Origins of Crock Pot No Knead Bread with Rosemary & Sea Salt
I LOVE bread. I love to make bread. I’m not kidding, it is to the point I actually took a class in bread making (trust me on this, if you find a similar class near you DO IT!). That said the class was a little weird, a little awkward, as I was an early 20-somthing in a class with retirees. Still, the class sparked a joy of baking that I had not yet experienced. Until the Sweet rolls…You see, sweets aren’t my thing. I have just about zero “sweet tooth” cravings. I love to cook savory foods; however, baking has never really been my thing. Until the class….
But, I was bored. I was in a pre-kids phase where DH was working a lot of nights. We had moved to a new city so I didn’t really have anyone to schedule outings with. I was struggling for what to do as I did not want to stay alone in the evening all the time. I randomly got a school catalog from the community college extension school in town. That catalog contained a listing for a bread-making class. I was intrigued. The class was to be held on a night DH always worked so, I decided to sign up.
A few weeks later, having learned to make bread, I found I had a new appreciation for baking, at least where bread was concerned. From there, I created this No Knead bread for the crock pot featuring rosemary, one of my favorite herbs.
Ingredients & Swaps to Make this Crock Pot Bread Recipe:
All purpose flour
Fresh Rosemary-I really recommend fresh rosemary over dried rosemary for this bread recipe as it is such an integral part of the flavor of this dish. If you must use dried, use 2 Tablespoons of dried rosemary in place of the fresh.
Sugar-this is used to proof the yeast, you could substitute an equal amount of honey if you prefer.
Active Dry Yeast-you want to make sure to be using active dry yeast instead of instant yeast for this recipe as it develops better in the crock pot.
How to Customize Slow Cooker Rosemary Sea Salt Bread
- Swap the rosemary for another fresh herb of your choice: dill, parsley, chives, tarragon, oregano and basil would all be good options
- You could easily change the olive oil spray before broiling with butter or olive oil butter
- This bread would make a great base for dip, tapenade, etc
What to serve with Slow Cooker Rosemary Sea Salt Bread
This Slow Cooker Rosemary Sea Salt Bread is so easy you will want to serve it all the time. Here are a few dishes that work really well to make it a meal.
Special Notes on this Crock Pot No Knead Bread…
In this recipe, paper towels are added atop the cooker before beginning the slow-cook setting. If you are using a traditional slow cooker or have a glass lid for your pressure cooker (which I HIGHLY recommend). Simply lay the paper towels across the top and place your lid on top.
If you do not have that set up and only have the twist on style lid, you will need to make a change as the lid will not close with the paper towels on top. The way to fix this is to add the tall trivet to your pressure cooker and then simply place the paper towels on top of this, seal as usual and continue. The bread will not rise past this point so it will not cause any issues.
Why the paper towels at all? The method of cooking in the slow cooker can produce a lot of moisture. The paper towels ensure that the bread cooks well and does not become soggy.
Crock Pot No Knead Bread with Rosemary & Olive Oil
- crock pot
- 3.5 c cups all purpose flour
- 1.25 cups warm water
- 1/4 cup fresh rosemary chopped, divided
- 3 Tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon sea salt divided
- 2 teaspoons active dry yeast
- In a large container, mix together the water, yeast and sugar. Let sit for around 10 minutes or until foamy.
- Stir in 1/2t of salt, 2T rosemary, 3T olive oil and all of the flour. Stir until combined.
- Transfer mixture until a large, lightly greased bowl. Cover with a towel and allow to rise for 1 hour.
- Remove from the bowl and shape into a ball on a floured surface. Let sit for 20 minutes.
- Line your crock pot or Instant Pot with Parchment paper. *See note.
- Place dough in the slow cooker and sprinkle with remaining rosemary and salt.
- If using Instant Pot (or other pressure cooker), add a tall trivet and top with 2-4 paper towels to help absorb moisture.
- If using traditional slow cooker, place paper towels directly under the lid to absorb moisture.
- Set slow cooker to HIGH and cook for 2 hours.
- Use the parchment to lift the bread out of the pot. Lightly mist with olive oil spray and place in your oven to broil for 5-10 minutes until the outer crust is browned and crisp.
- Serve with your favorite olive oil dipping sauce.
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