The easiest, and cleanest way to chop fresh herbs is to put them into a small container and
snip them with a pair of Kitchen Shears. It eliminates having to clean a cutting board and keeps them from scooting onto the floor as you chop.
Mix them into your favorite breadin5 recipe.
Once the dough has risen, you can use it right away or refrigerate it and use it over the next couple of weeks.
When you are ready to “bake” the buns in your slow cooker, line the bottom with parchment and sprinkle it generously with cornmeal, or brush with oil or butter.
Divide 1 pound of dough into 8 equal pieces and form them into balls. Place them into the prepared crock-pot.
Set the slow cooker to high and bake for about 1 hour. (THEY MAY TAKE MORE OR LESS TIME DEPENDING ON YOUR MACHINE.)
Once the buns have set, check by gently poking the top, they should no longer feel like wet dough, but will not be crusty.
If you want a crustier bun, with nice color, you can brush them with olive oil or butter and set them under a broiler until the color you desire. You can also do this by setting them upside-down on the grill. In either case be sure to keep a close eye on them so they don’t burn.
Other summer baking ideas:
- Grilled pizza
- Buns done on the grill
- Pumpernickel done on the grill
- Rustic fruit tart on the gas grill
- Brioche on a grill
- Bread on a Coleman stove (camping)
- Fruit pizza on the grill baked with the stone
- Grilled flatbread, workhorse summer bread
- Whole wheat pita on gas grill, on a stone
- Limpa, in a cloche, on the grill
- Baguette on the gas grill