Slow Cooker Rosemary Bread ~
Easy crockpot bread made with simple ingredients.
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.
More Homemade Bread Recipes You’ll Love!
- English Muffin Bread
- Apple Cheddar Rosemary Bread
- Rosemary Parmesan Cheese Focaccia
- Irish Soda Bread Biscuits
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Slow Cooker Rosemary Bread
Ingredients
- 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
Instructions
- 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.
- Add olive oil, rosemary, sea salt, and flour to the yeast mixture. Stir until combined.
- Knead using a dough hook attachment or on a lightly floured surface by hand until soft and elastic, about 3 minutes.
- Lightly oil the insert of a 6-quart slow cooker with cooking spray.
- 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.
- 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.
- 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.
Nutrition
Updated September 19, 2024.
Kathleen
Looks delicious, I will have to try it!