a good tutorial here). It beat my last sandwich bread by a mile!
A few important things:
I have a great warm spot to let my bread rise in, but Julia says that warm temperatures speed up the process at the expense of the flavor and texture. I knew extra risings were good, but I didn't know about the temperature thing. Wow. So, this bread rises in a NOT warm spot, for almost double the time, with three risings. The result is a close grain, flavorful bread. Awesome.
Julia has you knead in the butter after the initial kneading instead of mixing it in the beginning. I'm not yet sure why, but it was fun.
Also, this bread was baked covered by a pan with a brick on top. So instead of a rounded top, it makes regular square/rectangle for fancy sandwiches. That was a lot of fun - I enjoy trying different bread shapes almost as much as bread recipes, and this made a neat sandwich slice.
Thumbs up for the best sandwich bread yet.
p.s. If you bothered to read this whole bread post - you earned a head's up to a new pattern giveaway coming very very soon!