MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow-Cooked Sourdough Peasant Bread
 Categories: Breads, Dairy
      Yield: 16 Servings
 
  1 1/4 c  Warm water
      1 tb Active dry yeast
      1 ts Sugar
    1/2 c  Plain yogurt; room
           - temperature
    1/4 c  Warm milk
  2 1/2 ts Salt
  3 3/4 c  All-purpose flour
    1/4 c  Whole wheat flour
           Cooking spray
      1 tb Yellow cornmeal
 
  In an extra-large bowl stir together the warm water,
  yeast, and sugar; let stand about 10 minutes or until
  mixture is foamy. Stir in yogurt, warm milk, and salt. In
  a medium bowl stir together all-purpose flour and whole
  wheat flour. Add 2 1/2 cups of the flour mixture to yeast
  mixture; stir just until combined. Reserve the remaining 1
  1/2 cups flour mixture. Cover bowl with plastic wrap; let
  stand at room temperature for 2 hours.
  
  Stir 1 1/4 cups of the remaining flour mixture into dough.
  Sprinkle a work surface with the remaining 1/4 cup flour
  mixture; turn dough out onto the floured surface. Gently
  knead for 2 1/2 to 3 minutes or until flour is
  incorporated (dough will be sticky). Cover dough on work
  surface and let stand at room temperature for 30 minutes
  more.
  
  Lightly coat a 6-quart slow cooker with cooking spray.
  Line the bottom of the cooker with parchment paper; coat
  paper with cooking spray and sprinkle with cornmeal. Dust
  top of dough lightly with additional flour. Use a pastry
  scraper or wide spatula to loosen dough from surface.
  Place dough in the center of the prepared cooker, keeping
  dough in a round shape and gently handling dough so you
  don't disturb the air bubbles that have formed.
  
  Cover and cook on high-heat setting for 2 1/4 to 2 1/2
  hours or until an instant-read thermometer inserted near
  the center registers 200 degrees F, giving the crockery
  liner a half-turn after 1 1/2 hours of cooking, if
  possible. (Do not lift the lid.)
  
  Preheat broiler. Remove bread from cooker; peel off
  parchment paper. Place bread on an ungreased baking sheet.
  Broil 4 to 6 inches from the heat for 2 to 3 minutes or
  until bread is golden and surface is no longer moist.
  Transfer to a wire rack; cool completely before slicing.
  
  Better Homes & Gardens | October 2014
  
  MM Format by Dave Drum - 31 October 2014
  
  Uncle Dirty Dave's Archives
 
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