Can you be BFFs with a website? Because I think my BFFN (best friend for now) social media website has to be Pinterest. I thought it was Instagram (and I still love my picture feed), but Pinterest is my favorite way to pass a few minutes before bed each day looking at pretty pictures, planning my dream closet, getting ideas for our next home, discovering recipes, it’s a wealth of inspiration!
As with all friendships though, one must be realistic. I know you aren’t perfect Pinterest, and that’s okay. I will never be able to get my nails to look as lovely as the tutorial examples filling your pages, and I know better than to try some of the “there is no way this is as easy as it looks” DIY ideas waiting to go wrong, but I was drawn to your promise of crockpot bread. That, and I had some bread flour I needed to finish using before we began our road trip. I swore this was going to be a Pinterest Fail (and a likely submission to this Pinterest Fail blog), but IT WORKED!
Not only did it work once, I made it AGAIN, and it worked that time too! And then I found out that the bread blog that held the original link to the inspiration recipe not only had one crock pot bread recipe, but an entire section in a cookbook devoted to bread in the slow cooker. So my guaranteed “I can play with this recipe as much as I want because it’ll never work” Pinterest fail turned into a pretty impressive success. Yay me. And soon yay you.
Recipe modified from Artisan Bread in 5.
- 1 3/4 cups warm water
- 1 1/2 tsp yeast
- 1/2 tsp sugar
- 2 tsp salt
- 3 cups flour
- 1 1/2 and 1/2 tbsp chopped fresh rosemary, divided
- 1 and 1/4 cup grated asiago cheese, divided
- Place the warm water, sugar, and yeast into a large bowl and allow to bloom for 5-10 minutes until the mixture bubbles.
- Add the salt. Mix in one cup of the flour, then add half a cup of the asiago cheese and the rosemary, then a second cup of flour, then the rest of the asiago, and then the last cup of flour.
- Mix just until the dough is wet, you don't want to over-mix the bread! Add water if needed to make sure all the dough is wet. It is a sticky dough.
- Allow to rise for about two hours, or until doubled in volume. This rise can also be accomplished overnight in the refrigerator.
- When you are ready to bake, cut a sheet of parchment paper large enough to fit into your crock pot and sprinkle with flour to prevent the bread from sticking.
- Flour your hands and gently lift the bread out of the bowl, shape carefully into a round and place on your parchment paper.
- Lift the entire sheet of parchment paper into your crockpot, top with the remaining cheese and rosemary then allow to bake for either 3-4 hours on high, or 7-8 hours on low. The sides will be golden and the top will be lightly firm when the bread is done. If you'd like the nice brown color on the asiago cheese topping, use a kitchen torch or your broiler for a few minutes to heat the top of the bread.
- Allow to cool completely before slicing and serving.