Food recipes
Grandmother Bread (Crusty) in a Crock Pot
Grandmother Bread (Crusty) in a Crock Pot Ingredients: water, bottled, generic leavening agents, yeast, baker's, active dry salt, table sugars, granulated wheat flour, white, all-purpose, unenriched Directions: In a l...
Grandmother Bread (Crusty) in a Crock Pot
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
Directions:
In a large bowl, combine water, yeast, sugar, and salt.
Let sit five to ten minutes.
Stir in the first cup and a half of flour with a heavy spoon.
Add the rest of the flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily.
Next, add a little more flour and begin kneading.
Keep adding flour and kneading until the dough is smooth and elastic ( It doesn't need a lot more flour, just enough so that it's not sticking to the pastry board).
Let dough rise in a greased bowl covered with a damp, clean kitchen towel until doubled.
(Usually, about thirty minutes to an hour.
).
Uncover bowl, sprinkle in a little more flour and knead again.
With floured hands, shape dough into a ball and place in a greased 3 1/2-quart crock pot.
Turn the crock pot on High.
(The bread will rise as the crock pot heats up.
).
Keep the lid just barely off the pot to keep steam from building up and making your crusty soggy.
(Try using a toothpick to keep the lid open just a bit).
Cook it for one hour on the first side.
Dump the bread out onto a wire rack.
Turn over and put it back in the crock pot and cook for another hour, covered with the lid just barely off.
Turn out onto wire rack to cool.
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
Directions:
In a large bowl, combine water, yeast, sugar, and salt.
Let sit five to ten minutes.
Stir in the first cup and a half of flour with a heavy spoon.
Add the rest of the flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily.
Next, add a little more flour and begin kneading.
Keep adding flour and kneading until the dough is smooth and elastic ( It doesn't need a lot more flour, just enough so that it's not sticking to the pastry board).
Let dough rise in a greased bowl covered with a damp, clean kitchen towel until doubled.
(Usually, about thirty minutes to an hour.
).
Uncover bowl, sprinkle in a little more flour and knead again.
With floured hands, shape dough into a ball and place in a greased 3 1/2-quart crock pot.
Turn the crock pot on High.
(The bread will rise as the crock pot heats up.
).
Keep the lid just barely off the pot to keep steam from building up and making your crusty soggy.
(Try using a toothpick to keep the lid open just a bit).
Cook it for one hour on the first side.
Dump the bread out onto a wire rack.
Turn over and put it back in the crock pot and cook for another hour, covered with the lid just barely off.
Turn out onto wire rack to cool.