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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 14 |
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I'm posting this recipe at the request of a friend. The original is from Company's Coming Slow Cooker Recipes with my changes and is for a 3 1/2 quart slow cooker/Crock Pot. I use whole wheat flour for bread or at least half & half, added basil, changed vegetable oil to olive oil and increased the quantities of garlic & onion powders. In the bread mix itself I use brown sugar based on personal preference, I think honey would work too. Adjust spices to your preference. Unfortunately my newer Crock Pot is too big to do this in but it was one of our favourite breads, particularly to go with stews & soups. Easy to prepare, very moist and yummy, it was always a hit in our house :) Ingredients:
1 teaspoon granulated sugar |
1 1/3 cups warm water |
1 tablespoon active dry yeast (or one envelope) |
1 cup unbleached all-purpose flour |
1 cup whole wheat flour |
2 tablespoons extra virgin olive oil |
1 tablespoon brown sugar |
1 teaspoon dried oregano |
1 teaspoon ground sage |
1 teaspoon dried basil |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
1 teaspoon sea salt |
1 cup all-purpose flour |
Directions:
1. Warm a large bowl in the microwave. In bowl, mix together 1 1/3 cup warm water with 1 tsp sugar.
2. Sprinkle yeast on water. Let stand 10 minutes.
3. Stir in yeast to dissolve.
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5. Add next 10 ingredients.
6. Mix to moisten.
7. Beat with electric mixer on medium for 2 minutes or by hand until well mixed.
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9. Knead in second amount of flour.
10. Place dough into well greased 3 1/2 quart slow cooker.
11. Smooth top with a wet hand.
12. Place 5-6 paper towels between top of slow cooker and lid.
13. Put an object 1/8 inch thick (such as a wooden match) between paper towels and edge of slow cooker to allow steam to escape.
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15. Cook on high for 2 1/2 hours.
16. Do NOT lift the lid for the first 2 hours of cooking time.
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18. Loosen sides, a thin knife works well.
19. Gently remove from slow cooker and place on a wire rack to cool. (Not too much though, this is so :yummy: served warm).
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