Challah breakfast rolls

As part of my ongoing quest to bake for the Lawrence Farmer's Market at some point, I decided to come up with a sweet breakfast roll. This has to meet a few criteria, including taste, texture the next morning, ease of packaging and eating, and no more difficult to make than any other bread I do. So I did up a simple challah dough (I think I called it Challah #2, it has 3 eggs in the recipe and 17 oz flour), divided it into 8 quarter pound rolls after the first proof, and after the second proof I squished about half flat to see how they do after baking. I did the egg glaze, then sprinkled them with brown sugar and cinnamon. The results were good, I'll see how they are tomorrow and try again soon with a slight modification to the recipe, and I'll mix the brown sugar with the egg glaze next time to see how well it covers the rolls. I'll also try both baking right after the first rise much like I do the flatbreads, and see how the challah does when formed like a flatbread but allowed to rise.

I'm liking this project, it's yummy.

Bulk Baking part 2

My experiment with bulk baking went pretty well, I was able to fit 5 one pound loaves on a single baking sheet, although I'll only do 4 in the future so they have better shapes and less contact with the ones beside them. Two went to neighbors, two to my mother in law today, and the last was breakfast, toasted with a bit of spread and peach preserves along with the last of the goose eggs made into an omelet.

The next bulk baking experiment will be to see if 8 half pound loaves fit comfortably on a single baking sheet, and to test baking times.

If anyone was curious, the bread was a bit of wheat flour mixed with regular bread flour and high gluten flour for fluff, and flax meal tossed in for flavor, texture and aesthetics.

Flatbread, test #1

Yesterday I tried the following flatbread recipe, I think I got it off www.thefreshloaf.com but haven't re-found it yet.

Makes 12 flat Bread

500 g flour,unbleached,whole wheat,or a mixture of the two
4 Tablespoons powdered milk
4 Tablespoons sugar
4 Tablespoons oil
1 Tablespoon yeast
1 Tablespoon Baking powder
1 teaspoon salt
1 1\2 cups water

1)place all ingredients in the bowl of mixer ,beat 10 minutes to make a soft dough.

2)cover,let rise in warm place until doubled in size ,about 1 hour.

3)Divide dough into 12 pieces. Roll each to a 20 cm round.

4) preheat the oven to 550 degrees. i do not have a baking stone,so i use the grill pan

5) Bake for 1 minute per side.

6)Open the oven and place the flat Bread on the hot baking surface. They should be puffy after 1 minute.

It was a very soft, sticky dough, but it rose nicely and made some tasty flatbread (which we ate with gyro meat). No pics, my bad. I baked then on a pizza stone, which was more trouble than it's worth and doesn't create very neat loaves when you have to pretty much fling it onto a hot stone. So next time I'll try shaping and baking them on cookie sheets.

Right now I'm working on a quantity experiment, 5 lbs of dough have been mixed in my Electrolux Mixer and I'm going to see how many loaves that can form on a standard cookie sheet for baking together.