Rosemary parmesan bread with garlic butter

By jenlin

Ingredients

• 1 1/2 cups warm water (105 to 115 degrees)
• 1 package active dry yeast
• 2 2/3 cups all purpose flour
• 1/3 cup finely shredded parmesan cheese
• 3 T whole wheat flour
• 1 T finely snipped fresh rosemary
• 1 1/2 t salt
• nonstick cooking spray
• 1 T yellow cornmeal
• 2 T butter-melted
• 1/4 t garlic salt

Preparation

Step 1

Stir together warm water and yeast - let sand about 10 minutes or until foamy. Add flour, cheese, wheat flour, rosemary and salt to yeast and stir just until combined. Stir with wooden spoon about 1 minute or until mixture forms a ball. Cover with plastic wrap and let stand at room temp for 2 hours. coat slow cooker with cooking spray. put parchment paper in bottom and coat with cooking spray and sprinkle with cornmeal. Turn dough on to well-floured surface and shape into a ball and place in center of cooker. Cover and cook on high about 2 hours or until center is 200 degrees. Preheat broiler and remove bread from cooker, peel off parchment paper and place on baking sheet and broil 4 to 6 inches from heat for 3 to 4 minutes. Transfer to wire rack and brush with butter and sprinkle with garlic salt. Cool before slicing.