Yumday – Breaking Bread

I had such dreams for today. Such wild, unattainable dreams. I wanted to get up, work out, organize the whole apartment, and create a Yumday post fit for kings.

Well, we can’t always get what we want, can we?

I got up, realized my Yumday prep last night didn’t work, did some research, began to fix it, worked out, Justin left for work, began more Yumday prep, began multitasking, ruined my kitchen, Justin came home from work early and made food that I gave into, we got tired, took a nap, and…well…now I’m here.

Some days, things just happen. Am I right?

So…I’m going to save some Yumday for tomorrow. But still report on the one thing I did do today.

Today I attempted baking my own bread in my crock pot. I already feel like a failure at it, even though I didn’t fail, because it’s not organic and probably not eco friendly…but I made it anyway because I’m out of bread and the few dollars I do have I’d rather spend on gas to get to work.

I followed the basic directions from Home Ready Home and tweaked it a little bit because I didn’t have everything needed – like sugar, and parchment paper. So I didn’t use sugar, and used aluminum foil instead. I know, I’ve read some pretty shady things about aluminum foil, but it’s all I had and until next month my budget is as slim as a razor.

So after mixing and kneading and hating myself and then consoling myself, I plopped my ball of dough into the crockpot and waited. And waited. And waited. And checked. And attempted to use my old camera instead of my phone. And waited.

This was my result:


I had to broil it after I took it out of the crock pot because the crust wasn’t very brown on the top.

So I cautiously cut a slice – It was a little bit crumbly – and topped it with some adzuki beans (more on adzuki tomorrow).



And I took a bite.

It’s actually pretty delicious. It tastes like bread. It tastes…homemade. It doesn’t taste commercially made or mass produced, and even though it’s not organic (and soon all my bread will be – once I get my budget straight!), I’m glad I decided to try my hand at baking bread. This will not be the last time. Next time, I may incorporate rosemary and thyme.

This is my tweaked recipe:

 1 (0.25 ounce) package OR 2 ¼ Teaspoons Active Dry Yeast

1 ¼ Cups warm (not hot) water

½ Tablespoon salt

1 Tablespoon shortening

3 Cups unbleached bread flour

Dissolve yeast in warm water, and let stand for ten minutes to proof. Proofing is basically making sure the yeast is good. If there are little bubbles in the water after ten minutes, you’re fine! If not, the dough won’t rise.

Stir in salt and shortening, mixing until dissolved.

Stir in flour, small amounts at a time. Once all the flour is in, knead dough for about five minutes. If it’s still too sticky, add some more flour. Wait until the dough no longer stick to the sides of the bowl you’re working in.

Line crock pot with parchment paper (I used aluminum foil but try to use parchment paper) and turn on high. Roll dough into a ball and place in crock pot. Cover, and let stand.

Cooking times may vary. The original recipe called four about two hours, and mine took about four. Keep a thermometer ready, and wait until it reads between 180 – 200.

Take the bread out, and broil if needed to brown up the crust.

And that’s it! Enjoy your homemade crock pot bread.

I hope everyone had a good weekend! Much love ❤


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