Slow Cooker Rosemary Bread
Summary: Indulge in the aroma of freshly baked bread with this simple Slow Cooker Rosemary Bread recipe. The combination of rosemary and olive oil infuses the bread with a wonderful flavor, making it the perfect accompaniment to soups, salads, or enjoyed on its own. Let your slow cooker do the work while you savor the anticipation of warm, homemade bread.
Category: Bread
Cuisine: Mediterranean
Servings: 1 loaf
Duration: 10 minutes preparation, 3 hours cooking
Ingredients:
- 3 cups all-purpose flour
- 1 packet active dry yeast
- 1 1/2 cups warm water
- 2 tbsp olive oil
- 2 tbsp fresh rosemary, chopped
- 1 tsp salt
Instructions:
- In a bowl, dissolve the yeast in warm water and let it sit for 5 minutes until bubbly.
- Add flour, olive oil, rosemary, and salt to the yeast mixture. Mix until a dough forms.
- Transfer the dough to a slow cooker lined with parchment paper, cover, and let it rise for 1-2 hours.
- Cook on high for 2-3 hours or until the bread is golden brown and sounds hollow when tapped.
- Let the bread cool slightly before slicing and serving.
Nutrition Facts:
- Sugar: 2g
- Fiber: 3g
- Calories: 180
- Carbohydrates: 30g
- Protein: 5g
- Fat: 4g
