Try this Lemon Rosemary Bread recipe, or contribute your own.
Suggest a better descriptionIn a large bowl, combine the flour, yeast, salt, rosemary and zest.
Add water and stir until blended; the dough will be shaggy and very sticky.
Cover the bowl with plastic wrap. Let the dough rest at warm room temperature (about 70 degrees F) until the surface is dotted with bubbles, 12 to 18 hours.
Line a slow cooker with two pieces of foil so that they overlap and grease well with butter or cooking spray. Pour in bread dough.
Alternatively, place dough in loaf pan and put the loaf pan in the crockpot.
Cover, and cook on high 4-6 hours until bread becomes brown.
Remove from the crockpot using foil to lift bread, or remove from loaf pan, and cool on a wire rack. It will not develop the deep brown that oven baked bread does, but it will still be done when the bottom of the loaf pan makes a hollow sound when thumped with your finger.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (793g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1334 | ||
Calories from Fat: 34 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 4780.2mg | 165 % | |
Potassium 504mg | 13 % | |
Total Carbohydrate 279.2g | 82 % | |
Dietary Fiber 10.6g | 43 % | |
Sugars, other 268.6g | ||
Protein 37.7g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1334
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