Crockpot Rosemary Bread Food

SLOW COOKER BREAD

Steps:

• Butter a 6-by-3-inch round pan and set aside.
• Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
• Transfer the dough to the prepared pan, transfer the pan to a 6- to 8-quart slow cooker and cover with the lid. Cook on high until the internal temperature of the bread registers 200 degrees F, about 2 hours. Let cool in the pan for 5 minutes, then turn out onto a rack and let cool completely.

SLOW COOKER BREAD

Steps:

• Stir 1 cup water and yeast together in a small bowl until yeast is dissolved. Let sit until frothy or foamy, about 10 minutes.
• Mix flour and salt together in a plastic container with a tight-fitting lid. Add yeast mixture and stir with a wooden spoon until evenly combined and no traces of flour remain. Add 1 to 2 tablespoons water and stir again; dough should be tacky but not wet.
• Cover container with the lid. Let dough rise at room temperature for 1 hour.
• Set slow cooker to High. Cut a piece of parchment paper to line the bottom of your slow cooker.
• Dust a clean work surface with flour. Knead dough briefly with floured hands to get rid of any air pockets. Shape into a round or oval loaf depending on the shape of your slow cooker.
• Sprinkle some of the sesame seeds on the bottom of the slow cooker. Sprinkle remaining seeds generously all around the loaf. Place dough in the slow cooker and cover with the lid.
• Cook on High for 2 hours. Lift the lid a couple of times during cooking to release the steam. An instant-read thermometer inserted deep into the loaf should read between 200 and 210 degrees F (93 to 99 degrees C). The surface of the bread should be dry and no longer spongy. Remove the loaf and tap the bottom; it should sound hollow.
• Remove loaf from the slow cooker. Transfer to a wire rack and let cool completely before cutting, at least 1 hour.

CROCKPOT ROSEMARY BREAD

Steps:

• In a large bowl, mix together the water, yeast, and sugar.
• Allow to everything dissolve.
• Let sit for 15 minutes in a warm location.
• The mixture should become foamy.
• Add in the salt and stir until dissolved.
• Add the vegetable oil. And stir to combine.
• Now add all of the flour.
• Mix with a wooden spoon for a little bit to combine.
• Now finish mixing with your hands until it is all combined.
• Knead the dough for 5 minutes.
• Place the dough in a large bowl that is lightly coated with olive oil.
• Cover the dough with plastic wrap and place in a warm area for 45 minutes.
• The dough should double in size.
• Take 2 sheets of parchment paper and line your crockpot.
• Turn the crockpot on high.
• Spray the parchment paper with non stick baking spray.
• Place the dough into the crockpot and lightly top the dough with olive oil.
• Sprinkle Rosemary on top.
• Cook on high for 2.25 hours.
• Remove from the crockpot and place the bread along with the parchment paper on a baking sheet.
• Top with butter and sprinkle more rosemary if desired.
• Place in the oven in Broil high for 2 minutes to give the top a golden color and light crunch.

ROSEMARY OLIVE OIL CROCK POT BREAD

Steps:

• In a large bowl, mix together the water, yeast, and sugar. Let sit 10 minutes. The mixture should become bubbly.
• Stir in half of the salt (1/2 teaspoon), half of the rosemary (2 tablespoons), the 3 tablespoons of extra virgin olive oil, and all of the flour. Mix until fully combined. Work it together with your hands, if necessary.
• Lightly grease a large bowl and place the dough in. Cover it with a kitchen towel and leave the dough in a warm, draft-free area. Let it sit and rise for 1 hour.
• Remove the dough from the bowl and gently roll it into a ball on a floured surface. Let it sit for another 20 minutes.
• Set the crock pot to high. Line the crock pot with two pieces of parchment paper, leaving at least 2 inches hanging out of each side of the crock pot. Place the dough in the crock pot and sprinkle it with the remaining salt and rosemary.
• Drape paper towels over the top of the crock pot and then place the lid on. This should capture any moisture that would sit on the lid and prevent it from dripping back onto your bread.
• Cook the bread for 2 hours, and remove from the crock pot. It will most likely still be a bit pale on the outside. It tastes great this way, but I like to put mine on a baking sheet lined with parchment paper and put it under the broiler for a quick 3 - 5 minutes to get a crunchier, darker crust.
• Let cool before slicing. Serve with extra olive oil drizzled on top.

SLOW COOKER BREAD

Steps:

• Mix the flour, yeast and salt in a large bowl and make a well in the middle. Measure 350ml warm water and pour most of it into the well. Mix the flour and water together with your fingers or a wooden spoon until combined into a slightly wet, pillowy, workable dough - add a splash more water if necessary.
• Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook.
• Shape the dough into a large, tight ball and sit the ball on a square of baking parchment. Use the parchment to lift the dough into your slow cooker, cover and set the slow cooker to high. Leave for 2 hrs.
• Lift the bread out using the parchment. The bottom should be crusty and the top should be springy, not soft. (If you have a digital cooking thermometer, the middle of the loaf should be 90C.) If it isn't ready, return to the slow cooker for 15 mins and test again - it could take up to 2 hrs 30 mins.
• The bread won't get a significant crust or golden colour in the slow cooker. Once cooked, you can leave it to cool, or put in the oven at 240C/220C fan/gas 9 for 5-10 mins to get some colour.