Luckily for me my cousin invited us to Christmas dinner so I didn't have to cook much. It was a potluck kind of thing and of course I had to bring something from the Sun Oven. The main courses were covered - turkey,
porchetta, and rib roast. Almost everyone else was bringing dessert. That left me with the rolls. The hardest part was the timing. I wanted to go visit the kitties at the Arizona Humane Society in the morning so I had to get two batches of bread dough ready for solar baking by 9:30 a.m. I measured out all the ingredients the night before, set my alarm for 5:30 a.m, got the first batch going in the breadmaking machine, and went back to bed. An hour and a half later I was up again to start the second batch, then it was back to bed for one more hour. The rolls had to rise one last time before going into the Sun Oven which at 9:30 a.m had reached 200ºF. I popped them in the Sun Oven and went off to play with the cats. I left instructions with the three people at home to keep an eye on them and take them out when the were brown. When I got back at 11:30 a.m. there wasn't a soul in sight, they'd gone out for a walk, the Sun Oven door was covered in condensation, and the rolls were brown. I got them out in the nick of time.
They look delish! Bread seems especially good done in a solar oven, doesn't it? So, is it one long rope braided or individual rolls stacked? You know I'm going to have to try them . . .
ReplyDeleteThey were quite yummy. They're individual rolls, milk and whole wheat. The recipe called for a ten inch pan and mine was only nine so they're a little crowded. I got the recipe from the book "Bread Machine" by Jennie Shapter. It's kind of hard to see them on the busy place mat. The solar oven is perfect for baking bread, I never used to bake it before I had one.
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