* 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"
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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