I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Thursday, October 21, 2021

Garlic and Rosemary Slow Cooker Bread

Who doesn't love fresh baked bread? This one is infused with garlic which makes it a double winner in my book!

3/4 cup whole wheat flour
1 cup bread flour
2 cups all purpose flour
2  1/4 tsps instant yeast
1 tbsp brown sugar
1  1/2 cups water (or whey) 105-110°F
1 tsp sea salt
1 tbsp olive oil
1 tbsp fresh chopped rosemary (plus more for top)
2-3 tbsps minced garlic

Mix water and sugar together in a large mixer bowl. Use a thermometer to ensure the water temperature is good. Add yeast and gently stir. Cover bowl with a dish towel and leave 5-10 minutes for the yeast to activate.
Combine the flours and salt. Add the garlic and rosemary to the flour using a pastry blender to incorporate them well, then add to the yeast mixture along with the olive oil.
Using the dough hook attachment, knead 5 minutes. Form a smooth ball and if you like roll the top in some extra chopped rosemary. Place ball on a sheet of parchment. Pull up the four corners of the parchment and lift into a 6 quart slow cooker. Tuck in the paper and cover the crock. Bake on high for 2 hours. 

After 2 hours the internal temperature of the bread should read 200°F but it'll look a bit anemic, like this 🠋

Place the bread, still on it's parchment, in the oven and broil for 3-5 minutes or until nicely golden.

Cool on rack at least 30 minutes before slicing.

Beautiful soft garlicky bread with a hint of rosemary!

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