Are you intimidated by homemade bread? Does yeast make you break out in the sweats? Don’t fret, we have a foolproof bread recipe that even the most novice of bakers can make. Oh, and to make your life even easier, you can make it in the slow cooker!
After just an hour of cooking, you can have fresh-from-the-bakery bread with a perfect crispy crust and oh-so-soft inside. Plus, you get the amazing tastes of rosemary and olive oil in each decadent slice. This bread will taste so incredible, your family will ask which bakery you picked it up at!
Slow cooker rosemary olive oil bread
Yields 1 loaf. Recipe adapted from Artisan Bread in Five.
- 3-1/4 cups all-purpose flour
- About 1 tablespoon active dry yeast
- 1-1/4 cups lukewarm water
- About 4 tablespoons fresh rosemary, chopped
- 2 tablespoons extra-virgin olive oil
- Dash of salt
- Parchment paper
- Preheat oven to 200 degrees F. Leave oven on until right before you need to proof.
- To make the dough, mix the yeast, the water, the olive oil and the salt together. Let sit and bubble for about 5 minutes. Add flour and rosemary and stir until fully combined (mixture will be sticky).
- Turn the oven off and let sit 2 minutes. Cover the mixing bowl with a damp towel and place in the warm oven. Let dough rise for at least two hours.
- Remove towel from the mixing bowl. The dough will be double its size and look very puffy (bubbles are normal). Place dough in the fridge and let cool for at least an hour.
- Once cooled, scoop dough onto a hard, floured surface. Using floured hands, roll the dough into a soft ball. Place on parchment paper and let rest about 45 minutes.
- Once rested, line a slow cooker with more parchment paper. Place dough in the middle of the paper. Turn the slow cooker on high and let cook for about 1 to 1-1/2 hours, or until dough feels slightly firm and is golden brown on the bottom.
- Turn the broiler on. Broil bread for about 5 minutes, or until golden brown. Serve with olive oil for dipping and enjoy!