Lemon Rosemary Bread

Combine the flour, yeast, salt, rosemary, and lemon zest in a bowl. Mix to combine.

Stir the water into the flour mixture and mix until blended. The dough will be rough and sticky.

Cover the bowl with plastic wrap and let the dough rest at room temperature overnight or until it is bubbly.

Line a crock pot with overlapping pieces of aluminum foil. Grease the foil well with butter or shortening. Transfer the dough to the lined crock pot. If you have a bread pan that will fit inside your crock pot you can grease that and use it instead of putting the dough directly in the crock pot.

Cover the crock pot and cook on high heat for 3 hours or until the bread is baked through. It should sound hollow when tapped, it will not be browned.

Remove the lemon rosemary bread from the crock pot (lifting with the foil or removing the bread pan). Let the bread cool completely on a wire rack then store the bread in an airtight container.