Rich Bread

This is not unlike the classic American “white” bread——not the stuff sold in supermarkets today but the rich, milk-laden, soft (but not mushy) loaves of much of the nineteenth and twentieth centuries. It is no more difficult to make than French or Italian bread, but it keeps much better and is better for sandwiches. (Though it isn’t done in Portugal, you could even bake this in loaf pans.)

If you have some saffron, add a pinch to the flour at the beginning for a lovely color and mys