Trivia:According to Wikipedia, slow cookers originally were developed for the purpose of cooking beans.
Crockpot Herb Bread Recipe
2 cups water, lukewarm
1 package of active dry yeast
1 tablespoon white sugar
2 teaspoons of cornmeal
4 1/2 cups of flour
1 teaspoon dried rosemary
1 teaspoon thyme
1 teaspoon basil
1/2 teaspoon salt
2 tablespoons of olive oil
1 tablespoon of milk
Remove the crock from the crockpot. Select the unit's high setting and preheat.
Grease the crock thoroughly, then line the bottom with parchment paper which you have also greased. Sprinkle the crock's inside with cornmeal.
Measure 1/2 cup of the water and stir in the yeast and sugar. Place in a warm spot and let it become foamy. This takes about ten minutes.
In a separate bowl, mix together the flour, herbs and salt. Poke a hole in the center and add the water/yeast mixture. Add the olive oil and the rest of the water. Mix until the dough become ragged.
Sprinkle flour on a surface liberally, and place the dough on this surface for kneading. Knead it until it is smooth. This usually takes eight minutes or a little longer. If the dough is too sticky, you can add up to 3/4 cup of additional flour if you need to.
Place your herb bread dough in the crock. Brush the milk over top of the dough and let sit for five minutes.
Place the crock in the heated unit. Cover. Bake at the high temperature until the top and sides are browned and the dough bounces back when you press it on the top. Usually this takes about 2 hours and thirty minutes or perhaps three hours.
Allow the bread to stand in the crockpot for about five minutes, then upend the crock and shake it quickly. The loaf should release.
Slice when completely cooled.
This crockpot herb bread recipe is a fun thing to try, and it is surprisingly good.