So apparently, if you fail to put the yeast in the bread it will fail to rise, no matter how long you wait.
Which I wish I had noticed BEFORE the dough spent 1 1/2 hours in the bread machine and 40 minutes in the oven (turned off but warm) to rise. Sigh. Yeah. No way I was going to be able to add the yeast in now.
Then figuring if they were a mistake at least I could make them LOOK pretty I used the pizza cutter to cut them into diamonds and poked them with a knife. Then I cracked sea salt over them lightly because-well-everything tastes better with salt. 350 degrees and 30 minutes later:
The insides are sort of gummy still. They are edible, and ok. Just not great. Buddy actually likes them. . . so we’ll eat them like crackers for a couple days and then toss anything left. And I’m baking REAL bread tomorrow. You know, with yeast.
Oh–and I’ve got the other loaf worth of bread in a baggie in the fridge. Someone (Howard-over on the Frugal Upstate Facebook page where I was lamenting my dilemma) suggested that I could try making fried dough. Fried and then sprinkled with cinnamon sugar I bet they taste much better.