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Crockpot Rosemary Bread Recipe

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  • Author: admin
  • Prep Time: 45 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 45 minutes
  • Yield: 10 servings
  • Category: Bread
  • Method: Slow Cooking
  • Cuisine: American

Description

This Crockpot Bread recipe offers a simple and hands-off way to enjoy freshly baked bread with minimal effort. Utilizing a slow cooker to bake the dough results in a soft, tender loaf with a lightly crispy top when finished under the broiler. Perfect for beginners and bread lovers alike, this recipe combines basic pantry ingredients and optional rosemary for added aroma and flavor.

Ingredients

Scale

Wet Ingredients

  • 1 cup warm water
  • 2 tablespoons vegetable oil

Dry Ingredients

  • 1/3 cup sugar
  • 1 tablespoon active dry yeast
  • 1 1/2 teaspoon salt
  • 3 cups all-purpose flour

Optional

  • Rosemary (for sprinkling)
  • Butter (for brushing after cooking)

Instructions

  1. Activate Yeast: Pour warm water into a large bowl. Add sugar and stir until dissolved. Sprinkle in the active dry yeast and mix gently. Let the mixture sit in a warm spot for about 10 minutes until it becomes foamy, indicating the yeast is active.
  2. Add Salt and Oil: Stir salt into the yeast mixture until dissolved. Then, add vegetable oil and mix thoroughly.
  3. Mix and Knead Dough: Gradually add the all-purpose flour. Use your hands to combine all ingredients until a rough dough forms. Knead the dough on a clean surface for about 5 minutes until smooth and elastic. Shape it into a round ball.
  4. First Rise: Lightly coat a large bowl with olive oil and place the dough ball inside. Cover the bowl tightly with plastic wrap and leave it in a warm place for 30 minutes, or until it doubles in size.
  5. Prepare Slow Cooker: Cut a piece of parchment paper large enough to line the bottom and sides of the slow cooker insert. Spray the parchment paper with nonstick spray to prevent sticking and place it inside the slow cooker.
  6. Place Dough and Add Rosemary: Transfer the risen dough into the slow cooker on top of the parchment paper. Sprinkle rosemary evenly over the dough if using.
  7. Cook Bread: Cover the slow cooker and cook the bread on HIGH setting for 2 hours. The bread will rise and cook through during this time.
  8. Finish Under Broiler: Carefully remove the bread from the slow cooker. Brush the top with a bit of butter. Place the bread under a broiler for about 1 minute or until the top is slightly browned and crispy. Watch closely to avoid burning. This step is optional but recommended for a crispy crust.

Notes

  • If you don’t have a warm spot for proofing, you can use an oven preheated to the lowest temperature and then turned off, placing the dough inside with the light on.
  • Using parchment paper sprayed with nonstick spray helps prevent the bread from sticking to the slow cooker.
  • Broiling is optional but adds a nice crust; monitor carefully to prevent burning.
  • Rosemary is optional and can be substituted with other herbs or omitted entirely.
  • Ensure the water used is warm (about 110°F/43°C) to activate yeast without killing it.

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Find it online: https://comfortkitcheneats.com/crockpot-rosemary-bread-recipe/