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I am super excited to share slow cooker rosemary bread recipe with you. I hope you and your family will like it. Let’s move first toward the ingredients
Ingredients:
- 1 ¼ cups lukewarm water (300 mL)
- 1 teaspoon sugar
- 1 packet dry yeast, about 2 1/4 teaspoons
- 1 teaspoon salt, plus more for sprinkling
- 3 tablespoons olive oil
- 2 tablespoons rosemary, chopped and more for sprinkling
- 3 ¾ cups all-purpose flour and more for dusting(470 g)
Method:
First of all In a large bowl, mix together the sugar, yeast and water. Let sit 10 minutes. The mixture should become bubbly. Stir in half of the salt (1/2 tsp), half of the rosemary (2 tbsp), the 3 tablespoons of extra virgin olive oil, and all the flour. Mix until fully combined. Work it together with your hands.
Now lightly grease a large bowl and place the dough in. Then cover it with a kitchen towel and leave the dough in a warm, draft-free area. Let it sit and rise for 1 hr. Remove dough from the bowl and gently roll it into a ball on a floured surface. Let it sit for another 20 minutes.
Set the slow cooker to high. Line the 4 Qt. Stock pot with two pieces of parchment paper, leaving at least 2 inches hanging out of each side of the slow cooker. After that place the dough in the slow cooker and sprinkle it with remaining salt and rosemary. Drape paper towels over the top of the slow cooker and then place the lid on. The lid should capture any moisture also prevent it from dripping back onto your bread.
Now cook the bread for 2 hours and remove from the slow cooker. It tastes great this way, but I like to put mine on a baking sheet lined with parchment paper and put it under the broiler for a quick 3-5 minutes to get a crunchier, darker crust. Let cool before slicing. Serve with olive on side for dipping. Thanks for reading the slow cooker rosemary bread recipe.
