Rustic Bread

While at a church activity, a friend and neighbor gave a presentation on crock pot cooking.  At the end of her presentation she provided samples of several dishes including this bread which is simply AMAZING!!!!!!

Not only is it delicious, it is also pretty easy to make.  You will need the insert to your crock pot (the stone bowl) to bake it in.  Of course since you'll stick this in the oven, use aluminum foil instead of the regular pot lid (because the plastic in the lid is not oven proof!)  I've made it twice already :)  Give it a try, I promise you will love it. 

As you will see in the recipe, there's different variations.  The one I made (and pictured above) is Crasin White Chocolate.  If you try any of the other kinds, let me know how they turn out.

Here is the recipe in her own words!

INGREDIENTS & WAY OF MAKING:

3 c Flour

1/4 tsp Instant yeast (if you add other ingredients increase to 1/2 tsp.)

1 1/4 tsp salt

Mix above ingredients (if desired, this would be the time to add any spices, nuts, or other condiments to the bread) then distribute evenly.

1 1/2 c water (add an extra tablespoon if adding additional ingredients)

1/2 tsp red wine vinegar

Stir all the above until combined

1.  In a large bowl, combine flour, yeast, and salt.  Mix ingredients to distribute evenly.  Add vinegar to water.  Mix with flour mixture and stir until flour is incorporated.  Dough will be pretty stiff.  Cover the bowl with plastic wrap.  Let dough rise at least 12 to 18 hours at 70 degrees.  When surface is dotted with bubbles, dough is ready.



After the 12-18 hours of rest, place dough on floured surface, sprinkle dough with a light dusting of flour, gently knead dough 7-8 times.

Spray bowl with non stick spray.  Place dough inside, cover and let rise for about 2 hours until it has doubled in size.

After dough has been rising for 1 1/2 hours, preheat oven to 435-450 degrees for 30 minutes with a covered crock pot (don't place a lid with plastic on it inside) or dutch oven.  Oven and pot should be blazing HOT.  Pot needs to be 4- 8 quart.

When dough has risen for the 2 hours, carefully remove HOT pot from oven.  Dump dough out of bowl and into HOT pot.  Place lid on (I use foil with my crock pot) and bake for 27 minutes.  Uncover, and continue baking for an additional 6-10 minutes or until browned on top.  Dump bread out onto wire rack to cool.

VARIATIONS:

ITALIAN: add to one loaf 1 TBSP Italian seasoning, 1 TBSP dried garlic

PARMESAN/KALMATA OLIVES: add to one loaf 1 1/3 cup parmesan cheese, 1/2 cup pitted Kalmata olives

CRASIN WHITE CHOCOLATE:  add to one loaf 3/4 cup white chocolate chips, 1 cup crasins

PECAN/CRASIN: add to one loaf 1/2 cup crasins, 1/2 cup pecans, 1 tsp cinnamon

GRAIN: add to one loaf 1 TBSP Millet, 1 TBSP Quinoa, 1/4 cup sunflower seeds.