HERB BREAD
2 cups (500 ml)
luke warm water
1 pkg
active dry yeast
1 tbsp (15 ml)
granulated sugar
3-1/2 cups (875 ml)
all purpose flour or unrefined flour
1 tsp (5 ml) each
rosemary, thyme, basil
1/4 tsp (1 ml)
salt
2 tbsp (30 ml)
oil
milk
Preheat the ceramic casserole on high with the lid on.
Place 1/2 cup of warm water in a bowl. Mix in sugar and sprinkle
1 pkg yeast on top. Set aside to ferment and bubble, about 5 minutes.
Put flour, rosemary, thyme, basil and salt in a large bowl. Make a well
in the center. Pour the rest of the water, yeast mixture and oil into the
well. Mix/knead with your fingers until all the flour has been
absorbed. Turn out on a lightly floured surface (approximately
7 minutes). Shape the dough into a loaf.
Remove the ceramic casserole from the cooking base and place on a
heat resistant surface. Lightly grease the slow cooker pot with a brush
and place the dough inside the ceramic casserole, brush with the
milk. Cover and let stand for 5 minutes. After 5 minutes replace the
ceramic casserole back in the cooking base (keep covered) and bake
on high for 2-3 hours.
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