Sunday, October 1, 2017

Rosemary-Parmesan Bread with Garlic Butter


  1. In an extra-large bowl stir together the warm water and yeast; let stand about 10 minutes or until mixture is foamy. Add all-purpose flour, cheese, whole wheat flour, rosemary, and salt to yeast mixture; stir just until combined. Stir with a wooden spoon about 1 minute or until mixture forms a ball. (Dough will be very soft and sticky.) Cover bowl with plastic wrap; let stand at room temperature for 2 hours.
  2. Lightly coat a 5- to 6-quart slow cooker with cooking spray. Line the bottom of the cooker with parchment paper; coat paper with cooking spray and sprinkle with cornmeal. Turn dough out onto a well floured surface; shape dough into a ball. Place in the center of the prepared cooker.
  3. Cover and cook on high-heat setting about 2 hours or until an instant-read thermometer inserted near the center registers 200 degrees F, giving the crockery liner a half-turn halfway through cooking, if possible. (Do not lift the lid.)
  4. Preheat broiler. Remove bread from cooker; peel off parchment paper. Place bread on an ungreased baking sheet. Broil 4 to 6 inches from the heat for 3 to 4 minutes or until bread is golden and surface is no longer moist. Transfer to a wire rack. Brush with melted butter; sprinkle with garlic salt. Cool completely before slicing.
  5. Ingredients

    • 1 1/2cups warm water (105 degrees F to 115 degrees F)
    • 1package active dry yeast
    • 2 2/3cups all-purpose flour
    • 1/3cup finely shredded Parmesan cheese
    • 3tablespoons whole wheat flour
    • 1tablespoon finely snipped fresh rosemary
    • 1 1/2teaspoons salt
    • Nonstick cooking spray
    • 1tablespoon yellow cornmeal
    • 2tablespoons butter, melted
    • 1/4teaspoon garlic salt

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