Go Back

Slow Cooker Rosemary Parmesan Bread

Easy, delicious bread in the slow-cooker!  
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 5 minutes
Rising Time 2 hours
Total Time 2 hours 20 minutes
Course Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 1.5 cups warm water 105 - 110 degrees
  • 2 1/4 tsp active dry yeast
  • 2 2/3 cups all purpose flour
  • 3 tbsp all purpose flour
  • 2.5 tbsp dry rosemary
  • 1/2 cup fresh grated parmesan
  • 1.5 tsp black pepper
  • 1 tsp salt
  • cooking spray

Instructions
 

  • Add the yeast to the warm water in a large bowl. Let it "proof" for 10 minutes or until it looks foamy on the top.
  • Add the flour (2 & 2/3 cups + 3 tablespoons), rosemary, parmesan, salt & pepper to the yeast water.  Stir with a wooden spoon until thoroughly combined.  The dough will the soft & sticky.  Cover & let it stand for 2 hours at room temperature.
  • Turn the dough out onto a well-floured surface.  Cover your fingers with flour & form the dough into a ball.  
  • Add parchment paper or a small silicone mat to the crockpot.  Spray well with cooking spray.  Add the dough ball to the center.  Cover.  Cook on high for 2 hours. 
  • Carefully transfer the loaf to a cookie sheet.  Broil 4-5" from the heat for 3 to 5 minutes, or until top is dry & golden brown.  Slice & serve. 
Keyword Bread, Slow Cooker