This week, Vienna rolls {flour, milk, yeast, sugar, salt, oil, eggs} with butter & jam. Proof time is about 30 minutes and bake time is only 10 minutes on high heat (450 degrees), which creates a crust but keeps the inside soft and chewy.
Oatmeal bread - my favourite so far - made with a long list, which includes: water, yeast, flour, oats, bran, molasses & honey. Proof time is about 30 minutes and bake time is longer: 30-40 minutes at 350 degrees. Toasted and covered with honey.
More white bread this week, this time washed with mmm...butter. I have to say, the amount of wait time involved in bread making is not that welcome on a Monday night at 9pm, but the end result is always good. Had some toast with peanut butter with this batch.
School is back in session! I saved the bread class for last because, well, bread is not covered in icing. It's yeast, it's flour, it's water, the usual suspects. 
These did smell amazing coming out of the oven though. Just basic dinner rolls and free-form loaves for Week 1 - more to come.
