Slow Cooker Bread
Rosemary slow cooker bread is awesome! If you want to bake bread in a Crockpot this is a simple recipe that will make you a real believer in this method.
Servings: 12
Equipment
- 1 slow cooker
- 1 Bowl
Ingredients
- 3 c all purpose flour
- 1 tbsp active dry yeast
- 1/3 c sugar
- 1 c warm water
- 2 tbsp rosemary fresh or dried
- 3 tbsp vegetable oil
- 1.5 tsp Kosher salt
- 1 tbsp olive oil
Instructions
- In a bowl mix together the water, yeast and sugar so it is well incorporated.
- Allow to sit for 15 minutes in a warm location. After time the mixture should be foamy.
- Add the salt and stir until dissolved. Then add the vegetable oil and stir to combine together.
- Now add flour and mix with wooden spoon to incorporate. Then use hands at the end to ensure all flour is mixed/kneaded in well.
- Put dough on lightly floured cutting board and knead with hands for approx. 5 minutes.
- Coat a bowl lightly with olive oil and put kneaded dough inside. Cover this with plastic wrap and put into a warm location for 45 minutes.
- At this time the dough should've doubled in size. Shape dough into oval so it is the same thickness all the way across and bakes evenly.
- Take 2 sheets of parchment paper and line inside of your Crockpot. Spray with non stick spray.
- Then place the dough on top of papers and lightly sprinkle with olive oil. Sprinkle rosemary on top.
- Turn slow cooker to high and cook for 2 hours and 15 minutes. Check middle with knife to see if it comes out clean, if not add 15 more minutes and continue to check until it is done.
- Pull out parchment paper, allow to rest for 15 minutes and slice with serrated knife.
Video
Nutrition
Serving: 2oz | Calories: 180kcal | Carbohydrates: 30g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Sodium: 292mg | Potassium: 46mg | Fiber: 1g | Sugar: 6g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 2mg