My new everyday bread
This bread is based on the very first bread recipe I ever made. The original recipe is out of an old Better Homes and Garden bread book published in 1963 (same year I was born). My memories of that bread (I used to make back when I was in high school) was that it was okay sandwich bread, but that it made really good toast.
So, I pull out that old recipe book and did a little updating. Instead of AP flour I used bread flour and replaced a cup and a half with KA whole wheat flour. Instead of having bread come out of the oven five hours from the time I started the dough now spends the night in the refrigerator after the first rise.
It still makes really good toast, but it makes even better sandwich bread. A nice chewy, but soft, crust and a wonderfully tender crumb that stands up to any sandwich filling I make.
This is out of the oven, rubbed with butter, cooled and ready to slice.
Sliced and ready to eat. Nobody gets the heel but me. Bakers perogative