Macaroni Grill Copycat Rosemary Bread and Roasted Garlic baked in the Crock-Pot
Ingredients
For bread:
3½cupsall purpose flour
1packet dry active yeast2¼ teaspoons
1¼cupswarm water
¼cupfresh rosemarychopped
3tablespoonsextra virgin olive oilplus more for drizzling
1teaspoonsugar
1teaspoonsalt
For roasted garlic:
one head of garlic
olive oil
Instructions
For the bread:
In a large bowl, mix together the water, yeast, and sugar. Let sit 10 minutes. The mixture should become bubbly.
Stir in half of the salt (1/2 teaspoon), half of the rosemary (2 tablespoons), the 3 tablespoons of extra virgin olive oil, and all of the flour. Mix until fully combined. Work it together with your hands, if necessary.
Lightly grease a large bowl and place the dough in. Cover it with a kitchen towel and leave the dough in a warm, draft-free area. Let it sit and rise for 1 hour.
Remove the dough from the bowl and gently roll it into a ball on a floured surface. Let it sit for another 20 minutes.
Set the crock pot to high. Line the crock pot with two pieces of parchment paper, leaving at least 2 inches hanging out of each side of the crock pot. Place the dough in the crock pot and sprinkle it with the remaining salt and rosemary.
Drape paper towels over the top of the crock pot and then place the lid on. This should capture any moisture that would sit on the lid and prevent it from dripping back onto your bread.
Cook the bread for 2 hours, and remove from the crock pot. It will most likely still be a bit pale on the outside. It tastes great this way, but I like to put mine on a baking sheet lined with parchment paper and put it under the broiler for a quick 3 - 5 minutes to get a crunchier, darker crust.
Let cool before slicing. Serve with extra olive oil drizzled on top.
I serve with roasted garlic (recipe below) and flavored oil for dipping.
For the roasted garlic:
Preheat the oven to 400 degrees.
Slice the top off your head of garlic and peel any loose papery skin off the garlic.
Place each head of garlic on a
small piece of foil and drizzle a teaspoon or so of olive oil over the top.
Wrap in foil and set it
on the center rack in the oven.
Roast until the head of garlic is
soft and golden brown, about 40 minutes. Too see if it's done poke with a fork to test if the garlic is soft.
Carefully remove from the oven and
let cool. Unwrap and use your fingers to squeeze the roasted garlic out
of the clove or use a fork the pull out the garlic from the cloves.