Adding to my freezer cooking menu is crock pot artisan bread, It came out great and was super easy to do. I got the recipe from, you guessed it, Pintrest. But I'm super happy about it. I used whole wheat flour to make it a little healthier so it took closer to 2 hours but it came out well. Here's the recipe:

Ingredients

• 3 Cups of lukewarm water
• 1 1/2 Tablespoons of Kosher or Coarse Salt
• 6 1/2 Cups of All purpose flour

Directions

1. Step One

   Combine the yeast (two packets equals 1 1/2 tbls, and it doesn't matter what type) with the water in a 5 qt container with a lid. Stir in the salt and flour until the mixture is completely wet. It takes a little muscle.
   Loosely cover and let rise 2 to 5 hours until it's nearly filled the container and is flat on top. Do NOT punch down. At this point, you can refrigerate for up to 14 days. It's easier to work with after it's been refrigerated, but you can just cut off a 1 lb piece (about 1/4 of the dough roughly the size of a grapefruit). Shape as desired with floured hands. Cut a few slits on top. Put parchment paper on bottom of crock. Place dough in and cook on high about an hour (longer if your crock cooks at a lower temp like mine) until the bread doesn't feel "doughy" to the touch. If you prefer a crispier crust, brown under the broiler.

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