Good and not-so-good

Several days ago I made the Savory Bread from Bernard Clayton's Complete Book of Breads.  It is practically just a white loaf of bread (similar to a less-rich brioche) that before the final rise is rolled into a rectangle, spread with a seasoned butter, and rolled back up and placed in a loaf pan.  The butter ingredients include thyme, garlic, hot sauce, pepper, etc., so can imagine how good that would taste in a bread (now that I think about it, I could have added some red pepper flakes that I had sitting in the spice cabinet).  Anyway, it tasted very, very good.  The only downside to it was that because of the butter, the layers separated during rising, so the bread had a rather large layer of air inside, but the taste was enough to make up for it.

Then, yesterday, I made the Southern White Bread from the same book.  The only thing I did differently from the recipe was substituting some WW flour for some of the white.  We did not cut into it until today, but it was already rather dry for a bread that had butter and milk powder in it, and I thought it tasted too much like WW bread from the store, which I do not like.  So far, aside from the oatmeal muffins (which by the way are very good), these are the only breads I have tried from this book.  So hopefully I will have better luck next time!