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Slow Cooker Herb Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 28 Oct 2017 22:39:40 -0700
v117.n042.6
We made this today - it is very good.

* Exported from MasterCook *

                       Bread, Slow Cooker Herb [R T]

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Crockpot                        Posted
                 Stand Mixer

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4           cups  warm water -- 85F - 95F
   2 1/4      teaspoons  active dry yeast
   1           teaspoon  sugar
   3 1/2           cups  bread flour -- (416 g)
      1/2      teaspoon  sea salt -- table salt grind
   2        tablespoons  fresh rosemary -- chopped, divided
   1         tablespoon  fresh thyme
      1/2    tablespoon  fresh oregano -- chopped
      1/2      teaspoon  kosher salt

A no-knead loaf baked in a slow cooker. This bread is soft and 
doughy, more like a roll in texture than a crunchy baguette. Be 
careful when removing the bread - the cooker will get hotter than 
usual since there is no water in the cooker. We made this in a 
4-quart cooker (8 3/4" diameter x 4 1/4" high). The loaf nearly 
filled it - 7 1/2" diameter x 3 1/4" high. We used finely ground salt 
in the dough and coarsely ground kosher salt to sprinkle on the top.

In the bowl of an electric mixer (or a large bowl), combine water, 
yeast, and sugar. Let sit until mixture is bubbly, about 5 minutes.

Add 1/2 tsp of salt, 1 1/2 Tbsp of the rosemary, thyme, oregano, 
olive oil, and flour. Using the dough hook, mix on medium speed for 5 
to 6 minutes or until dough is smooth and elastic. (The dough can 
also be kneaded by hand.)

Line the slow cooker insert with two pieces of parchment paper. Use 
enough to cover the sides of the inserts. Shape dough into a loaf and 
place in the cooker. Sprinkle the top with the remaining salt and rosemary.

Drape a paper towel over the top of the cooker to catch water drops. 
Put the lid on and weight it down if necessary.

Cook on high for 2 hours, until bottom of bread is browned and 
completely cooked. (I used an instant read thermometer and measured 
190F at the top and 200F at the bottom of the loaf.) Remove from slow 
cooker and place under broiler for 2 to 3 minutes to crisp the crust 
if desired. Cool on a rack.

Source:
   "Adapted from 
<https://livingsweetmoments.com/herbed-crock-pot-bread-recipe/> by 
Kristy Norrell"
S(Internet address):
   "<http://12tomatoes.com/slow-cooker-herb-bread/>"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 148 Calories; 1g Fat (4.4% 
calories from fat); 5g Protein; 30g Carbohydrate; trace Dietary 
Fiber; 0mg Cholesterol; 159mg Sodium.  Exchanges: 2 Grain(Starch); 0 
Lean Meat; 0 Fat; 0 Other Carbohydrates.

NOTES : 2017 - 1028