Crock-Pot Bread

I found this recipe on the google while I was late night scrolling, I honestly figured it would be a bust because it’s so easy and the recipe is “too open”. . .

I love and hate when I get lucky and find a good one that actually tastes really good, and, and, and the kids absolutely love it. The Crock pot helps to keep the oven open for whatever else we want to make to go with the bread and bonus Its pushed far enough back on the counter that the kids are not quite tall enough to reach it yet.

The original recipe we found is more on the crumbly side which obviously makes it excellent for stews and soups and others.

. . . There is absolutely nothing wrong with crumbly bread, it honestly tastes way better than store bought stuff. It has less preservatives and unnecessary additives and is technically way better for your health.

With kids the mess is way, way worse, so we had to adjust a bit to save the dog from gaining so much weight when she does her vacuum rounds after dinner time. . . She has already put on an extra 5 pounds since her last vet visit in december . . due to the tasty new experiments

As a test we added a large egg and 2 teaspoons and some extra splashes of our homemade vanilla extract and it seemed to help cut back on the mess. . .

This improvisation we mention makes the bread less crumbly. . . still not quite ready for the toaster but we are definitely getting there. . . .On the downside, The weight of each loaf doubled because of how much extra flour we had to add to get rid of the sticky. Heavier bread just means you don’t have to get as many slices, but it tastes so good that you’re going to get more anyway.

To check out Matts recipe, click the link above.

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It’s a good one I promise!!!!