Thursday, August 16, 2012

It's NOT Too Hot to Bake!

We are sweltering here in the Northwest.  Where we usually have gray skys and rain, we've got 97+ degrees and bright sun.  Personally I love it.  But, we need some fresh bread.  So out comes the recipe for bread in a Crock Pot.  Simple, easy-peasy.

I'm using my Artisan Bread dough.  Just take out a hunk - about the size of a large grapefruit.  Line a crock pot with parchment paper.  Sprinkle some cornmeal on the bottom and place the round dough on top.  Cover the pot and let sit for 2 hours.  Then cook it on high for 2 hours.  No muss, no fuss, NO HEAT. 

Now when the bread is finished, it will look like a dumpling.  It should spring back when you poke it and not be mushy feeling.  Some crock pots will require a little bit longer time. 

Brush the top with olive oil or a little butter. Then, for just 5 minutes, pop it under the broiler in the middle of the oven.  Watch carefully that it doesn't burn, but gets nice and browned.

Voila! Ambrosia!

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