We might be a little bit in love with our slow cooker, and after eating this bread, our love for that appliance might border on obsession. There is perhaps nothing more comforting than coming in the front door to a home that smells of warm, freshly baked bread. But of course, bread normally requires a very hot oven and heating up the entire house for a fresh loaf just isn’t always worth it. With this amazing Slow Cooker Herb Bread, that’s a non-issue! A couple hours in the slow cooker and you have a soft, chewy loaf seasoned with fresh herbs and sea salt.
We love this bread not only because it’s delicious, but also because it’s totally easy to mix up. Oftentimes, we use the dough hook on our stand mixer for the kneading process and it comes together in mere minutes, but if you don’t have a dough hook you can simply knead it by hand until you have a smooth and elastic dough. After that, there’s no rising time at all! You just put the dough in the slow cooker and turn it on, and before you know it you have warm, flavorful bread.
This bread is soft and doughy, more like a roll in texture than a crunchy baguette. We think it’s perfect for sandwiches, or just sliced up and slathered with some butter. We just love the earthy, piney essence of rosemary and other herbs that are folded into this bread. It’s the perfect companion to some sliced turkey, but we also love to make it into a toasty garlic bread to go alongside some pasta. It’s easy enough that you’ll be making it again and again, and it’s delicious enough that not a single person will complain when you do!
Slow Cooker Herb Bread
Serves 6-8; 15 minutes active, 3 ½ hours inactive
- 3 1/2 cups bread flour or all-purpose flour
- 1 packet (2 1/4 teaspoons) dry active yeast
- 1 1/4 cups warm water
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh rosemary, chopped and divided
- 1 tablespoon fresh thyme
- 1/2 tablespoon fresh oregano, chopped
- 1 teaspoon sugar
- 1 teaspoon sea salt, divided
- In the bowl of an electric mixer (or a large bowl), mix water, yeast, and sugar. Let sit until mixture becomes bubbly, about 5 minutes.
- Once yeast has become bubbly, add 1/2 teaspoon of salt, 1 1/2 tablespoons of the rosemary, the thyme, oregano, olive oil, and flour. Using a dough hook, mix on medium speed for 5-6 minutes, or until dough is smooth and elastic. (If you don’t have an electric mixer, knead dough by hand.)
- Line the insert of your slow cooker with two pieces of parchment paper, leaving 2 inches of overhang. Shape dough into a loaf and place in slow cooker. Sprinkle the top with remaining salt and rosemary.
- Drape paper towel over the top of the slow cooker before putting the lid on. This will absorb any moisture to keep it from dripping on the bread.
- Cook on High for 2 hours, until bottom of bread is browned and completely cooked. Remove from crockpot and place under broiler in oven for 2-3 minutes if crispier crust is desired.
- Let cool before slicing. Enjoy!
Recipe adapted from Living Sweet Moments.