I mixed in some of King Arthur's Golden Wheat flour with my normal white Bread Flour. Went 80/20 White/Wheat. I will probably increase it to 30% next time!
Also added a tablespoon of milk powder this time. I'm not sure how much of a difference it made though.
Every year they do an International Day at their school. Kid signs up for a country, you bring in some sort of food representing said country, and the kids come up one by one to say something about the country. They dress up and stuff too. This year I've got two kids in school! We got Italy and Germany as our countries.
So I made Sbriciolata Alle Ciliegie (Cherry Crumble Tart) for Italy and Butterkuchen (Butter Cake) for Germany.
Rolled sections are a little wonky on my first try. Might try proofing in the pan a little longer next time, but I hit a time crunch.