Right before I was set to bake a friend’s baby shower cake, our oven went on the fritz. Despite our efforts to have it repaired over the past two months, it remains a cold, unused appliance—daunting us whenever we crave something warm and crisp. Z and I have grown accustom to preparing meals solely on stovetop and in the crockpot, and recently started to become rather inventive in order to recreate the baked fares we missed.
We typically use our crockpot for things such as stews, chili, or a pulled protein. All of these require the dumping of ingredients and liquid to leave simmering for hours. Trying something new, I searched for crockpot breads that were more or less just as simple. This rosemary crockpot bread* suited the bill, requiring little ingredients and preparation (with the exception of proofing time).
By lunchtime, an herbal aroma filled the house and we had a loaf of bread comparable to Romanos Macaroni Grills—large enough to stick a steak knife in, with crusty edges and a dense, yet soft middle.
After a brief cooling period, the bread is ready to be served as-is with a mix of olive oil, vinegar, and herbs.
However, like me, you can consider it as the perfect base for garlic bread. Place slices on a baking sheet, brush with a blend of melted butter and minced garlic, put under broiler until slightly browned, flip and repeat. Top with sea salt.
*Suggestion: increase salt in dough to at least 2 teaspoons.