SLOW COOKED ROSEMARY BREAD

Ingredients......1 dsp of polenta, 2 dsp of instant dry yeast, 1 tbs of castor sugar, 500ml of luke warm water, 560gm of plain flour, 1 tbs of finely chopped rosemary, 1/2 tsp of salt, 2 tbs of canola oil, 1 tbs of milk. Preheat your slow cooker on high. Remove the bowl and lightly grease with cooking spray and dust with polenta. Place the yeast and sugar into 1/2 cup of the lukewarm water and set aside. Place the flour in a large mixing bowl and stir through the rosemary and salt. Make a well in the centre of the flour mix and stir in the yeast mixture and the rest of the water and oil. Mix until it starts to come together and forms a dough. Turn the dough out on to a lightly floured bench or place in the bowl of your mixer with the dough hook attrachment and knead until the dough is smooth. Place the dough in the bowl of your slow cooker, let it sit covered with a tea towel for 5 minutes in a warm spot in your kitchen. Now place the bowl back into the slow cooker and brush the milk over the top of the dough. Place the lid over. Bake the bread on high for 3 hours or until the sides of the bread come away from the sides of the bowl and the top is browned. Remove the bowl from the cooker and place on a heatproof surface. Let the loaf cool in the bowl for 10 minutes, then remove to a wire rack to cool to room temperature.