Homemade Crockpot Rosemary Bread

 

If you think making bread is too complicated for you, make this one! Y'all already know about my love affair with my crockpot. Matthew darling tells everyone I'm a good cook, but without that sweet cooker, I would be lost! 

I took a big risk when making this bread for the first time. My grandparent's were coming over for dinner and I wanted to impress them with my bread making skills. However, the loaf I usually make was going to be too time consuming to pull off between church and their arrival. It was fate (aka Pinterest) that brought me to this recipe. I wasn't so sure baking bread in a crockpot would work, but it baked to impressive perfection and dinner was saved!

Homemade bread paired with a simple pasta dish and a green vegetable as a side is a meal that will impress any guest! Not to mention will be simple to prepare! We love to eat bread with some Olive Oil mixed with Balsamic Vinegar and Italian Seasonings. Are you hungry yet?!

 
 I don't typically include sugar in bread recipes, but I wanted to follow the instructions to the 'T' since it was the first time I was making it, so in went the sugar!

I don't typically include sugar in bread recipes, but I wanted to follow the instructions to the 'T' since it was the first time I was making it, so in went the sugar!

 Dough ball after rising for an hour.

Dough ball after rising for an hour.

 Lining the crockpot to ensure a nice crust

Lining the crockpot to ensure a nice crust

 The paper towels laid under the top is an essential step! They keep any moisture from getting on the bread. Looks CRAZY, but makes a great bread!

The paper towels laid under the top is an essential step! They keep any moisture from getting on the bread. Looks CRAZY, but makes a great bread!

 Fresh out of the crockpot! Doesn't look quite done on top, but it was! And boy did that Rosemary look good!

Fresh out of the crockpot! Doesn't look quite done on top, but it was! And boy did that Rosemary look good!

  • 3 1/2 cups All Purpose Flour
  • 1 packet Active Dry Yeast
  • 1 1/4 cups Warm Water
  • 4 tsp Dried Rosemary
  • 3 tbsp EVOO
  • 1 tsp Sugar
  • 1 tsp Sea Salt, divided
  • Parchment Paper
  • Paper Towels
  • Crockpot
  1. Mix together water, sugar, and yeast in a large bowl then let sit for 10 minutes.
  2. Stir in 1/2 tsp of the salt, 3 tsp's of the Rosemary, the EVOO, and all the flour. Use standing mixer (or other mixer) to mix until well combined. 
  3. Take out a separate large bowl and grease lightly. I just use a little EVOO.
  4. Place the dough into the greased bowl and cover with a clean kitchen towel. Place bowl in a warm area and let dough rise for 1 hour.
  5. When an hour is up, lightly flour a working surface and transfer the dough to that surface. Gently roll it into a ball and let rise for another 20 minutes, covered by the kitchen towel.
  6. Line your crockpot with parchment paper so that the entire inside is covered. The best way to do this is to lay one piece lengthwise and one widthwise. Leave at least a couple inches poking out the top.
  7. Next, place the risen dough into the crockpot and sprinkle remaining Rosemary and salt on top.
  8. Now cover the crockpot with paper towels. They will catch any moisture that gathers on the crockpot lid and keep it from moistening the bread. DONT SKIP THIS STEP.
  9. Cook the bread on high for 2 hours. When fully baked, use parchment paper to remove the bread from the pot. You may want to broil the bread in your oven for a minute or two in order to brown the top, but it's good if you don't!

This recipe should serve 4-6, depending on how good your self-control is! 

This post is dedicated to my friend Haley who saw my mouth-watering Instagram story featuring this bread and accompanied by the vocals of Dean Martin (because when cooking Italian food, you have to listen to Italian music).

Original recipe here.