Grandmother’s Rosemary Bread

The Grimbound Bakery Presents…

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Welcome to the second edition of the Grimbound Bakery! Today we are featuring Grandmother’s legendary rosemary bread. Do not be intimidated; this bread is really easy, even for someone who has never made bread (like me!) It gets cooked in the crockpot.

Ingredients

  • 1 packet dry active yeast (2 1/4 teaspoons)
  • 1 tsp. sugar
  • 1 1/4 c. warm water
  • 3 1/2 c. flour
  • 1/4 c. fresh rosemary
  • 3 tsp. extra virgin olive oil
  • 1 tsp. salt

Instructions

Combine the sugar, water, and yeast in a bowl. This is what it looked like when I mixed the three together.

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This is what it looked like after sitting for ten minutes. I suppose it was “bubbling”.

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Add the flour, olive oil, 1/2 tsp. salt, and half the rosemary. I obtained my rosemary from the neighbor’s large bush in their front yard. At the end I ended up using my hands to form it into a ball.

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Unfortunately, my attempt to get a photo of the dough somewhat rolled into a ball and in the bowl before I put the kitchen towel on to cover and let it sit for an hour did not capture correctly, so this is the only photo I have of this step of the process.

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After an hour, I removed the towel to see this!

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Form the dough into a ball, and return to the large bowl. Cover with the kitchen towel for another 20 minutes.

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Dough will puff up a bit after sitting for 20 more minutes.

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Line the crockpot with parchment paper. Larger crockpots work better, but a small one can be used. My loaf ended up taller and rounder than the loaf I made in a larger crockpot because it had no room to spread out. Sprinkle 1/2 tsp. salt atop the dough and the remaining rosemary.

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Place paper towels under the lid of the crockpot to absorb any moisture released from the bread during baking. Set the crockpot to “high” and leave for 2 hours.

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Remove the lid and carefully use the parchment paper to pull the bread out of the crockpot.

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This is what it looked like coming straight out of the crockpot. Then I heated the oven to 400 degrees and put the bread on the top rack for about 6 minutes just to firm up the middle. The bottom was already nice and golden brown.

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This is the final result (see photo at the top of the page also) after coming out of the oven.

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Serve drizzled with olive oil and other herbs and spices if desired!

References

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