rosemary asiago slow cooker bread

For many of us, the "artic vortex" ushered in frigid weather. Homemade soup and a warm slice of bread are great ways to combat the bone-chilling cold. But, if like me, you're having a hard time getting your dough to proof in the extreme cold, this slow cooker method is a great way to level the playing field. In the extreme heart of summer (dare to dream), this method will help keep your house cool.

You'll enjoy this recipe if you're a fan of the unlimited bread served at Macaroni Grill. Luckily, it isn't nearly as salty, and the fresh rosemary, asiago, and pepper help create an upcycled flavor profile.

Yield: 1 large loaf
3,390 calories per loaf
Active time: 15 minutes
Total time: 345 minutes

ingredients
6 cups all-purpose flour
1 cup low fat buttermilk, lukewarm
1 cup lukewarm water
1 cup grated asiago cheese (or a semi-hard cheese or your choosing)
1 tablespoon yeast
2 tablespoons sugar (I used turbinado)
1 tablespoon sea salt
2 tablespoons olive oil
2 tablespoons fresh rosemary
1 teaspoon ground pepper

preparation
1. In 2 cup Pyrex measuring cup, combine the lukewarm milk, water, yeast and a pinch of sugar. Set aside for 10 minutes. Be sure not to over warm the milk because if the liquid is too hot, the yeast will die and your bread won't rise.

2. In your stand mixer bowl, except for the cheese, combine the remaining ingredients and "stir" until a shaggy dough forms.

3. Add the cheese and knead, on a speed of 2, until a cohesive dough forms, about 5 minutes. If your dough seems dry, add additional water 1 tablespoon at a time. This dough is very tight, so towards the end my mixer had some problems kneading the mass. If you have a 225, 250 or 325 watt mixer, I recommend halving the recipe.

4a. Shape the dough into a ball and place in a parchment lined slow cooker.

Or option b, which may be unnecessary as the low temperature, roughly 200 degrees, of the slow cooker allows the bread to proof as it bakes. But, in researching different slow cooker recipes, I noticed that the loaves were a little flat, so I added in this step so the gluten could get moving. If you go with option b, I would half the recipe because as the bread begins to bake, it may expand beyond the capacity of your slow cooker. I opted to tent it with aluminum foil (placing a layer of parchment paper on the bread) to get an humongous sized loaf. Go big or go home, right?

4b. Shape the dough into a ball, place in a bowl, cover with plastic wrap, cover with a towel, and set aside for 90 minutes. Place the ball into a parchment lined slow cooker.

5. Turn the slow cooker to highest heat setting and bake until the internal temperature reaches 190-200 degrees. This will take about 3-4 hours given the size of this recipe. You'll want to begin checking the internal temperature of the bread at after 2 hours have elapsed, in about 30 minute increments. (A 1 lb recipe would take about 2 hours.)

after about 1 hour

the "solution"

6. Brush with an egg wash, coarse kosher salt, and brown under the broiler for 3-5 minutes, just enough to give your bread a nice crust.

Original recipes found here and here.

apple gorgonzola brioche

Brioche with apples and gorgonzola? It tastes as amazing as it sounds, I mean if you're into a rich, buttery bread with salty and savory finish.

Yield: One large loaf
Active time: 20 minutes
Total time: 240 minutes

ingredients

2½ cups high gluten flour

2 teaspoons yeast

3 large eggs, at room temperature

1 large egg yolk, white reserved

1/4 cup lukewarm water

1/4 cup softened butter

1 teaspoon salt

1 teaspoon ground pepper

1¼ cup gorgonzola, crumbled

4 apples, diced

preparation

1. In a 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.

2. Combine all the remaining ingredients into your stand mixer bowl. I freeze my cheese so it is easier to work with. See "wild rice bread" for more.

3. With your dough hook attached, pour in the yeast mixture and “stir” until a shaggy dough forms.

4. Increase the speed to 2 and knead until a cohesive dough forms, about 10 minutes. The dough will be sticky . If your dough seems dry, you may need to add additional water, one tablespoon at a time.

5. Shape the dough into a ball, place in a bowl, cover with plastic wrap, and set aside until puffy, about 1 hour.

6. Turn the dough out onto your lightly floured counter top, shape into a loaf, place in a parchment lined loaf pan, cover with plastic wrap, and set aside until doubled in bulk, about 2 hours.

7. About 30 minutes into the final proof, preheat your oven to 425 degrees.

8. Brush the loaf with the reserved egg white, bake the loaf for 15 minutes, reduce the oven temperature to 350 degrees, tent the loaf, and bake until a deep brown, about 40 minutes. The top browns quickly because of the high fat content in this bread.

9. Turn the loaf out onto a wire rack to cool.

Original recipe found here.

triple berry clove scroll

Jack Frost nipping at your nose? Carolers outside your door?  This spicy bread is a great treat for any visitor. 

Yield: One scroll
3,320 calories per scroll
Active time: 20 minutes
Total time: 255 minutes

ingredients

the dough

2½ teaspoons yeast

1¼ cups lukewarm water

1 cup high gluten flour
2 cups wheat flour

1¼ teaspoons salt

3 tablespoons sugar

6 tablespoons butter, at room temperature

1/4 cup nonfat dry milk

1/2 cup instant mashed potato flakes

1 teaspoon ground cloves

1 teaspoon nutmeg

the filling

Jam, about 1½  cups

preparation

1. In a 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.

2. Combine the remaining ingredients in your stand mixer bowl, pour in the yeast mixture, and “stir” until a shaggy dough forms.

3. Increase the speed to 2 and knead until a smooth and cohesive dough forms, about 7 minutes.

4. Shape the dough into a ball, place in a bowl, cover with plastic wrap, and set aside to rise until very puffy, about 90 minutes.

5. Turn the dough out onto your counter top, roll into a rectangle, evenly spread the jam over the dough, and form a jelly roll. Make sure your seams are sealed tightly. See “maple sticky buns” for more on rolling.

6. Form the jelly roll into a scroll, by tightly winding it around itself from the inside outwards.

7. Place the scroll on a parchment or silpat lined baking sheet, cover with plastic wrap, and set aside to rise until doubled in bulk, about 90 minutes.

8. With 30 minutes left in the final proof, preheat your oven to 350 degrees.

9. Brush the scroll with an egg wash.

10. Bake until deep, golden brown, about 45 minutes. You may need to tent the bread if it browns too quickly.

Original recipe found here.

whole wheat challah

Can you think of a better accompaniment to a warm bowl of soup than a delicious slice of challah? I can't.

Yield: Two medium loaves
1,200 calories per loaf
Active time: 30 minutes
Total time: 4½ hours

ingredients

2½ cups whole wheat flour

1½ cups high gluten flour

2½ teaspoons yeast

2 teaspoons kosher salt

1½ cups lukewarm water

1/8 cup oil

1/4 cup agave

2 large eggs (one whole egg and one with the white and yolk separated)

1/2 teaspoon vanilla extract

sesame seeds

preparation

1. In a 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.

2. In your stand mixer bowl, combine the all the remaining ingredients (expect for the sesame seeds), yeast mixture and “stir” with the dough hook attached until a shaggy dough forms.

3. Increase the speed to 2 and knead until a smooth and cohesive dough forms, about 5 minutes.

4. Form the dough into a ball, cover with plastic wrap, and set aside to rise until doubled in bulk, about 2 hours.

5. Turn the dough out onto your counter top and separate it into two equal pieces. (You can use the dough immediately or refrigerate and use up to 5 days.)

6. Cut the dough into three equal pieces, rolling each piece into a long rope that’s about 1 inch thick.

7. Braid the dough by taking left strand and placing over center piece, then taking right strand and folding over center piece. Repeat until loaf is braided and pinch the ends together. Repeat with the other piece of dough.

8. Place the loaf on a parchment or silpat lined baking sheet, cover with plastic wrap, and set aside to proof for about 60 minutes.

9. With about 30 minutes left in the final proof, preheat your oven to 350 degrees.

10. Brush the loaf with the egg wash (the reserved white) and sprinkle with sesame seeds.

11. Bake until golden brown, about 40 minutes. See "spicy black bean bread" for more on checking for doneness.

Original recipe found here.