The bread is one of my standby recipes from Dorie Greenspan’s Baking with Julia. It is a butter enriched dough, and makes absolutely divine toast. The King Arthur bread flour gives it a lovely chewy texture while maintaining a fine crumb. This time I did a messy job forming the loaves, thus the imperfect grain. If you watch that the dough doesn’t rise too long the bread has no yeasty qualities, but instead a sweet nutty flavour from the wheat and butter. I had two slices this morning with homemade red currant jam and my Earl Grey tea.