Loafing Around

I don't know if it's the organic unbleached flour or my homemade honey butter (organic cream, gently shaken in a jar for 10 minutes then drained and rinsed of the buttermilk, mixed with a tablespoon or so of local Laguna Beach honey), but the three+ hours for rising and re-rising was worth it. I can't stop eating this bread. On the other hand, the artisan-style bread made from refrigerated dough that I wrote about yesterday is much more practical for weeknight dinners. It's ready in one hour versus four. But I think I might try to bake traditional loaves every other Sunday.