Crockpot Tomato Herb Bread

1 tsp. granulated sugar

1/3 cup warm water

1 envelope active dry yeast (1 scant Tbsp.)

2 cups all purpose flour

1 Tbsp. granulated sugar

1/4 cup finely minced onion

7-1/2 oz. lukewarm tomato sauce, plus water to make 1 cup

1/4 cup sharp Cheddar cheese, grated

1 tsp. salt

1/4 tsp pepper

1/2 tsp. dried whole oregano

1 cup all purpose flour

Directions:

Stir first amount of sugar into warm water in large warmed bowl. Sprinkle
yeast over top. Let stand 10 minutes. Stir to dissolve yeast.

Add next 8 ingredients. Beat on low to moisten. Beat on high for 2 minutes.

Work in second amount of flour.

Turn into greased 3-1/2 quart slow cooker. Smooth top with wet spoon or
hand. Place 5 paper towels between top of slow cooker and lid. Put wooden
match or an object 1/8-inch thick between paper towels and edge of slow
cooker to allow a bit of steam to escape. Do not lift lid for the first 2
hours cooking time.

Cook on High for about 2-1/2 hours. Loosen sides with knife. Turn out onto
rack to cool. Cuts into 14 slices.