Recipe from King Arthur Baking Company here.
Fluffy! Slightly sweet! Not too dense! Not exactly buttery but also not too blank of a canvas!
Before proofing:
The finished product! I’m not sure why the crack is there—I looked it up and bakers on the internet say that it’s because of underproofing. I did let it proof for ~30 minutes longer than suggested, but it was pretty cold in the apartment this day, so maybe I should’ve let it go for even longer?
This bread was the perfect vehicle for sweeter creations like banana & peanut butter toast, PB&J, etc! I would definitely make this again, but for savory-leaning sandwiches/toasts, I would try a different recipe.