Crock Pot Herb Bread

• 1 teaspoon granulated sugar
• 1 13 cups warm water
• 1 (8 g) envelope active dry yeast (1 Tbsp. )
• 2 cups unbleached all-purpose flour
• 1 tablespoon granulated sugar
• 2 tablespoons cooking oil
• 1 teaspoon dried oregano
• 1 teaspoon ground sage
• 14 teaspoon garlic powder
• 14 teaspoon onion powder
• 1 teaspoon salt
• 1 cup unbleached all-purpose flour
• 2 teaspoons cornmeal

1. Stir first amount of sugar into warm water in large warmed bowl and sprinkle with yeast.
2. Let stand for 10 minutes.
3. Stir to dissolve yeast, add next 8 ingredients and beat on low to moisten.
4. Beat on medium for 2 minutes, work in second amount of flour.
5. Grease 3-1/2 quart slow cooker and sprinkle with cornmeal
6. Turn dough into prepared slow cooker.
7. Smooth top with wet spoon or hand.
8. Put wooden match or an object 1/8-inch thick between lid and edge of slow cooker to allow a bit of steam to escape.
9. Cook on High for about 2-1/2 hours.
10. (At this point check temperature with an instant read thermometer.
11. If the temperature is at least 190F the bread is done.
12. If it's done you should loosen sides with knife and turn out onto a clean surface and enjoy.
13. If it's not done yet you can either leave it in the crock pot for an additional 30 to 60 minutes or turn if out onto a clean surface, flip it over and return to the crock to allow the other side to brown.
14. Cook on High for an additional 30-60 minutes to brown other side of bread.
15. Cut into 14 slices.

sugar, water, active dry yeast, flour, sugar, cooking oil, oregano, ground sage, garlic, onion powder, salt, flour, cornmeal

Taken from www.food.com/recipe/crock-pot-herb-bread-433788 (may not work)