Slow cooker Parmesan-garlic quick bread!
Generously grease the inside of a slow cooker with cooking spray. Set aside 1 tablespoon each of Parmesan and Cheddar cheeses.
Combine baking mix, milk, remaining Parmesan and Cheddar cheeses, egg whites, minced onion, and garlic salt in a bowl until well mixed. Pour into the prepared slow cooker and sprinkle reserved Parmesan and Cheddar over top.
Cook on High until bread is cooked through, about 1 hour.
Per Serving: 155 calories; protein 6.7g; carbohydrates 15.1g; fat 7.5g; cholesterol 13mg; sodium 593.8mg.
The best flavour of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as clear bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.