I love making things in my crock pot, and this Rosemary Basil Crockpot bread is no exception! I especially love baking breads during the Holiday times, but I’ve just recently learned how to use my crock pot to actually “bake” different types of breads in.
This definitely comes in handy when you’re oven is full of food that is patiently baking away! The aroma that fills up my kitchen simply puts me into a euphoric state of a future food coma that I will soon be in.
This year, with thanks to Mezzetta, I decided to put a few twists into my bread baking season. Normally, I do a Rosemary Sea Salt bread. This year, I’m using Mezzetta’s sliced Kalamata Olives on top as a garnishment, as well as basil. Yum! The Rosemary that’s added to the bread creates a nice gentle Rosemary flavor throughout the loaf.
If you’ve never baked anything in a crock pot, don’t be scared to do it! It’s so super easy, and I actually have a couple of great tips that will help you during your endeavor! However, first…let’s get to this super easy recipe!
Here’s a small tip: This bread takes about 2 hours in the crock pot. After the first hour, twist crock pot 180 degrees. The reason being is that most heating elements in a crock pot are on one side. Turning the crock pot 180 degrees will ensure that the bottom of the bread bakes evenly, and not just one side becoming extra crunch or burnt.
You can have so much fun in being creative with different flavored breads that you can make in the crock pot. Enjoy!