The smell of home-made bread baking is hard to beat.
Ingredients
For the two-hour slow-cooker bread
- 1 cup warm water
- ⅓ cup sugar
- 1 tablespoon active dry yeast
- 1½ teaspoons salt
- 2 tablespoons olive oil
- 3 cups flour
- Fresh rosemary, to garnish
- Extra olive oil, to drizzle
Method
For the two-hour slow-cooker bread
- Pour the warm water into a large bowl. Add the sugar and mix until dissolved.
- Add the yeast and stir. Leave to sit in a warm place for about 10 minutes until foamy.
- Add the salt and stir to dissolve. Add the oil.
- Add the flour and mix well until combined.
- Knead the dough for 5 minutes and form into a ball.
- Place the dough in an oiled bowl and cover with plastic wrap. Leave to sit in a warm place for 30 minutes until it has doubled in size.
- Line a slow cooker with baking paper and spray with baking spray. Set the temperature to high.
- Place the dough in the slow cooker and sprinkle with rosemary leaves.
- Cook for 2 hours.
- Preheat the oven grill.
- Transfer the bread to a baking tray and drizzle a little extra oil over the top.
- Place under the grill until the top is golden. This only takes a very short time so be watchful that it doesn’t burn.