Slow Cooker Rosemary Bread ~

Easy crockpot bread made with simple ingredients.

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Savory Crockpot Bread Recipe

Yesterday’s snowy weather kept the whole family home all day. We painted, played games, watched movies… and baked our own bread in a whole new way – in the slow cooker. Okay, it’s not a new method but it was one I had never tried before. I was actually feeling pretty skeptical about how the bread would turn out in the beginning. Mixing the dough, I kept thinking, “Is this really going to work?” I can now tell you with confidence now that, yes, it does work!

And now I can see some real advantages to using the slow cooker method for fresh bread:

the bread has a softer outer texture than oven-baked
doesn’t heat up the kitchen like running the oven for long periods of time.

Ingredients for Slow Cooker Rosemary Bread

You will need the following:

1 1/3 cups warm water
1 tablespoon active dry yeast
2 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
1 teaspoon sea salt
3 cups all-purpose flour
Cooking spray

Ingredient Notes

Warm Water – Activates the yeast, setting the foundation for the dough to rise.
Active Dry Yeast – This makes the dough rise and gives your bread that wonderful airy texture.
Olive Oil – Adds richness and helps keep the dough soft.
Fresh Rosemary – Brings an earthy, aromatic flavor to the bread. You can use dried rosemary in a pinch, but fresh works best.
Sea Salt – Coarse salt enhances the flavor of the bread and complements the rosemary.
All-Purpose Flour – The base of the bread dough.

How to Make Slow Cooker Rosemary Bread

STEP ONE: Activate the Yeast. In the bowl of a stand mixer or a large bowl, add warm water and yeast. Let it sit for 5-7 minutes until the yeast bubbles.

STEP TWO: Combine Ingredients. Add olive oil, rosemary, sea salt, and flour to the yeast mixture. Stir until combined.

STEP THREE: Knead the Dough. Knead using a dough hook attachment or on a lightly floured surface by hand until soft and elastic, about 3 minutes.

STEP FOUR: Prepare the Slow Cooker. Lightly oil the insert of a 6-quart slow cooker with cooking spray.

STEP FIVE: Cook the Bread. Place dough ball in the center of the slow cooker. Cover with paper towels or a kitchen towel to absorb excess moisture and secure the slow cooker lid. Cook on high for 2.5 hours.

STEP SIX: Check Doneness. Use an instant-read thermometer to check that the internal temperature is between 200-210°F (93-99°C). The bread should be lightly golden brown, dry on the surface, and sound hollow when tapped on the bottom.

STEP SEVEN: Cool. Remove from the slow cooker and transfer to a wire rack. Let the bread cool for at least 1 hour. Slice with a serrated bread knife and serve warm or at room temperature.

FAQ

Can I use other herbs? Absolutely! While rosemary gives the bread a wonderful earthy flavor, you can experiment with thyme, oregano, or even a blend of your favorite herbs.
How should I store leftovers? Wrap the bread tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for 2-3 days, or you can refrigerate it for up to a week.
Can I freeze this crock pot bread? Yes! Freeze the loaf (or slices) by wrapping it well in plastic wrap and storing it in a freezer-safe bag. It will keep for up to 3 months.

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