fuckin A bread in the crockpot!!

[Grapesoda]

Ingredients
2 cups warm water, 110-115F
2 1/4 teaspoons active dry yeast (or one packet of active yeast)
1 tablespoon white sugar
1 tablespoon salt
5 ? 6 cups all-purpose flour, measured by scooping and sweeping
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh rosemary, plus more for topping
1/4 teaspoon freshly ground black pepper
Whole cloves from three heads of roasted garlic (see preparation below)
Coarse sea salt, for sprinkling


Directions

Bread
1.
Blend water, yeast, sugar, salt, and water in a standing mixer. Let stand in a warm spot until bubbly about 10 minutes. Mix in the flour, one cup at a time, using the paddle attachment with your mixer (set it on low to prevent flour from spilling). Add in the olive oil, rosemary, black pepper, and garlic cloves and mix in. Switch to the dough hook and knead for 7-10 minutes, adding additional flour if necessary. Your dough is ready when it pulls away from the sides of the bowl.

2.
Oil a large bowl and scrape the dough inside the bowl. Cover the bowl with a damp towel and let rise for one hour. Punch dough down and turn it onto a lightly floured surface. Cut the dough into two rounds. Score the top of one piece of dough with a very sharp knife. Place dough onto a large piece of parchment paper dusted with a bit of cornmeal and lift the parchment carrying the dough and place it inside the slow cooker, making sure the parchment goes up the sides of the slow cooker. Make sure the dough is in the center of the slow cooker so it has room for additional rising. You may freeze the extra dough ball or use it for a second batch.

3.
Place several paper towels over the top of the slow cooker and then cover them with the lid. Turn the slow cooker to high. Check dough after one hour. Your bread will cook in 1 to 3 hours depending on your slow cooker and the size of your bread loaf. Check for doneness by gently pressing the top of the bread. If it?s firm and not soft or spongy, your bread should be done. You can use a thermometer to check for an internal temperature that should be 190-200 degrees Fahrenheit as well.

4.
Remove bread by lifting it out of the slow cooker using the parchment paper. Brush the top of the bread with olive oil and sprinkle the top with additional coarse sea salt and rosemary. Broil bread in the oven for 5-7 minutes to create a browned crust. Let bread rest for 5 minutes before slicing.


Roasted Garlic
1.
Slice the top off of a whole head of garlic. Place it on a piece of tin foil or in a garlic roaster and drizzle generously with olive oil. Season with salt and pepper.

2.
Wrap the garlic tightly in tin foil (or cover roaster) and place in a preheated 350 degree oven. Roast for 20-25 minutes or until the garlic begins to soften.

3.
Remove garlic from the oven and let it sit covered for another 20 minutes. Pop out garlic cloves and enjoy