Slow Cooker Herb Bread - cooking recipe

Ingredients

1 teaspoon granulated sugar
1 1/3 cups warm water
1 tablespoon active dry yeast (or one envelope)
1 cup unbleached all-purpose flour
1 cup whole wheat flour
2 tablespoons extra virgin olive oil
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon ground sage
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon sea salt
1 cup all-purpose flour

Preparation

Warm a large bowl in the microwave. In bowl, mix together 1 1/3 cup warm water with 1 tsp sugar.
Sprinkle yeast on water. Let stand 10 minutes.
Stir in yeast to dissolve.
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Add next 10 ingredients.
Mix to moisten.
Beat with electric mixer on medium for 2 minutes or by hand until well mixed.
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Knead in second amount of flour.
Place dough into well greased 3 1/2 quart slow cooker.
Smooth top with a wet hand.
Place 5-6 paper towels between top of slow cooker and lid.
Put an object 1/8 inch thick (such as a wooden match) between paper towels and edge of slow cooker to allow steam to escape.
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Cook on high for 2 1/2 hours.
Do NOT lift the lid for the first 2 hours of cooking time.
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Loosen sides, a thin knife works well.
Gently remove from slow cooker and place on a wire rack to cool. (Not too much though, this is so :yummy: served warm).