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Origins of Slow Cooker Rosemary Sea Salt Bread
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 Slow Cooker Rosemary Sea Salt Breat
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 Slow Cooker Rosemary Sea Salt 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|https://amzn.to/3abVZCK] 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 for your pressure cooker|https://amzn.to/36oJFOw] 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.