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.
I hate wasting food, so I figured I’d see what I could do. I rolled it out into a kind of flat bread (but even “flat” bread has SOME leavening in it)
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.
Jenn,
Now that’s what I call a creative and frugal “save”! making crackers was an inspired idea.
Some things are hard to save. I made bread without salt once (not on purpose). It looked pretty and tasted terrible.
Princess once made pancakes with a cup of salt instead of a tsp. . . yeah. No saving that! But she’ll NEVER do that again 🙂