Easy Rosemary Bread In Crockpot Food

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.

EASY ROSEMARY BREAD IN CROCKPOT

Steps:

• - Line a 6-quart slow cooker with parchment paper and set aside.- Place water and sugar in a medium-large glass mixing bowl; stir until sugar is dissolved. Add yeast to water mixture and continue to stir until all yeast is combined, cover and set aside for 5 minutes.- Add to yeast/water mixture seasonings :1/2 T rosemary, oregano, garlic salt, onion powder and salt; stir until combined add 3 cups flour and stir or combine with hands until a shaggy dough begins to form.- Turn out dough onto a lightly floured surface and knead for 5 minutes until dough is soft and can be formed into a ball. If dough is sticky use the additional 1/2 cup flour a little bit at a time to the dough while kneading until it isn't sticky. Cover formed dough ball with 2 T. Place in the previously prepared slow cooker.- Cover with towel and set crockpot to warm for 30 minutes- Remove bread from slow cooker together with parchment paper, punch dough down and fold and reshape into ball then place dough ball back onto parchment paper and return to the slow cooker. Top dough ball with course salt and remaining rosemary, Cover and cook on highest setting for 1.5 - 2 hours until the internal temperature of the dough is 190 degrees.- Remove bread from crockpot and transfer to cookie sheet broil under high for 2-3 minutes until golden brown.- Remove from oven and let cool and enjoy!

SLOW COOKER ROSEMARY BREAD RECIPE BY TASTY

Steps:

• In a large bowl, mix together the water and sugar. Sprinkle the yeast over the water and stir. Let sit for 15 minutes, until the surface is foamy.
• Add the salt, olive oil, and rosemary. Mix well.
• Slowly add the flour and mix with a wooden spoon until well combined.
• Knead the dough for at least 10 minutes, until it is no longer sticky.
• Set the dough in the middle of a piece of parchment paper large enough to line the slow cooker.
• Place the parchment paper with the dough in the slow cooker. Drape a kitchen towel over the top and cover with the lid. Set the slow cooker to warm and let the dough proof for about 30 minutes, until doubled in size. Check occasionally to make sure the dough is not cooking.
• Lift the parchment paper to remove the dough from the slow cooker.
• Sprinkle a bit of flour on a clean surface. Knead the dough for about 5 minutes, then shape it into a ball that will fit in the slow cooker.
• Place the dough back on the parchment paper and return to the slow cooker. Sprinkle the top with salt and rosemary.
• Cover the slow cooker with the towel and the lid and cook on high heat for 1½-2 hours, until the bread has a thick, dry, white crust, or a thermometer inserted in the loaf reaches 190°F (90°C).
• Preheat the oven to 500°F (260°C).
• Using the parchment paper, transfer the bread to a baking sheet. Trim the excess parchment.
• Bake for 5-10 minutes, until the crust is golden brown.
• Let cool for about 15 minutes, then slice.
• Enjoy!

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.

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.

DELICIOUS ROSEMARY BREAD

Steps:

• Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
• Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.
• Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
• Preheat oven to 375 degrees F (190 degrees C).
• Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.