Rosemary Olive Oil Slow Cooker Bread
Is there anything more satisfying than a fresh, warm loaf of bread straight out of the oven? Yes — a fresh, warm loaf of bread straight out of your slow cooker! This rosemary olive oil slow cooker bread is not just a passable substitute for bread baked in the oven, but a recipe you’ll actually seek out again and again because it makes it so easy to bake your own delicious homemade bread.
It may seem strange to make bread in your crock-pot, but it actually makes a lot of sense — because bread loves a steamy environment. When you bake bread the traditional way, the loaf rapidly rises and expands. Steam helps to keep the crust soft so that the bread can keep getting fluffier and fluffier. The steam on the surface of the dough also helps to give the crust more caramelized color and flavor. That’s why a lot of home bakers trap the steam by cooking their bread in a Dutch oven placed inside the conventional oven. So why not just use your trusty slow cooker?
Crock-pot bread is perfect for those hot days when you don’t want to turn on your oven, or for when you want fresh bread to serve with a meal that’s already occupying all your oven space. This recipe is simple enough to be a first-timer’s introduction to bread baking, and there’s absolutely no kneading involved — just a few easy folds produce amazing texture.
We couldn’t believe how well this bread turned out, with a golden crust, a nice crumb, and a bubbly interior — definitely not too dense and never gummy. We mixed fresh rosemary and olive oil into the dough and garnished the crust with sea salt. The soft, aromatic slices were tasty enough to be eaten on their own, and amazing when dipped into olive oil & balsamic or spread with butter.