Rosemary Olive Oil Slow Cooker Bread

Name: Rosemary Olive Oil Slow Cooker Bread
Ingredients: 3/4 – 1 Cup Lukewarm water (you can use cold water, but it will take the dough longer to rise. DO NOT use water hotter than 115°F/46°C or you will begin to kill the yeast); 1 teaspoon Yeast (you can use any kind of yeast including: instant, “quick,” rapid rise, bread machine, active dry, or fresh cake yeast — if you use cake yeast you’ll need about 1/2 ounce); 2 Cups All-purpose flour (9.5 ounces); 1 – 1 1/2 Teaspoons Kosher Salt (to taste); 2 Tablespoons Fresh chopped rosemary (Optional); 2 Tablespoons Olive Oil (Optional); Coarse sea salt (Optional) (garnish)

Rosemary Olive Oil Slow Cooker Bread was pinched from <a href="http://easyrecipesly.com/rosemary-olive-oil-slow-cooker-bread/" target="_blank">easyrecipesly.com.</a>

INGREDIENTS

•

3/4 – 1 Cup Lukewarm water (you can use cold water, but it will take the dough longer to rise. DO NOT use water hotter than 115°F/46°C or you will begin to kill the yeast)

•

1 teaspoon Yeast (you can use any kind of yeast including: instant, “quick,” rapid rise, bread machine, active dry, or fresh cake yeast — if you use cake yeast you’ll need about 1/2 ounce)

•

2 Cups All-purpose flour (9.5 ounces)

•

1 – 1 1/2 Teaspoons Kosher Salt (to taste)

•

2 Tablespoons Fresh chopped rosemary (Optional)

•

2 Tablespoons Olive Oil (Optional)

•

Coarse sea salt (Optional) (garnish)

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes