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This simple yeast bread is infused with fresh rosemary and sprinkled with sea salt for a beautiful loaf that cooks right in your slow cooker.
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Used in this episode:
Instant Read Food Thermometer:
Rockcrok 4qt Slow Cooker Set:
HELP FEED THE HUNGRY – SUBSCRIBE & SHARE
When we reach 500 subscribers, we will donate a flock of chicks gift donation through Heifer International. A flock of chicks gift donation helps provide a family in need with a starter flock of 10 to 50 chicks, along with the training that will empower them to turn our donation into a lifetime of opportunity. Each flock of chicks:
Provides eggs and protein for nourishment
Boosts income through sales of extra eggs and offspring
Ensures security for generations through Passing on the Gift
Chickens require little space and can thrive on readily available scraps; this allows families to make money from the birds without spending much. And since a good hen can lay up to 200 eggs a year, your flock of chickens gift provides a steady source of nutrition and income.
1 ¼ cups warm water (120-130 F)
1 tbsp sugar
1 packet instant yeast, about 2 1/4 teaspoons
1 teaspoon salt, plus more for sprinkling
3 tablespoons olive oil
2 tablespoons fresh rosemary, chopped, plus more for sprinkling
3 1/2 cups all-purpose flour, plus more for dusting
In a large bowl, mix together the water and sugar. Sprinkle the yeast over the water and stir. Let sit for 15 minutes, until the surface is foamy.
Add the salt, olive oil, and rosemary. Mix well.
Slowly add the flour and mix with a wooden spoon until well combined. Roll into a ball and place into a greased bowl and cover with saran wrap. Let rise 1 hr. Punch dough down, transfer to surface dusted with flour. Using a bench scraper, work the dough from the edges to form a ball.
Set the dough in the middle of a piece of parchment paper large enough to line the slow cooker.
Place the parchment paper with the dough in the slow cooker.
Sprinkle the top with salt and rosemary.
Cover the slow cooker with the towel and the lid and cook on high heat for 2 hours, until the bread has a thick, dry, white crust, or a thermometer inserted in the loaf reaches 190°F (90°C).
Preheat the oven to 500°F (260°C).
Using the parchment paper, transfer the bread to a baking sheet. Trim the excess parchment.
Bake for 5-10 minutes, until the crust is golden brown.
Let cool for about 15 minutes, then slice.
#pamperedchef #cherithechef #nokneadbread