Bread in the slow cooker? Thanks to House and Garden Magazine (thanks Mum) for the recipe. It’s a good recipe if you have a day where you are in and out of the house. The bread was almost like focaccia and is best eaten on the day of baking. I had a little left over and heated it in the oven the next day with my soup – it was delicious.
“Half a loaf is better than no bread.” Julia McNair Wright
Slow Cooked Herb Bread
Makes one large loaf / serves 6-8
7g sachet of instant dry yeast
400ml warm water
2 teaspoons sea-salt
1 tablespoon olive oil
3.5 cups plain flour
2 teaspoons dried Italian herbs
6 small rosemary sprigs
What do I do now?
- put yeast, salt, oil and water in a large bowl and stir with a wooden spoon
- add flour and herb mix then stir until a wet dough comes together
- cover with plastic wrap and set aside at room temperature for 2 hours to rise
- line base of the slow cooker with baking paper
- using damp hands pick up the dough and transfer to slow cooker, push down with fingertips to flatten until it covers most of the base
- scatter top of the dough with extra salt and herb mix, push rosemary sprigs into the dough
- cover the bowl of the slow cooker with a piece of paper towel, put the lid on and set on high, cook for 2 hours & 15 minutes
- remove your bread, serve as is or place under the grill for a golden crust
- serve with olive oil and dukkah or not!
Anything else I should know?
This was a lovely fluffy bread with a crispy base. It was good the following day heated in the oven for 5 minutes. Best eaten on the day of cooking. A good one for a Saturday or Sunday when you are in and out of the house. Let the slow cooker do the work.