Rosemary Olive Oil Slow Cooker Bread

 (slightly adapted from Host the Toast)

I was ecstatic when I discovered that you can bake bread in a slow cooker!  You know how I love my slow cookers don't you?  This recipe is a knock-off of the yummy rosemary bread that you are served at Romano's Macaroni Grill!  I was amazed at how easy this is to make and  how yummy it is to eat!  Served warm with a dipping sauce or butter, and you'll be transported to Italy (or the Macaroni Grill)!   Perhaps best of all is that your house smells like a bakery!   I am now envisioning several variations of this, using the same base but different herbs and perhaps cheese or olives.  Oh my!

INGREDIENTS:

3 ½ cups all purpose flour

1 packet dry active yeast (2 ¼ teaspoons)

1 ¼ cups warm water

1 teaspoon sugar

¼ cup fresh rosemary, chopped and divided (or 4 Tablespoons dried rosemary)

3 Tablespoons extra virgin olive oil, plus more for drizzling

1 teaspoon sea salt, divided

DIRECTIONS:

·       In a large bowl, whisk together the water, yeast, and sugar. Let sit for 10 to 12 minutes.  The mixture will become bubbly.

·       Stir in half of the salt (1/2 teaspoon), half of the rosemary (2 Tablespoons), the 3 Tablespoons of olive oil, and all of the flour.  Mix until fully combined, working it with your hands.

·       Lightly grease a large bowl and place the dough in.  Cover it with a kitchen towel and leave the dough in a warm, draft-free place.  Let it sit and rise for one hour.  (I pre-heated my oven to 200 degrees F, turned it off and placed the dough (covered with dish towel) there for an hour and it rose beautifully)

·       After rising for an hour, remove the dough from the bowl and, on a floured surface, gently roll it into a ball.

·       Let it sit and rise for another 20 minutes.

·       Set the slow cooker to high and line it with parchment paper, leaving at least 2 inches hanging out of each side of the crock pot (you may need two pieces of parchment). 

·       Place the dough in the slow cooker and sprinkle it with the remaining salt and rosemary.

·       Drape a kitchen towel over the top of the slow cooker and then place the lid on.  This should capture any moisture that would condense on the lid and prevent it from dripping back onto the bread.

·       Cook the bread for 2 hours and remove it from slow cooker.

·       Drizzle with extra virgin olive oil.

·       *If you want a more browned crust, place it on a baking sheet and put it under the broiler for 3 to 5 minutes.