So you probably saw this pic on facebook/instagram, about me making bread. Usually bread takes quite a bit of time, but my friend shared this post on pinterest with me about making bread in your crock-pot!
It was delicious and easy, so I felt I should share. It originally comes from delish.com
1 Envelope of Active Dry Yeast
1 Tbsp of Sugar
1.5 Cups of Lukewarm Water
3.5 Cups of Flour
2 Tbsp of Extra-Virgin Olive Oil
1 Tsp of Salt
Line a crock-pot with parchment paper.
In a large bowl, combine yeast and sugar.
Add water and stir until combined.
Add flour, olive oil, and salt; stir until combined and a shaggy dough begins to form.
On a lightly floured surface, knead dough until it becomes smooth and soft, about 5 mins.
Roll dough into a ball, then place in a slow cooker.
Cook on high until golden brown and cooked through, about 2 hrs.
Carefully remove bread from slow cooker.
To crisp up the crust, transfer bread to a baking sheet and broil until golden, 2-3 mins.
Let cool for 20 mins and serve warm or at room temp.
So Christmas is coming and now is the season for baking!
Thoughts Before Cooking:
This recipe comes from my a book I received for Christmas one year, Christmas Cookies. As I like to make anything Regency or tea related I thought it was no better time than now to include it as shortbread is perfect to pair with tea.
Background on the Cookie:
“Shortbread is made with a few basic ingredients, and the results are sensational. The key to success with this thick shortbread is baking it slowly so it doesn’t brown.”
1 Cup of Butter, Softened
1/2 Cup of Sugar
1/4 Teaspoon of Vanilla Extract
2 1/4 Cups of Unbleached All-Purpose Flour
1/8 Teaspoon of Salt
Beat the butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well.
Stir in vanilla.
Combine flour and salt, gradually add to the butter mixture beating on low speed until blended.
Roll dough to 1/2 inch thickness on a lightly floured surface.
Cut with a 2.5 inch round cutter or Christmas cookie cutter.
Place 2 inches apart on an ungreased baking sheet.
Bake at 275 degrees F for 50 minutes or until bottoms begin to brown.
Cool 2 minutes on a baking sheet; remove to wire rack to cool.
Thoughts After Baking:
These were delicious and so buttery good. A perfect compliment to tea, Christmas, or anytime/anything. 🙂
6-7 Granny Smith Apples peeled, and cut into slices
1 Cup of White Sugar
1 Cup of Brown Sugar
1 Teaspoon of Cinnamon
2 Tablespoons of Butter
In a mixing bowl, mix up the shortening and flour. Add in water, a tablespoon at a time until dough is more malleable. If you add too much and it is too liquid-y, then just add a bit more flour to firm it up.
Put dough aside.
When cutting up the apples, make sure to remove the hard pieces where the seed grows along with any spots or blemishes.
Preheat the oven to 375°
Combine the apples, with the brown and white sugar.
Add the flour and cinnamon, mixing them all together.
Divid the dough in half and roll into two balls.
Take a cutting board and put a little flour on the surface, rubbing it. Rub flour on your rolling pin as well.
Place the dough down and roll it into a large circle.
Place the dough in a cake pan.
Lay the apples down on the dough in the pan.
Put the two tablespoons of butter on top.
Repeat step 8.
Place the second ball of dough down and roll it out into a large circle.
Place it on top, to be the top of your pie.
Cut a small incision on the top of the pie to allow steam out.