Miss Priss measures the flour.
I read all the comments on French Tart's recipe and printed several of them to help me with my endeavor. I learned I might need to experiment with oven temp and baking times. I also got some ideas on gussying up the basic recipe. With my first batch, I made rolls in a six-cup muffin tin, a round loaf of cheese bread (which was underdone), and cinnamon rolls.
To be honest, after my first attempt, I wasn't sure how I felt about the whole thing. Everything was tasty, but left something to be desired (except the cinnamon rolls, which were fantastic). But I knew I must be missing something because there were so many positive comments on the original website. So I decided to try again.
The remaining two cinnamon rolls. We scarfed the others down immediately.
The mixed dough.
With my second batch, I let the dough rest on the fridge for a few days before I baked anything. Then I tried my hand at parkerhouse rolls. As you can see, I started out with too much dough per roll, because they rose to a massive size.
These look like something out of a science fiction movie.
They tasted pretty good, but still. A few days later, I was tired of having a big bowl of dough taking up so much room in my refrigerator. I pulled it all out, shaped an oval-sized loaf, and set it to rise. I ended up with a gargantuan, flat "loaf" that I almost threw away. Himself said go ahead and bake it and see what happens. So, with a cynical heart, I did.
Quelle surprise! The resulting bread may have looked less than I'd hoped, but it tasted wonderful. The several days' rest in the fridge brought out a sourdough flavor, and the crust was baguette-crispy.
I'm still not sure, however. I didn't have as much success as I'd hoped to have, so I'm not sure it's worth the (albeit small) trouble or refirigerator space. Also, I'm not at all certain if I have the heart to continue experimenting with the recipe. Have you tried anything like this? What's been your experience?