Recipes and Cooking Rosemary-Parmesan Bread with Garlic Butter 4.8 (6) Rather than baking in the oven, this Rosemary-Parmesan Bread with Garlic Butter can be prepared in your slow cooker. After it's baked, broil for the final 5 minutes to add a nice top crust to the savory bread recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 1, 2013 Print Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 25 mins Stand Time: 2 hrs Slow Cook Time: 2 hrs Broil Time: 3 mins Total Time: 4 hrs 28 mins Servings: 16 Yield: 1 loaf (16 servings) Jump to Nutrition Facts Ingredients 1 ½ cup warm water (105°F to 115°F) 1 package active dry yeast 2 ⅔ cup all-purpose flour ⅓ cup finely shredded Parmesan cheese 3 tablespoon whole wheat flour 1 tablespoon finely snipped fresh rosemary 1 ½ teaspoon salt Nonstick cooking spray 1 tablespoon yellow cornmeal 2 tablespoon butter, melted ¼ teaspoon garlic salt Directions In an extra-large bowl stir together the warm water and yeast; let stand about 10 minutes or until mixture is foamy. Add all-purpose flour, cheese, whole wheat flour, rosemary, and salt to yeast mixture; stir just until combined. Stir with a wooden spoon about 1 minute or until mixture forms a ball. (Dough will be very soft and sticky.) Cover bowl with plastic wrap; let stand at room temperature for 2 hours. Lightly coat a 5- to 6-quart slow cooker with cooking spray. Line the bottom of the cooker with parchment paper; coat paper with cooking spray and sprinkle with cornmeal. Turn dough out onto a well floured surface; shape dough into a ball. Place in the center of the prepared cooker. Cover and cook on high-heat setting about 2 hours or until an instant-read thermometer inserted near the center registers 200°F, giving the crockery liner a half-turn halfway through cooking, if possible. (Do not lift the lid.) Preheat broiler. Remove bread from cooker; peel off parchment paper. Place bread on an ungreased baking sheet. Broil 4 to 6 inches from the heat for 3 to 4 minutes or until bread is golden and surface is no longer moist. Transfer to a wire rack. Brush with melted butter; sprinkle with garlic salt. Cool completely before slicing. Print Nutrition Facts (per serving) 104 Calories 2g Fat 18g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 104 % Daily Value * Total Fat 2g 3% Saturated Fat 1g 5% Cholesterol 5mg 2% Sodium 283mg 12% Total Carbohydrate 18g 7% Protein 3g Calcium 27mg 2% Iron 1.1mg 6% Potassium 37mg 1% Folate, total 52.4mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.