Baking bread in a loaf tin is a practical way to get easy-to-cut squarish slices of bread ideal for toast and simple sandwiches. Though I love the Perfect White Tin Bread and all its variations in my last book, BAKE. I wanted something a little different for the basic tin bread here, and I decided to add some eggs and a little more butter to the basic formula, which resulted in this book’s recipe for Golden Sandwich Bread, with its sunny-coloured crumb. The bread is richer than a typical sandwich bread and has an almost brioche-like quality, though it’s neither as rich nor as sweet as a typical brioche. I’ve also devised a new way to prepare both cinnamon swirl raisin bread and a couple of part wholemeal and mixed grain breads that really bring the distinctive flavour of wheat and other grains to the foreground in a simply prepared bread.