SC - making up bread

[Bonne of Traquair]

>
>Now I have to come up with two additional types of bread to
>make. I was asked to make the buttermilk oat bread for the
>third course. Now I need two other kinds of bread for the
>first two courses.

Go ahead and claim freezer space and get started on the bread you do have a 
recipe for.  Since you thought that recipe made large loaves, and there will 
be two other breads served, then make smaller loaves. My co-cook made 3 
loaves each saturday morning for the month leading up to feast.  Esp. since 
she had a kitchenaid, this was a small project each week.  Some silly people 
thought we'd baked on site--not likely! (one single residential kitchen 
range)

At least one of the bread courses, probably the one going out last, I would 
send out individual servings. Some folks are going to be still nibbling the 
previous breads, or just too full to need another serving.

It also sounds like you could use the buttermilk oat bread recipe for both 
the second and third courses.  Vary the shape rather than the dough.  Send 
large rolls out w/ second course, perhaps even small loaves easily divided 
between two diners.  For the third course, have the servers offer standard 
sized rolls to those that need more bread rather than sending out enough for 
a tableful. That way the extra won't be taken and then thrown out uneaten.  
Unserved rolls can be set out for breakfast the next morning.

Bonne

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