So are you on the bread making train?
I obviously love to cook and bake and consider it my job to try out all the recipes. During COVID we have all had more time to try out these new recipes.
One day during lock down I decided that I had a craving for one of my favourites, crock pot cheesy garlic bread. I went to the grocery store because all I was missing was yeast – the baking aisle was a ghost zone! Absolutely empty.
So for weeks I waited and waited and waited impatiently. It didnt seem right during a pandemic to go from store to store, especially because people were going crazy and stocking up on all of the random things.
FINALLY I was able to my bread about 5 weeks into pandemic, and now that we can all get yeast again I would share this epic crock pot bread recipe 🙂
1 ¼ cups lukewarm water (300 mL)
1 teaspoon sugar
1 packet active dry 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 ¾ cups all-purpose flour (470 g), plus more for dusting
1-2 cups shredded cheese (you can use vegan cheese)
5 tbsp minced garlic
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.
Once ready add in the spices, garlic and oil.
Slowly add the flour and mix with a wooden spoon until well combined.
Knead the dough for at least 5 minutes, It is at this point that I slowly added the cheese, sprinkling more in every time. Continue kneading the dough until it is no longer sticky. I then put it in a bowl, covered it with a towel and let the dough raise for about 30 minutes
Line your crock pot with a piece of parchment paper.
Place the dough on a floured surface and knead for a couple minutes more, shaping it into a ball that will fit in your crock pot. Cook on high for up to 2 hours.
The bread wont be very golden, so i did put a wash on it (you can do an egg wash or water if you want it vegan) and bake for 10 minutes until golden.
Serve with butter or vegan margarine, goes great with my home made raviolis!