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.

minty rosemary rye batards

The variety of flours used to make this bread leaves you a rustic bread

Yield: 2 batards
970 calories per batard
Active time: 15 minutes
Total time: 6 hours

ingredients

1 tablespoon agave nectar

2 teaspoons yeast

1½ cups lukewarm water

2 cups high gluten flour

1 cup whole wheat flour 

1/2 cup rye flour

1/2 cup semolina flour

1 teaspoon salt 

1 teaspoon pepper (I used a citrus blend)

1 teaspoon rosemary

1 teaspoon dried mint

preparation

1. In a 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes. See “seeded multigrain truffle rolls” for photos of fermenting yeast.

2. In your stand mixer bowl, combine the remaining ingredients  and “stir”

3. Pour in the yeast mixture and “stir” until a shaggy dough forms.

4. Increase the stand mixer speed to 2 and knead until a smooth dough forms, about 5 minutes.

5. Turn the dough out onto your counter top, knead by hand a few turns, and shape into a ball.

6. Place the dough in a large bowl, cover with plastic wrap, and set aside to double in bulk, about 2 hours.

7. Turn the dough out onto your counter top, divide into two pieces, and shape each into a batard.

8. Place the baguettes into a welled pan or onto a parchment or silpat lined baking sheet.

9. Cover with plastic wrap and set aside to rise until doubled in bulk, about 2 hours.

10. With about 30 minutes left in the final proof, preheat your oven to 400 degrees.

11. Bake until a deep golden brown, about 50 minutes.

Original recipe found here.

no knead rosemary mint bread

A Man, A Can, A Plan. While I'm most likely not this book's target demographic, it caught my eye as Henry and I were leaving the laundry room yesterday, inspiring this second no-knead recipe. (Apartment residents have made the counter by the door an unofficial library of sorts.)

Yield: 2 batards
350 calories per batard

Active time: 20 minutes

Total time: 15½ hours

ingredients

1⅝ cups lukewarm water (equivalent to 1¼ cup + 2 tablespoons)

1/4 teaspoon yeast

1 tablespoon agave nectar

3 cups high gluten flour

1¾  teaspoon salt

1 teaspoon dried rosemary

1 teaspoon dried mint

Oat bran, for dusting 

preparation

The day before: Making the dough

1. Mix the lukewarm water, yeast, and a pinch of sugar. Let stand for 10 minutes and then add the agave nectar to the yeast mixture.

2. Combine and stir the flour, salt, rosemary, mint, and salt in a large bowl. Slowly add the yeast mixture, stirring with a plastic spoon until a soft, loose dough forms.

3. Roll the dough out onto a hard surface and knead by hand a few turns to ensure all the ingredients are incorporated. Form a ball. The dough will be sticky.

4. Place the dough in a large, lightly oiled bowl. Cover with plastic wrap and a towel, and let rest at room temperature for at least 12 hours.

The day of: Shaping and baking the bread

The dough will be bubbly, puffy, and dotted with bubbles. And, smell minty delish!

5. Turn the dough out onto a surface lightly covered with oat bran (or flour). Sprinkle the dough with additional oat bran and fold the dough over onto itself once or twice. Cover with plastic wrap and let the dough rest for 15 minutes.

6. Cut the dough in two and shape into two batards, sprinkling with additional oat bran as necessary. The dough is very sticky.

7. Place the batards on a parchment or silpat lined baking sheet, cover with lightly oiled plastic wrap and a towel, and let rise until the dough has doubled in size, about 2 hours.

8. Preheat the oven to 425 degrees.

9. Brush the loaves with egg wash, topping, and score.

 10. Arrange water bath (see step 9 of “carbs, glorious carbs!” for more information on water baths) and bake for 30 minutes, or until golden brown. The batards should sound hollow when tapped. 

 

Original recipe found here.