It's that good.
And that easy.
The thing is, I also live in an area where summer temperatures soar into triple digits and the idea of turning on the oven for an hour is pretty much, well, laughable. I've baked this bread on the BBQ, but it was fraught with tension and stress.
So when someone on my moms forum posted about baking it in a crockpot, I was intrigued. Very, very intrigued.
On Sunday morning, I pulled out my crockpot and lined it with wax paper while praying it was the same thing as parchment paper. I sprinkled cornmeal along the paper, formed a ball of dough and plopped it in. I put a double thick layer of paper towel between the lid and the bread, turned the crockpot on high, and walked away.
|Doesn't it look happy in its crockpot home?|
|Excuse me while I wipe away the drool.|
Who am I kidding? Of course it's going to be a carbolicious summer.
And so you don't falsely assume the recipe is complicated, though you should really check out the Bread in Five website, the original recipe is 3 cups of lukewarm water, 1.5 T yeast, 1.5 T salt, 6.5 cups flour. Mix and let rise for two hours with a lid over it. (Not sealed, mind, just covered.) Pop in the fridge and use within a week.
Now. Get baking!