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Rosemary Olive Oil Crock Pot Bread
For a long time I've been obsessed with the rosemary olive oil bread I've gotten from Kroger. I have it every morning for breakfast with cream cheese. So I looked for a crock pot bread recipe that was similar, and found one from Host the Toast that was great, but was very sweet and lacked the hint of lemon that the Kroger bread has. So here's my compromise between the two.
Prep Time: 01:45
Cook Time: 02:00
3 1/2 cups all-purpose flour
1 packet active dry yeast
1 1/4 cups warm water
2 tbsp fresh rosemary, chopped
3 tbsp olive oil, plus more for drizzling
1 tsp sugar
2 tsp sea salt or kosher salt
1/2 tsp lemon zest
(optional) fresh rosemary, chopped, for sprinkling on top
YOU WILL ALSO NEED
1In a large bowl, mix together the water, yeast, and sugar until everything is dissolved. Let the mixture sit 10 minutes, after which the mixture should be bubbly.
2Stir in half of the salt (1 tsp), half of the rosemary (1 tbsp), all of the lemon zest, all of the olive oil, and all of the flour. Mix until fully combined, working with your hands if necessary.
3Lightly grease another large bowl and place the dough in. Cover the bowl with a cloth and place in a warm, draft-free area. Let the dough sit and rise for 1 hour.
4Remove the dough from the bowl and roll it on a lightly floured surface until it forms a ball. Leave the ball of dough on the surface for 20 minutes to continue to rise.
5Set your crock pot to high and line the crock pot with two pieces of parchment paper, one lengthwise across the pot and the other widthwise across the pot. Leave 2 inches of paper hanging over each side of the rim. Place the dough in the crock pot and sprinkle with the remaining salt and (optional) rosemary.
6Place paper towels over the top of the crock pot and then place the lid on. This will trap the moisture on the paper towel rather than letting it drip back into the bread.
7Cook the bread on high for 2 hours and remove from the crock pot. The bread should be golden brown on bottom but rather pale on top. Despite appearances the bread is fully cooked and will taste great as-is. However, if you want a more golden brown and crusty bread, put the loaf on a parchment paper-lined baking sheet and broil for 3-5 minutes or until the top of the loaf is as brown as you'd like.
8Let cool before slicing and serving. Serve with extra olive oil drizzled on top.
The recipe I originally used can be found here, on Host the Toast: http://hostthetoast.com/rosemary-olive-oil-crock-pot-bread/ It's a great recipe, it's just sweeter and doesn't have the hint of lemon that's in the bread I'm trying to copy. If you're a fan of sweeter, yeastier tasting bread, this is definitely a winner.
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