Bread is so simple to make, there's not much to write about it. My recipe was from a site called Cut Out + Keep. I chose this recipe because it doesn't use buttermilk, an item for which I would usually have to visit the store. The only modification I made was to replace half the flour with wheat flour. The wheat flour clogs up the sifter, but I have a fine-mesh sieve that works well for it.
As the baker, I indulged the treat of the first piece, warm from the oven and slathered with butter. It turned out pretty heavy, but you can see a little bit of lift. The idea was to pair it with soup, and I think this heavier bread is better for that because it doesn't dissolve as easily. The wheat flour gave it loads of flavor, but would probably be much lighter with all-white. This wheat bread was so flavorful that it might also be good with a berry or nut added, but then a forklift would be needed to transport it around the kitchen.