This has been on my “to-do” list of recipes for the longest! As a savory chef, I am always been skeptical when it comes to baking. I consider baking a science because one has to be precise, accurate, and timely. And I’m a bit more easygoing and relaxed in the kitchen. Let me be honest, my expectations weren’t incredibly high, but my need for this bread was on a rainy Saturday was extremely high. It was a special special moment when this bread came out golden, fluffy, and delicious!
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