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Slow Cooker Rosemary Bread ~ A savory, round loaf bread made with simple ingredients and just 2 1/2 hours in the crockpot.

Slow Cooker Rosemary Bread

A savory, round loaf bread made with simple ingredients and just 2 1/2 hours in the crockpot.
5 from 1 vote
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Course: Side Dish
Keyword: bread, slow cooker
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 22 minutes
Servings: 8
Author: Holly Gray

Ingredients

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

Instructions

  • Into a large mixing bowl, add warm water and yeast. Allow to stand 5-7 minutes, until the yeast begins to bubble.
  • To the yeast mixture, add olive oil, rosemary, sea salt, and all-purpose flour. Stir to combine.
  • Using a dough hook attachment on a stand mixer or your very clean hands, knead the dough until soft and elastic.
  • Lightly oil your slow cooker.
  • Place bread dough in the center of the pot.
  • Cover and cook on high for 2 1/2 hours.
  • Lift the lid a few times during cooking to release the steam.
  • An instant-read thermometer inserted deep into the loaf should read between 200 and 210 degrees F (93 to 99 degrees C).
  • The surface of the bread should be dry and no longer spongy.
  • Remove the loaf and tap the bottom; it should sound hollow.
  • Remove rosemary bread from the slow cooker.
  • Transfer to a wire rack and let cool completely before slicing, at least 1 hour.
  • Serve warm or room temperature.
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