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Rosemary Olive Oil Crock Pot Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 23 Jun 2018 16:16:30 -0700
v118.n023.2
* Exported from MasterCook *

                    Bread, Rosemary Olive Oil Crock Pot

Recipe By     :Morgan
Serving Size  : 16    Preparation Time :1:35
Categories    : Bread                           Bread-Bakers Mailing List
                 Crockpot-Slow Cooker            Posted
                 Side Dish                       Snacks

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2           cups  all-purpose flour
   2 1/4            tsp  active dry yeast
   1 1/4           cups  warm water
      1/4           cup  fresh rosemary -- chopped, divided
   3        tablespoons  extra virgin olive oil -- plus more for drizzling
   1           teaspoon  sugar
   1           teaspoon  sea salt -- or kosher salt, divided

This Rosemary Olive Oil Crock Pot Bread has the same flavors as the 
Macaroni Grill favorite, but is made in the Crock Pot so you don't 
have to heat up the whole house. Best of all, it's extremely easy to 
make, and you don't even need a stand mixer!

Note: To line the crock pot with parchment paper, tear off a long 
piece and place it in the crock pot in a U-shape, and then take 
another piece and do the same perpendicular to the first piece, so 
four sides come to the top of the crock pot in different directions 
and the majority of the inside of the pot is covered with parchment paper.

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" 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.

S(Internet Address):
   http://hostthetoast.com/rosemary-olive-oil-crock-pot-bread
Start to Finish Time:
   "3:35"
T(Cook Time):
   "2:00"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 125 Calories; 3g Fat (20.7% 
calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 119mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

NOTES : 2017 - 1117