This is my second attempt at crock pot bread and I’m never going back. I’m convinced that it’s the oven that can’t keep a temperature-but the only baked good I can get to come out of that thing correctly is a pie. Because you can bake it twice! Anyways, this is adapted from a recipe for bread meant for an oven. M loved it; he devoured it, really. I’ll certainly be making this again. [As long as I can keep that rosemary plant alive, anyways]
Rosemary Olive Oil Bread
- 1 cup hottest tap water
- 1 tbsp. sugar
- 2 tsp. dry active yeast (I used 2 packets, which were heaping tsp.)
- 1 tsp salt
- 2 tbsp fresh rosemary, chopped (so so worth it!)
- 1/4 tsp each Italian herb mix & black pepper
- 2 tbsp extra virgin olive oil
- 1 1/2 cups whole wheat flour
- 1/2 cup white flour (called for bread flour, but I didn’t have any)
- cooking spray
In a large bowl, mix water, sugar and yeast. Let sit for 10 minutes to bubble yummily (or you know, proof).
Stir in salt, rosemary, herb mix, black pepper, olive oil, and whole wheat flour. Add bread flour and stir until the dough forms a ball. I did this in my stand mixer and then took it out to knead.
Place dough in a lightly greased bowl and let rise for about an hour. I put mine on the stove while I roasted squash.
Spray crock pot with cooking spray and put dough into an oval. Cook on high for an hour.
There is a very smart group of ladies I know and I’m so proud to count myself as part of that number. We’re challenging ourselves to cook from our crock pots this and I’ve chosen to do 2 a week. This is the Nosy Bitches Crock Pot Challenge!