4 Ways You Never Thought to Use Ice Cube Trays

There are some things that sound pretty straightforward, mostly because they are straightforward! For instance, ice cube trays. What do they do? It’s pretty clear: they’re meant to make ice cubes to keep your drinks nice and cool.

But, with this particular item, the name isn’t everything.

Sure, ice cube trays are great for, well, making ice cubes, but they have other uses — most of which you would never have tried. Here are four unusual yet extremely clever ways to use ice trays like you’ve never thought to before.

Herb Butter Bombs

Herb and butter cubes.

Looking to make dinner delicious but also ten-times easier? Who isn’t, honestly. Well, this ice cube tray hack is exactly what every home chef needs.

Pull out your ice cube tray and chop up any herbs of your choice; we love using thyme or rosemary for this hack. Put the chopped up pieces into your empty ice cube tray.

Next, melt some butter. Pour the butter into the trays over the herbs and finish with some olive oil in each hole. Then pop the whole thing into the freezer to harden.

When you pop out the cubes and throw them into your frying pan pre-meal, you’ll get herbs, butter, and olive oil cooking up all in one go! Throw your ingredients into the pan — they’ll cook up faster and more flavorful than usual.

Coffee Cubes

One thing all ice coffee lovers know is that ice cubes are the enemy of your perfectly balanced brew. Ice waters down the taste of your java, but it also helps to keep your coffee nice and cold.

So what’s a caffeine addict to do?

Simply pour extra coffee into an empty ice cube tray and freeze. These coffee ice cubes will keep your morning cup of Joe cold without watering it down. You can also make creamer ice cubes for a similar effect.

Homemade Ravioli

Egg pasta being draped over ice cube tray.

This hack makes for an easy, delicious dinner that you can pop out of the freezer whenever you’re in the mood. All you need is some cooking spray, two sheets of egg pasta (or any sheet of pasta, egg pasta is just used in this example), and any dip of your choice.

Start by laying the first sheet of pasta over your ice cube tray, pushing the pasta down into each divot. Then, fill each hole with a scoop of dip; it looks like they use maybe a spinach and artichoke dip, but French onion or ranch would be equally as yummy!

Next, put another sheet of pasta over the dip to seal them and freeze them for a while. Once the pasta as hardened, pull the sheets out of the tray and cut the ravioli. Now you can easily toss them into a pan to heat them up and top them with sauces.

For the final brilliant way to use ice cubes, make sure to watch the Blossom video below!

Do you use ice cube trays in a unique way? Share your thoughts in the comments section below.

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Best receipe – Ham & Cheese Breakfast Pockets

These insanely convenient breakfast pockets are stuffed with ham, gooey melted cheese, and a perfectly baked egg. But the best part is, they require absolutely zero clean-up.

Forget one-pan breakfasts — this is a no-pan breakfast. Don’t you hate coming home from work to your dirty breakfast dishes in the sink? These tasty little wraps solve that problem, because they use no dishes whatsoever. (No dishes = no dish washing.)

Easy, portable breakfast pockets stuffed with ham, gooey melted cheese, and a perfectly-done baked egg. The best part is, there's absolutely zero clean-up.

You can spare 2 minutes to make weekday breakfast, right? That’s all it takes to wrap up this recipe’s 4 ingredients in a foil pouch and pop it in the oven. Then get dressed, brush your teeth, blow-dry your hair — whatever.

Easy, portable breakfast pockets stuffed with ham, gooey melted cheese, and a perfectly-done baked egg. The best part is, there's absolutely zero clean-up.

In 25 minutes when you’re ready to run out the door, your grab-n-go ham and cheese pocket is coming out of the oven, piping hot. They’re an inexpensive, homemade version of your go-to frozen breakfast pockets.

Easy, portable breakfast pockets stuffed with ham, gooey melted cheese, and a perfectly-done baked egg. The best part is, there's absolutely zero clean-up.

We love the simplicity of ham, egg and cheese, but feel free to dress up your wraps with:

chives

cooked bacon or salami

hot sauce or cajun seasonin

greens or avocado

sun dried tomatoes

… or anything else you’d put on a breakfast sandwich. Your mornings are about to get a whole lot less hectic and a whole lot more yummy.

Easy, portable breakfast pockets stuffed with ham, gooey melted cheese, and a perfectly-done baked egg. The best part is, there's absolutely zero clean-up.

Ham and Cheese Breakfast Pockets

Serves 1
Prep Time: 2 Minutes
Total Time: 27 Minutes

Ingredients:

1 large tortilla

2 slices low-moisture ham

⅓ cup shredded cheddar cheese

1 egg

salt & pepper, to taste

Equipment

Aluminum foil

non-stick cooking spray

Directions:

Preheat the oven to 350°F / 175°C. Place a sheet of foil on a baking sheet and spray one side of it with non-stick cooking spray.

Place the tortilla on the greased foil.

Place the ham slices, slightly overlapping one another, into the center of the tortilla.

Place half of the cheese on top of the ham and create a small well in the center.

Crack the egg into the cheese well. Season it with salt and pepper, and top the egg with the remaining cheese.

Fold the sides of the tortilla in toward the center to create a pocket. Wrap the folded tortilla pocket loosely with foil.

Center the foil pouch on the baking sheet and bake for 25 minutes, or until the egg feels firm to the touch. Remove the foil pouch from the oven, unwrap it, and allow it to cool slightly before eating.

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Bacon-Wrapped Pineapple Burger

Why just put bacon, pineapple, and BBQ sauce on top of your burger when you can roll all of those flavors up into one incredible bacon-wrapped package? (After all, you know what they say: “Good things come in bacon-wrapped packages.”)

Don’t you hate when you’re eating a burger and the toppings go sliding off onto your lap? We solved that problem by wrapping everything up together, which also really allows the sweet and smoky flavors to permeate the meat. Once you taste how much island flair our Hawaiian-inspired burger has, you’ll never eat a plain hamburger again.

You know what they say: "Good things come in bacon-wrapped packages." Even better when it's a sweet & smoky BBQ burger topped with caramelized pineapple.

And guess what? You don’t even need to fire up the grill. Since you mix the BBQ sauce in with the hamburger beef, this burger actually tends to fall apart if you cook it on a grill — no good. That’s why we decided to cook our burgers in the oven, and the results are mouthwatering.

You know what they say: "Good things come in bacon-wrapped packages." Even better when it's a sweet & smoky BBQ burger topped with caramelized pineapple.

Make this burger even more over-the-top with a slice of cheese— ’cause you know that if bacon, pineapple, and cheese make such a good team on pizza, they’ll be amazing on a burger. Or you could also use this bacon-wrapping technique to dress up chicken breasts, or go really exotic and sub teriyaki for the BBQ sauce.

You know what they say: "Good things come in bacon-wrapped packages." Even better when it's a sweet & smoky BBQ burger topped with caramelized pineapple.

Bacon-Wrapped Pineapple Burgers

Makes 4 burgers
Prep Time: 5 minutes
Total Time: 30 minutes

Ingredients:

2 pounds lean ground beef

½ cup prepared barbecue sauce

Kosher salt, to taste

Ground black pepper, to taste

4 canned sliced pineapple rings

8 slices bacon

Hamburger buns (optional)

Hamburger toppings (optional)

Directions:

Preheat the oven to 400°F/200°C. Line a large baking sheet with aluminum foil or parchment paper and it set aside.

In a large bowl, mix together the ground beef and the barbecue sauce. Shape the beef mixture into 4 patties. Season the patties with salt and pepper.

Place two strips of bacon to make four X’s on the baking sheet. Place a hamburger patty on the center of each X, and a pineapple ring on top of each patty.

Wrap the patties in a crisscross fashion by folding up the ends of the strips of bacon. Use a toothpick in the center to help secure the bacon. Repeat with the remaining burgers.

Bake the burgers until the beef patties and bacon are cooked to your liking. For extra-crispy bacon, place the patties under the broiler for 3 to5 minutes after the burgers are done cooking.

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How to Make the Best Wedge Salad You’ve Ever Tasted

What happens when you put a twist on the classic wedge salad? You get a crisp slice of chilled iceberg lettuce covered in creamy and indulgent blue cheese dressing, and piled high with crumbled bacon, crunchy croutons, and fresh cherry tomatoes — in other words, the best wedge salad you’ve ever tasted.

Serves 4
Prep Time: 10 Minutes
Total Time: 10 Minutes

Ingredients:

1 head iceburg lettuce, cut into discs

⅓ cup mayonnaise

⅓ cup sour cream

¾ cup blue cheese crumbles, divided

1 Tablespoon white wine vinegar

3 – 4 slices cooked bacon, chopped

cherry tomatoes (red, yellow, or a mix of both)

croutons

chives, chopped

Directions:

Remove the outer leaves from the head of lettuce and cut it into disc-shaped slices.

Rinse each slice gently under cold water and place them on a sheet pan lined with paper towels.

Allow any excess water to drain, then place the lettuce slices in the freezer to get them extra cold and crispy while you prepare the dressing.

In a small bowl, combine the mayonnaise, sour cream, blue cheese crumbles, and white wine vinegar, and whisk until they’re well combined.

Place a lettuce slice on a plate and spoon the dressing over the top. Top it with crumbled bacon, grape tomatoes, and croutons, and the remaining blue cheese. Garnish the wedge salad with chopped chives.

———————————–

The key to an amazing wedge salad is chilling the iceberg lettuce in the freezer until the very last moment — not to the point where it’s frozen, just so that it’s at maximum freshness and crispness to balance out the richness of that blue cheese and bacon. But every wedge salad recipe will tell you that — we’re talking about an even more innovative twist.

Chilled, crisp iceberg lettuce covered in creamy blue cheese dressing, bacon, croutons, & tomatoes--plus one new twist that makes this the ultimate wedge salad.

Usually when you make a wedge salad, you cut the head of iceberg lettuce into quarters and put the other ingredients on top. But anyone who has actually tried to eat one knows that it takes quite a bit of hacking away to cut that wedge into manageable bites — and has probably wondered whether the wedge salad is simply the invention of some lazy chef.

Which is why this recipe reinvents the wedge salad — with just one little spin on how you cut the lettuce. We slice the head into discs (rather than triangular wedges). The presentation is just as eye-catching, but your toppings won’t go sliding off the plate, and the salad will much more pleasant to eat.

Chilled, crisp iceberg lettuce covered in creamy blue cheese dressing, bacon, croutons, & tomatoes--plus one new twist that makes this the ultimate wedge salad.

This easy recipe has all of the elements of the ultimate wedge salad, but we’ve also seen the innovative people of the internet putting all kinds of other non-traditional goodies on their wedge salads: cranberries, avocado, sliced hard boiled eggs, apple, leftover rotisserie chicken, red onions, and nuts.

Chilled, crisp iceberg lettuce covered in creamy blue cheese dressing, bacon, croutons, & tomatoes--plus one new twist that makes this the ultimate wedge salad.

Any way you slice it, this is a killer wedge salad. So go wild, and serve yours as a fresh steakhouse-inspired side dish or a healthy lunch.
Chilled, crisp iceberg lettuce covered in creamy blue cheese dressing, bacon, croutons, & tomatoes–plus one new twist that makes this the ultimate wedge salad.

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Surprise Your Guests with a Cherry Clafoutis

Surprise guests with a summer dessert that’s not the expected crumble or pie. Make a cherry clafoutis: a rich custard studded with ripe, sweet cherries, and dusted with powdered sugar.

French desserts may seem intimidating, but clafoutis (pronounced “cla-foo-tee”) couldn’t be easier. You don’t even have to do any mixing, because you can whip up the batter right in the blender.

Now traditionally, clafoutis is made with unpitted cherries, because purists say that the baked pits added a nice almond note to the dessert.

But digging into a delicious dessert and biting down into a cherry pit is the pits! So we removed the cherry pits but kept the almond flavor with a touch of almond extract (it’s optional if you don’t have any in the cupboard).

Cherry Clafoutis

Prep: 10 Mins | Total: 40 Mins
Serves: 6-8 servings
Difficulty: Easy

Ingredients:

3/4 Pound Cherries, pitted (about 2 cups)

1 Tablespoon Unsalted Butter, softened

3 each Eggs

6 Tablespoons Granulated Sugar, divided

2/3 Cup Milk

1/2 teaspoon Kosher Salt

1 teaspoon Vanilla Extract

1/4 teaspoon Almond Extract (Optional)

1/4 Cup Powdered Sugar (Optional)

2/3 Cup All-purpose flour

Directions:

Pit the cherries: remove the stem, and place a cherry on the mouth of the bottle. Use a chopstick to press down through the top of the cherry and pop the pit out into the bottle.

Preheat the oven to 350°F/175°C.

Grease a 9­-inch pie pan with butter, then sprinkle it with one tablespoon of the sugar, turning the pan to coat the sides lightly with sugar, and shaking off the excess. Arrange the pitted cherries evenly in the buttered pie dish.

In a blender, add eggs, the rest of the sugar, milk, salt, vanilla extract, and almond extract (if using). Blend on high speed until the batter is fully mixed and frothy, about 30 seconds to 1 minute. The batter will be very thin.

Pour the batter into your prepared pan, and bake until the custard is firm and golden brown, about 30 to­ 35 minutes.

Once baked, allow the clafoutis to cool slightly, and then dust it with the powdered sugar.

Chef Tips

Do not over-bake this dish. Baking it for too long could result in a rubbery clafoutis. As soon as the clafoutis is golden around the edges, puffed up, and just set, it is ready to come out of the oven.

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How to Keep Your Bananas Fresh for up to 4 Months!

We’ve already told you all about what it takes to keep your bananas fresher for longer, but we admit that we’ve only really covered short-term options. And though adding several days to the lives of these miracle fruits sure can be helpful, we actually found out about a way that can keep them tasting great for months!

This extraordinary food hack is an absolute must for all of you potassium lovers out there. Sure, it requires a bit of slicing and dicing, but it also can keep that incredible fruit yummy for up to 4 months. If you like dropping banana slices in your morning cereal or oatmeal, this is for you!

To get started on this incredible banana-saving hack, first gather together these materials….

Bananas

Butter knife

Baking sheet

Parchment paper

Freezer bags

…then follow these simple steps:

1. Choose your bananas wisely

This process is all about preserving bananas in their best form, so it probably goes without saying that you should not be trying this with bruised, brown, or mushy ones. Bananas that are bright yellow, ripe, and have minimal damage make the best candidates.

2. Slice ‘em up

sliced banana

Peel each banana, and place them on a cutting board. Once complete, take a butter knife and slice each piece of fruit into fourths, making sure to remove and discard those hard ends.

3. Preserve them

Line your cookie sheet with a layer of parchment paper, and place your banana slices on top of it—the pieces should have at least an inch of space between one another. Pop in the freezer for 30 minutes.

How to keep more of your favorite foods from rotting

Since you are well on your way to mastering this super-smart, banana-saving tip, let’s take time to highlight some of the ways you can keep your other favorite foods fresher for longer:

Potatoes and Onions

DON’T store these guys in the fridge if you haven’t sliced them yet! Instead, place them in a wire basket in a cool, dry place, like your pantry.

Lettuce and Greens

If your lettuce and greens never last as long as you want them to, consider this simple trick. All you need to do is remove the veggie from its package and wrap the leaves in a paper towel. Once finished, stick in a large plastic zip bag and throw in your fridge’s vegetable crisper.

Avocados

These pricey superfoods have a way of browning rather quickly after being sliced! To avoid this, place your avocado half in a plastic bag with a slice of onion.

If you don’t have one of those on-hand, sprinkle the slice with lemon juice and place in the Ziploc. This simple step can add an impressive 72 hours to the life of your avocado!

Easy enough, right? Now, you are probably wondering just what in the heck you need to do with those freezer bags. To learn that important final step for yourself, be sure to click on Shared Food’s video below. No more throwing out brown bananas!

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What Happens if You Put Ice Cubes on Your Burgers

Ladies and gentlemen, start your grills — because grilling season is officially upon us! Nothing is better on a sunny afternoon or a smokey summer night than a burger (or literally anything, meat or otherwise) straight off the grill.

We can’t put our finger on exactly makes grilled foods so incredible, but we know that if grill night were every night, we’d be happy.

But no matter how amazing you are at grilling — you might be a grill master, we believe you — there are always ways to take your grill game to the next level. These six tips are clever, simple ways to take your grilled goodies from great to gourmet.

Here are a few of our absolutely favorite tips.

1. Better (and Safer) Grill Cleaning

If you haven’t heard about the dangers of grill brushes, listen up. You know those metal bristle brushes that you typically use to clean off your grill? Those bristles can sometimes fall off the brush, stay on your grill, and get lodged into your food.

Ingesting one is extremely painful and can have devasting consequences, so experts advise coming up with another way of cleaning your grill. Well, here it is: aluminum foil.

Crumple up a piece of aluminum foil, pick it up in between tongs, and scrub down the still-hot grill with the foil. This works just as well to get the crud off, but there’s no risk of those metal bristles.

For really tough grill grates, watch the video below to get a brilliant DIY idea.

2. Perfect Kebabs

Alabama styled chicken kebabs.

We love the versatility and the fun of kebabs. But what we hate is how those wooden skewers tend to get burned or even light on fire when they’re cooking on the grill. To avoid this, you only need this simple trick.

Soak the skewers in a bowl of water for 15-20 minutes before cooking to avoid any dangerous flames. Oh, and when you do your actually skewering, use two skewers per kebab to make sure they don’t slip through the grates.

3. Iced Burgers

Ice cube on burger patty.

Putting ice cubes on your burgers? Really? Sounds kind of disgusting and unnecessary, right? Well, we promise it’s not.

Burgers on the grill are amazing, we’ve already covered that, but JUICY burgers on the grill are what you really want. Achieving that perfect burger is hard, but it just got a little easier with this brilliant trick.

When your raw patties are cooking on the grill, put a pad of butter on top of them. If you want a healthier option, but an ice cube on the patty instead. Either one will melt into the burger as it cooks, making it your juiciest ever. Boom.

For the rest of these grilling hacks, make sure to watch the Howdini video below.

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Lose Weight by Drinking This Beverage Before Meals

It’s safe to say that many of us are constantly looking for that extra edge to help us lose a couple inches off our waistline. While the best way to lose weight is to eat healthy foods and exercise regularly, it never hurts to get a leg up on the weight loss! And this pre-lunch drink is just that.

This simple beverage only requires three simple ingredients, blended up into a frothy juice in just a few minutes. It’s a sweet, refreshing precursor to lunch that has a lot of fantastic benefits for you.

Now the main ingredient to this drink is grapefruit juice, a beverage which is packed with Vitamin C, excellent for your heart, and proven to help lower blood pressure, among other things.

It makes sense that this yummy juice would be the staple of this weight loss drink, but how realistic is it that you’ll easily be able to get 1 cup of freshly squeezed grapefruit juice? Not very.

Take it from someone who’s tried to get fresh-squeezed grapefruit juice before, it takes a lot of time and usually a couple grapefruits to get that amount. However, your typically bottled grapefruit juice is often too sugary to help in this weight loss drink.

Here’s a tip: Ocean Spray grapefruit juice is my personal favorite. The taste is still deliciously tart but the grams of sugar are all from the grapefruit itself, which makes sense because the only ingredients are grapefruit and water! I’ve found this a pretty good compromise between all that squeezing and a sugary, unhealthy juice.

The other two ingredients (which you’ll have to watch the video below to see!) are extremely simple and famously healthy for your body. All you have to do is combine these two ingredients with your grapefruit juice in a blender until it becomes a well-combined, frothy drink.

This shouldn’t take more than a minute, as the other two ingredients are always liquid in consistency (hint, hint).

Whip up this beverage before lunch and drink up before you eat any food. This will kick start your metabolism to help you burn off that food you’re about to eat, and it will also help to lower your cholesterol, improving your brain function, and give you a mid-afternoon burst of energy that most of us desperately need.

If you’re wondering how you’ll be able to make this drink every day before lunch because you’re working away from home all week, that’s easy! Mix up a big batch at the start of the week and bring one serving to work each morning. Or mix up a single serving before you leave for work — just make sure it’s safe in the office fridge.

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Here’s the Restaurant Secret to Perfect Pasta

We’re just going to lay it all out there and say, pasta is everything. Yes, we love our fruits and veggies. Obviously, we’re obsessed with baked goods in every form — but pasta? Pasta is the almighty.

In fact, pasta is so delicious, you might be thinking to yourself that it’s impossible to make this meal staple even better.

But you would be wrong.

As it turns out, there is a right and wrong way to cook pasta, just like anything else. This probably a little mind-boggling, because if there’s one thing we all think we know how to cook (“think” being the operative word there), it’s pasta.

How hard can it be, right? You boil a pot of water, throw in some salt, put in your pasta, then stir and monitor until it’s reached the desired doneness.

At least, that’s how most of us think it’s supposed to be done.

Truth be told, no matter how much butter, cheese, and sauce we pile onto our finished pasta, it’s never quite as good as that angel hair dish from your favorite Italian spot. That’s probably not the case for every home chef, but in general, it’s the honest-to-goodness truth.

How to Cook Perfect Pasta

Image of toasted pasta on pan.

STEP 1
Undercook the pasta by about 2 minutes. That might not seem like a drastic change, but when you consider that you’re only cooking pasta for about 8 minutes, that’s a considerable amount of time.

Cutting this time short ensures that the pasta maintains an essential spine of chewiness, which we need in a good pasta dish. Nobody wants to work super hard just to chew their penne. That just feels wrong.

STEP 2

Then, “finish cooking the noodles in the sauce, which, ideally, you’ve been simmering in a skillet on another burner.” By adding the pasta to the sauce before it’s fully cooked, you’re giving the noodles (which are still not fully rehydrated) 1 to 3 minutes to absorb the flavors of the pan.

You’re going to love that flavor-infused pasta — it’s like enjoying your favorite sauce in every bite.

Also, let it be known that “sauce” doesn’t have to be your typical red sauce. Anything from creamy alfredo to a simple olive oil can be applied to this technique.

Close-up of tomato sauce with basil

There you have it! Two simple steps to take your pasta from mediocre to restaurant-quality. Your friends and family are going to be wondering what you did to your usual pasta recipe to make it taste SO GOOD — but that can stay your little secret!

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Rosemary Olive Oil Slow Cooker Bread

Is there anything more satisfying than a fresh, warm loaf of bread straight out of the oven? Yes — a fresh, warm loaf of bread straight out of your slow cooker!

This rosemary olive oil slow cooker bread is not just a passable substitute for bread baked in the oven, but a recipe you’ll actually seek out again and again because it makes it so easy to bake your own delicious homemade bread.

Prep: 5 Mins | Total: 3Hrs 50 Mins
Serves: 1 (1 pound) loaf
Difficulty: Easy

Ingredients:

¾ – 1 Cup Lukewarm water (you can use cold water, but it will take the dough longer to rise. DO NOT use water hotter than 115°F/46°C or you will begin to kill the yeast)

1 teaspoon Yeast (you can use any kind of yeast including: instant, “quick,” rapid rise, bread machine, active dry, or fresh cake yeast — if you use cake yeast you’ll need about ½ ounce)

2 Cups All-purpose flour (9.5 ounces)

1 – 1½ Teaspoons Kosher Salt (to taste)

2 Tablespoons Fresh chopped rosemary (Optional)

2 Tablespoons Olive Oil (Optional)

Coarse sea salt (Optional) (garnish)

Directions:

In a large mixing bowl or large lidded container add ¾ cup water and 1 teaspoon of yeast. (If you’re using active or fresh yeast, allow the yeast to sit for 5 minutes.) Add the flour, salt, rosemary, and olive oil (if using).

Stir with a long-handled wooden spoon or your hands until all of the flour is incorporated into the dough (it will be a wet, rough dough). Alternatively, you can mix the dough in a stand mixer for 2-3 minutes or just until the dough comes together.

If the dough seems a little dry after mixing, add 1 more tablespoon of water at a time, and mix until it’s incorporated into the dough. Cover the dough with plastic wrap or the container lid and allow it to sit at room temperature for 30 minutes. (You can add a little olive oil to the bowl to prevent the dough from sticking.)

After 30 minutes, wet your hands with water and fold the dough in half over itself a few times (wet hands will help prevent the dough from sticking). Cover the dough, allow it to sit for an additional 30 minutes, and repeat the dough folding process.

Cover the dough again and allow it to sit until doubled in volume, about 1-3 hours depending on the ambient temperature in the room. (In warmer room temperatures the dough will rise more quickly, and in cooler room temperatures the dough will rise more slowly).

If you want, you can place the dough in the refrigerator after folding. The yeast will continue to work even in the refrigerator, but will take 2-3 times as long to double in volume.

After the dough has doubled in volume, lightly flour your work surface and turn the dough out onto it. Sprinkle the top of dough with flour, and use your hands to form the dough into a ball.

Place two pieces of parchment paper into an X, and place the ball of dough in the middle of the parchment paper. Brush the top with olive oil, and sprinkle it with the remaining chopped rosemary.

Lift the ends of the parchment paper to transfer the dough to your cold slow cooker, cover the top with plastic wrap, and allow the dough to rest for at least 40 minutes or up to 90 minutes.

Remove the plastic wrap, put on the slow cooker lid, and turn the slow cooker on to high heat. Cook the bread for 1-2 hours or until the internal temperature reaches 190°F/88°C. (You may need to adjust the time according to your slow cooker, because not all slow cookers behave the same. You should keep an eye on the loaf after about 45 minutes to make sure it is not over-browning on the bottom or sides.)

When the bread is done, the bottom crust will be crisp, but the top of the loaf will remain quite soft. If you would like your loaf golden brown or with a crispier crust, place the finished bread under the broiler until it’s browned to your liking, about 5 minutes.

Let the loaf cool completely before slicing.

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