Recipe: Easy Slow Cooker Rosemary Bread

This savoury Rosemary Bread is easy to make in your slow cooker, and is delicious served alongside a big bowl of soup or chili.

Slow Cooker Rosemary Bread Recipe

Prep time: 1 hour

Cook time: 2 hours

Total time: 3 hours

Serves: 8

Ingredients:

• 3 cups of all purpose flour
• 1 Tablespoon of dry active yeast
• 1/3 cup of white sugar
• 1 cup of warm water
• 2 Tablespoons of fresh rosemary leaves
• 3 Tablespoons of vegetable oil
• 1 1/2 teaspoons of Kosher salt
• 1 Tablespoon of olive oil

Directions:

• In a large bowl, mix together the yeast, water and sugar. Allow everything to dissolve.
• Let sit for 15 minutes in a warm location. (The mixture should become foamy).
• Add in the salt and stir until dissolved.
• Add the vegetable oil. Stir to combine.
• Add all of the flour. Mix lightly with a wooden spoon to combine.
• Finish mixing with your hands until well combined.
• Knead the dough for 5 minutes.
• Place the dough in a large bowl that is lightly coated with olive oil.

• Cover the dough with plastic wrap and place in a warm area for 45 minutes. (The dough should roughly double in size).
• Take 2 sheets of parchment paper and line your slow cooker.
• Turn the slow cooker on high.
• Spray the parchment paper with non stick baking spray.
• Place the dough into the slow cooker and lightly top the dough with olive oil.

• Sprinkle rosemary on top.
• Cook on high for 2 hours and 15 minutes.
• Remove from the slow cooker and place the bread on the parchment paper on a baking sheet.
• Top with butter and sprinkle with more rosemary if desired.
• Place in oven on Broil for 2 minutes to give the top a golden colour and light crunch.

Enjoy!