Ingredients
1¾ cups warm water
1½ tsp yeast
½ tsp sugar
2 tsp salt
3 cups flour
1½ and ½ tbsp chopped fresh rosemary, divided
1 and ¼ cup grated asiago cheese, divided
Instructions
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.
Source: GoodieGodMother
1¾ cups warm water
1½ tsp yeast
½ tsp sugar
2 tsp salt
3 cups flour
1½ and ½ tbsp chopped fresh rosemary, divided
1 and ¼ cup grated asiago cheese, divided
Instructions
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.
Source: GoodieGodMother