More baking in the slow cooker for me this week! Since baking my tropical soda bread recently I haven’t been able to shake the idea of a delicious cheesy soda bread, the ideal accompaniment to salads this summer.
I went for a mozzarella bread this time, with fresh herbs to lift the flavour. Read on for the recipe for my slow cooker mozzarella and herb soda bread.
Slow Cooker Bread
Simply make the dough in a few minutes and pop it in the slow cooker. Homemade bread is so easy with a recipe based on soda bread as it doesn’t take long at all to make the dough, and no rise time is needed.
Then just spend a couple of hours tidying up the house/picking up shoes, toys and clothes/other tasks you need to attend to (hope this isn’t just me!) and this delicious loaf will be ready for you by lunch time!
How could it be easier!
Top Tips for Making Bread in your Crockpot
My trick for making the top of the loaf brown when making slow cooker bread is to turn the loaf over half way during the cooking time. It may flatten the top a little but it ensures your crust is more even and prevents the top from being soggy and pale.
Once baked the cheese is meltingly soft within the crumb of the bread and you can serve the bread simply with salads, cheese and cold meats, or on the side of a stew or soup, to be dipped in.
So what are you waiting for? Make yourself this easy and tasty cheesy slow cooker bread today and enjoy.
Pin this slow cooker mozzarella and herb soda bread recipe for later
Slow Cooker Mozzarella and Herb Soda Bread
- 350 g self-raising flour
- 2 tsp baking powder
- 0.5 tsp salt
- 2 handfuls chopped parsley
- 100 g grated mozzarella
- black pepper to taste
- 250 ml milk
- 1 tbsp white wine vinegar
- 1 egg beaten, for egg wash
- First place the milk and white wine vinegar in a jug together and leave to sit for 5-10 minutes until it thickens. These ingredients replace buttermilk in this recipe, you could also use a pot of buttermilk (usually 284 ml) if you have it.
- Mix the flour, baking powder, salt, pepper, parsley, mozzarella in a bowl. Slowly add the thickened milk and use a spoon to stir until it forms a soft dough.
- Form into a round loaf shape, slash twice and place on baking paper in the slow cooker.
- Brush the loaf with the beaten egg and then cook on high for 3 hours, turning the loaf over for the last 30 minutes.