Maybe we got a little carried away today during our session of baking: after putting together my usual four loaves of whole wheat for the week I mixed up almost the entire yeast bread chapter from Marion Cunningham's The Breakfast Book:
•dried cherry and fig batter bread (a very soft dough that is stirred, not kneaded)
•whole wheat cinnamon and raisin bread (two loaves)
•chocolate-pecan butter bread (two loaves)
•a Sally Lunn loaf baked in an angel food cake pan (light white loaf with cream and a delicate crumb)
I made up my different doughs one at a time, working from dairy-free to dairy, of course. I tried to stagger the rise times knowing that I only had six pans to bake in. If I needed a dough to take longer I put it in a cooler spot in the kitchen. Doughs which I wanted to rise quickly I put on my beautiful warming shelf, and they popped right up.
They will wait happily in the freezer and make us many nice Sunday morning breakfasts!