The best bread I’ve made in a long time. I first baked it during lockdown, when I needed something extra to turn chicken and salad into Saturday night dinner. The butter – please make it – is from my friend Nik Sharma. There’s a more complex version in his book Season. Hot from the oven, this is very crumbly to slice, but it keeps well – if you want to eat it warm, toast slices of it when it’s a couple of days old. Requires cooling time Source link