at all. I was amazed by how much it rose within that first hour and a half! It felt like the top of the loaf never really got a normal texture in the slow cooker so I did end up finishing it in the oven for a few minutes. That being said- if you find yourself in the interesting predicament of owning a slow cooker but not an oven this is a great and innovative way to make a loaf of bread, but overall I'd follow the dough recipe and bake it normally if given the option. In the future I will add more cheese and maybe top it with a sprinkle of cheese as well. I would also add some salt to the dough rather than sprinkling it on top. Next time I will DEFINITELY try it with jalapeños for some extra flavor and maybe even add some garlic to the dough! Read More
(2)
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/10/2020
What an interesting recipe! I would 100% make this again, but it needs some adjustments. It took an entire extra cup of flour to pull this together into a dough that could be handled at all. I was amazed by how much it rose within that first hour and a half! It felt like the top of the loaf never really got a normal texture in the slow cooker so I did end up finishing it in the oven for a few minutes. That being said- if you find yourself in the interesting predicament of owning a slow cooker but not an oven this is a great and innovative way to make a loaf of bread, but overall I'd follow the dough recipe and bake it normally if given the option. In the future I will add more cheese and maybe top it with a sprinkle of cheese as well. I would also add some salt to the dough rather than sprinkling it on top. Next time I will DEFINITELY try it with jalapeños for some extra flavor and maybe even add some garlic to the dough! Read More
(2)
Rating: 4 stars
11/12/2020
Tastes great but as is, it’s way too wet and sticky. Either add 1 cup more flour or use less liquid at the start. Also could use more cheese. The load gets rather large in the crockpot and more cheese is always better. Read More
Rating: 4 stars
02/14/2021
I needed to add 1 1/2 c more flour and it was still goopy when I decided to call it. Poured it into the slow cooker. Rose almost to the lid after 15 min on Low (I have a huge slow cooker). 15 min into 2nd rise I switched to Hi and finished baking. Came out very tall around the edges and concave but cooked in the centre. Will try again. Read More
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