One of our daughter’s college friends bakes all of her own bread. She loves to bake and is strict about doing it the “old-fashioned way,” which means that she refuses to use a bread maker.
She recently tried this recipe and now says that she might have been converted to a new way of baking bread: using a slow cooker! Who would have thought that a few simple steps and an hour of baking time could produce a wonderful Parmesan bread? This is a great bread to serve with soup and salad or in place of dinner rolls with a more elaborate meal. The bread is easy and doesn’t take up oven space when you are cooking a big meal.
Parmesan Quick Bread
Fix-It and Forget-It Lightly, page 272
Makes 8 servings
Ideal slow cooker size: 2 or 3 quart
1 ½ cups reduced-fat buttermilk baking mix
2 egg whites
½ cup skim milk
1 tbsp minced onions
1 ½ tsp garlic powder
¼ cup reduced-fat Parmesan cheese
1. Combine baking mix, egg whites, milk, onions, sugar, and garlic powder in mixing bowl.
2. Spray slow cooker with cooking spray. Spoon dough into cooker.
3. Sprinkle dough with Parmesan cheese.
4. Cook on high 1 hour.
Tip – We suggest using fresh garlic in place of garlic powder as well as other fresh herbs, such as dill or rosemary.