This simple bread was my favorite of all the creations of my father’s baking weekends. He formed the loaf by rolling the dough into a rectangle, dotting it with butter then rolling it up like a jelly roll. The result was that the pillowy folds could be easily torn apart—something I often did while the bread was still warm and fragrant, despite my father’s admonitions that it needed to cool. (Note that you need to start making this bread the day before baking.)
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