This is a moist, slightly sweet loaf, and it’s fantastic for toast and sandwiches. The dough uses a method known as autolyse, in which all the ingredients except the salt are mixed together and then allowed to rest before kneading. This rest gives the flour time to absorb the water, yielding a wetter dough and a moister bread with a better, more irregular crumb. I make this dough in a mixer, as I find you don’t need to use as much flour this way. If you prefer to make the bread by hand, knead the dough for about fifteen minutes, adding flour as needed.
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