My first loaf of the tin variety.
It doesn't look exactly like the recipe i followed.
A little more on the well-fired side.
Grainier than suggested.
But it tastes pretty good and the consistency is more akin to sandwich bread than my other attempts - which is exactly what i wanted.
Much less honey next time though.
And perhaps mostly all plain flour to get that classic white loaf look.
And most definitely less twirling around in a dough-based panic.
Baking is bloody stressful.
But two hours work for two loaves of extremely toastable bread?
It's worth a little twirling.
Or maybe that's my bread-lust talking.
Who actually knows anymore?
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