I need help reproducing a bread recipe
I am on a quest.
When I was a kid, a visit to Nana's house meant Honey Health Bread from Hanely's Bakery in West Roxbury, MA. Hanley's has since closed and I'm trying to replicate the bread.
I'm happy to tinker and fuss (and eat my mistakes), but I could use some help from your collective wisdom.
The bread was carmel brown on the inside. The top crust was smooth, but usually much darker than the sides or the bottom. Through experimentation I have discovered that it was sweetened with molasses. I need help with the texture. The bread was moist and spongy with lots of little holes (nooks and crannies). I realize this is a vague request, but what do I need to add to a bread recipe to achieve that texture? Lots of yeast? Eggs? Baking Soda? I've never had another bread like it, so I can't even cannibalize another recipe.
Thanks in advance for your thoughts. I anticipate this will be a bit of a process, but once I get the kinks worked out I'll happily share my recipe.