It’s amazing that bread can be made in a slow cooker, which is why this recipe is so awesome—who knew it could be so simple? Let the inviting aroma of dill and cheese fill your kitchen.
—MELISSA HANSEN MILWAUKEE, WI
PREP: 15 MIN. • COOK: 1 1/2 HOURS • MAKES: 1 LOAF (12 WEDGES)
4 cups all-purpose flour
2 tablespoons dried parsley flakes
1 tablespoon dried minced onion
2 teaspoons garlic powder
1 1/2 teaspoons dill weed
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground mustard
1 3/4 cups buttermilk
1 cup shredded sharp cheddar cheese
1. In a large bowl, whisk the first eight ingredients. Add buttermilk and cheese; stir just until moistened. Turn onto a lightly floured surface; knead gently 6-8 times or just until the dough comes together. Shape into a 6-in. round loaf. Using a sharp knife, score surface with 1-in. deep cuts in a crisscross pattern. Place in a greased 5-qt. slow cooker.
2. Cook, covered, on high until a thermometer reads 190°-200°, 1 1/2-2 hours.
3. Preheat broiler. Remove the bread; place on a baking sheet. Broil 6-8 in. from heat until golden brown, 2-3 minutes. Remove to a wire rack to cool completely.