Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
(1 loaf (16 servings))
In an extra-large bowl, stir together warm water and yeast; let stand about 10 minutes or until mixture is foamy. Add all-purpose flour, cheese, whole-wheat flour, rosemary and salt to yeast mixture; stir just until combined. Stir with a wooden spoon for about 1 minute or until mixture forms a ball. (Dough will be very soft and sticky.) Cover bowl with plastic wrap; let stand at room temperature for 2 hours.
Lightly coat a 5- to 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. Turn dough out onto a well-floured surface; shape dough into a ball. Place in the center of the prepared cooker.
Cover and cook on High for about 2 hours or until an instant-read thermometer inserted near the center registers 200°F, giving the crockery liner a half-turn halfway through 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 3 to 4 minutes or until bread is golden and surface is no longer moist. Transfer to a wire rack. Brush with melted butter; sprinkle with garlic salt. Cool completely before slicing.