Some Lovely Loaves

I made two loaves of this yummy Honey Wheat Bread two days ago and this is all that’s left. It’s amazingly soft in texture, like sandwich bread when you were a kid, but still whole wheat (actually it’s King Arthur White Whole Wheat flour). I love win-win situations. I think it has to do with using evaporated milk in the recipe. The loaf below is Cheddar Cheese Potato Bread and also uses evaporated milk. It has the same texture, perhaps the potato has something to do with it also. (The recipe for the cheese bread is from an ancient Bon Appétit article that I have copied and saved. If anyone wants it, let me know.) I’ve made bread with scalded milk before but it’s not quite the same.