SLOW COOKER ROSEMARY BREAD RECIPE BY TASTY
Here's what you need: lukewarm water, sugar, active dry yeast, salt, olive oil, fresh rosemary, all-purpose flour
Provided by Gwenaelle Le Cochennec
Categories Appetizers
Yield 8 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 242 calories, Carbohydrate 41 grams, Fat 5 grams, Fiber 1 gram, Protein 5 grams, Sugar 0 grams
GRANDMOTHER BREAD (CRUSTY) IN A CROCK POT
I've been on a crock pot bread kick lately and have been looking for more recipes to try. So far the recipes I've tried are wonderful but I miss a nice crust which this recipe delivers. This bread only gets one rise before adding to crock where it will rise again while cooking. I made this recipe 3 times before getting it right. I've altered the original creator's instructions to reflect my findings. She instructed us to cook the bread with the crock pot set on low. I found that 2 hours of cooking was not nearly enough at this setting but when my crock was set on high the bread turned out beautifully. I hope you give this a try. Prep time is less than the time it would take many of us to jump into the car, drive to the grocery store, find bread, stand in line at the checkout and drive home. The recipe was found on http://chickensintheroad.com and belongs to Suzanne McMinn. Check out her blog if you want. She has some great recipes with amusing write ups. I hope to try this soon and will update the recipe if needed. The cooking time does not include the time for the first rise.
Provided by Dreamer in Ontario
Categories Yeast Breads
Time 2h30m
Yield 1 loaf
Number Of Ingredients 5
Steps:
- In a large bowl, combine water, yeast, sugar, and salt.
- Let sit five to ten minutes.
- Stir in the first cup and a half of flour with a heavy spoon.
- Add the rest of the flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily.
- Next, add a little more flour and begin kneading.
- Keep adding flour and kneading until the dough is smooth and elastic ( It doesn't need a lot more flour, just enough so that it's not sticking to the pastry board).
- Let dough rise in a greased bowl covered with a damp, clean kitchen towel until doubled. (Usually, about thirty minutes to an hour.).
- Uncover bowl, sprinkle in a little more flour and knead again.
- With floured hands, shape dough into a ball and place in a greased 3 1/2-quart crock pot.
- Turn the crock pot on High. (The bread will rise as the crock pot heats up.).
- Keep the lid just barely off the pot to keep steam from building up and making your crusty soggy. (Try using a toothpick to keep the lid open just a bit).
- Cook it for one hour on the first side.
- Dump the bread out onto a wire rack.
- Turn over and put it back in the crock pot and cook for another hour, covered with the lid just barely off.
- Turn out onto wire rack to cool.
Nutrition Facts : Calories 1703, Fat 4.6, SaturatedFat 0.7, Sodium 1184.5, Carbohydrate 360.7, Fiber 12.9, Sugar 26.3, Protein 46.8
GRANDMA VICKIE'S CHUCK ROAST
Try this recipe for the best pot roast on a cold day, baked with carrots and potatoes and flavored with zesty horseradish sauce.
Provided by chris
Categories Main Dish Recipes Roast Recipes
Time 3h20m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a large lidded pot over medium heat. Add chuck roast and brown, turning occasionally, about 5 minutes. Spread horseradish on roast. Add water and cover the pot.
- Bake in the preheated oven for 2 hours.
- Remove from the oven and leave oven on. Transfer roast to a plate. Add carrots, potatoes, and onion to the pot and return roast to the pot. Cover and continue baking about 1 hour more.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 32.9 g, Cholesterol 52.6 mg, Fat 9.3 g, Fiber 6.2 g, Protein 19 g, SaturatedFat 3 g, Sodium 150.2 mg, Sugar 7.5 g
OUR DAILY BREAD IN A CROCK - WEEKLY MAKE AND BAKE RUSTIC BREAD
Make up a large batch of rustic artisanal bread dough, store it and then bake a loaf each day you need fresh bread, amazing but true! This is a hodge podge of old fashioned English and French rustic bread recipes; the bread dough is made up ahead of time and stored (in the old days) in an earthenware crock or bowl, with a lid. You tear a piece of the dough off as and when you want to bake a loaf of bread. Easy! I use this style of bread dough regularly in the B and B, so I can always have fresh bread or bread rolls on hand for breakfast. You can add other types of flour to the basic white batch, as long as the ratio remains the same - you can mix rye or wholewheat flour with the white, or add herbs, onions, seeds, fruit and other flavourings. The dough can be used as soon as the initial proving has finished, but it will keep in a cool place or a fridge for a week or two - I do not recommend longer than 2 weeks however. The dough can be used for free form bread loaves, in bread tins, as rolls or other shapes. I have kept this technique and recipe to myself for a while, but I have decided to share it on Zaar now, mainly as my daughter keeps asking for the basic dough recipe! I notice that this type of long-term or long-life bread dough has made a revival in a new book called "Artisan Bread in Five Minutes a Day"; this recipe however, is a very old technique and method, dough was always made up for the week and then kept in the cold room or pantry for daily baking. My grandmother who lived in a 600 year old cottage in Northern England, used to have a stone slab in the Pantry where she kept her crock and dough, I remember sticking my finger in it!! This amount makes about 4 to 5 loaves of bread, depending on the weight and shape of the bread that you bake.
Provided by French Tart
Categories Sourdough Breads
Time P14DT30m
Yield 4-5 Loaves of Bread
Number Of Ingredients 4
Steps:
- Pour the warm water into a large mixing bowl - the water should be tepid or hand warm - NOT too hot, as it will kill the yeast.
- Add the yeast to the water and then the salt, mix well.
- Add ALL the flour and mix thoroughly with a wooden spoon or a dough hook until all the ingredients are amalgamated - NO need to over knead.
- Leave the bread dough in the mixing bowl and cover loosely - I use a shower cap to cover my dough! (That is NOT used as a shower cap anymore, I hasten to add!).
- Allow to prove for 2 hours, or until doubled in size.
- The dough can now be stored in the fridge or you can use the dough to make a loaf of bread immediately.
- If baking a loaf of bread now, pre-heat the oven and place a baking sheet or pizza tray in there. Tear off a large ball, about the size of a small melon, and knead it for about 1 minute with floured hands and on a floured board, Shape it as desired (Rolls, Boule, Baguette or Bannette) or place it in a greased and floured loaf tin. Allow to prove and rise for a further 20 to 30 minutes. Slash the surface with a sharp serrated knife if you wish, see photos. You can add a glaze or special finish at this point.
- Bake at 225C/450F for 30 minutes or until well risen, brown and the loaf sounds hollow when it is tapped on the underside. (If you wish, you can add a bowl of boiling water as soon as you put the bread into the oven - this steams and bakes the loaf to give a good chewy texture and keeps the inside moist.).
- Remove the bread when baked and cool on a cooling rack. Serve warm with butter, cheese, jam, hams and cold cuts, or slice when cool for sandwiches. Also wonderful when toasted the next day.
- Store the excess dough in the mixing bowl, loosely covered, in the fridge or somewhere cool until needed - this will keep for 2 weeks, but I find it has all gone by 7 to 10 days! This amount of dough will make between 4 and 5 loaves of bread, depending on the shape and amount of dough you use.
Nutrition Facts : Calories 727.9, Fat 2.1, SaturatedFat 0.3, Sodium 1463.5, Carbohydrate 152.2, Fiber 5.8, Sugar 0.5, Protein 21.1
GRANDMA'S BEST POT ROAST
The simplest and best pot roast recipe ever, straight from my grandma's kitchen!
Provided by Abbie Persichetti
Time 5h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
- Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
- Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
- Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
- Meanwhile, whisk water and flour together in a small bowl.
- Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
- Slice roast and serve alongside gravy.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 3.5 g, Cholesterol 98.2 mg, Fat 8.8 g, Fiber 0.5 g, Protein 33.7 g, SaturatedFat 3.2 g, Sodium 142.8 mg, Sugar 1.1 g
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