Sunday, May 3, 2015
Rosemary Olive Oil Crock Pot Bread
It was a fun experiment and I liked the bread but think that if I make it again I will just bake it in the oven and be done with it. It is easy and you don't need a mixer, and if you don't want to turn your oven on, it works. I did brown it under the broiler after it was cooked until it browned.
3 1/2 C all purpose flour
1 packet dry active yeast (2 1/4 tsp.)
1 1/4 C warm water
1/4 C fresh rosemary, chopped, divided (I used dried and 1/8 C)
3 TB olive oil, plus extra for drizzling
1 tsp. sugar
1 tsp sea salt or kosher salt, divided (I would increase the salt to 1 1/2 tsp.)
You will also need parchment paper, paper towels, and a crock pot.
Mix together water, yeast, and sugar and let sit 10 minutes. The mixture should become bubbly. Stir in half the salt (1/2 tsp or more if you choose to increase it) 2 tsp. of the rosemary, olive oil, and all of the flour. Mix until fully combined. Work it together with your hands if necessary.
Put dough in a large greased bowl and cover with a towel. Let it rise for 1 hour. Remove the dough from the bowl gently and form into a ball on a floured surface. Let sit for another 20 minutes.Set the crock pot to high.
Line the pot with two pieces of parchment paper, leaving at least 2 inches hanging out of each side of the 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 the 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 all right, but put it on a baking sheet lined with parchment paper and put it under the broiler for a quick 3 to 5 minutes to get a crunchier, darker crust.. Let cool before slicing. Serve with extra olive oil drizzled on top if desired.