Supplies:
- 3/4 Tablespoon Yeast
- 1 1/2 Cups of warm water (as hot as your tap water will go is fine)
- 1/2 Tablespoon Salt
- 3 1/4 Cups of Flour (I used unbleached bread flour)
- Parchment Paper
1. Mix your warm water and salt in a bowl. Add in the yeast and let it stand for 1-2 minutes, don't worry if it doesn't all completely dissolve.
2. Now add your flour. Be as exact as you can. Fill your cup and run over it with a knife to level it off. If you would like to add some seasonings or extras for taste do it now before your start to mix.
3. Using a spatula mix your dough. Form it into a ball and place it on some parchment paper.
4. Lower your parchment paper and dough into the crock-pot and set it to high. Cook time will vary with each crock-pot. Mine took about 1 1/2 hours.
5. The bread is ready when you poke it and it springs back up. The one down side to the crock-pot method is that it doesn't really crisp the outsides which is a big part of Artisan Bread. I just popped the bread in the oven on broil until it was crispy enough and it came out perfect. Make sure to broil the top and bottom. The loaf below has basil and sun-dried tomatoes per request of my husband.
6. Let the bread completely cool before eating otherwise it may seem a little under cooked. Go ahead and heat it up later and enjoy with some butter or spread of your choice
Make sure to only use warm water, not hot, when blooming the yeast. The hot water will actually kill the yeast, which in turn causes your bread to not rise.
ReplyDeleteAlso, just so credit is given to the correct person, when you post a recipe, it's nice to note the source. Unless of course, you've written them yourself.
The tomato and basil sounds yummy!
Oh this looks fabulous. Is there a way for me to print this.
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