Homemade No-Knead Slow-Cooker Bread
Did you know you could make absolutely delicious bread in your slow-cooker? You can, and it's pretty awesome. This sweet rosemary bread has fast become a family favorite!
Equipment
- 1 6-7 quart slow cooker
Ingredients
- 2 tsp active dry yeast
- 3 1/2 cups bread flour
- 2 tbsp honey
- 2 tsp salt
- 1 1/2 cups water warm
- 2 tbsp olive oil extra virgin
- fresh rosemary chopped
- sea salt
Instructions
- In a large mixing bowl, whisk together the yeast, flour, and salt. Stir in the water until the dough is just sticking together.
- Roll the dough into a ball. Cover with plastic wrap and let rise in a warm spot 8-12 hours (we just leave ours by the oven overnight).
- Line a large (6+ quart) slow cooker bowl with parchment.
- Shape the dough roughly into a loaf and put into the lined slow cooker. Dampen two paper towel sheets and cover the top of the dough.
- Cook on high 2 hours, or until the bread's internal temp is 190F (otherwise, it's hard to tell it's cooked).
- Heat your broiler on high. Place the bread on a baking sheet and brush with olive oil. Sprinkle with sea salt and rosemary or whatever your favorite crust seasonings are. Broil 2-4 minutes, or until the crust is golden.
- Serve and enjoy!