Don’t mess with a good thing is a philosophy too often ignored, particularly when it comes to food. To start out tinkering with a recipe before you have even tried the original version rubs me the wrong way. Only when you know what you are starting with can you find areas for improvement and decide the best way to go about making it happen. Take the best white bread for example, which really is the best white bread! I simply adore it! The loaves rise high and have a fluffy, tender interior that is great for sandwiches and it makes incredible BLTs.
Since we rarely eat white bread, I decided it was time to experiment with part whole grain flour in this recipe. While I was at it, I subbed the usual all-purpose with bread flour instead to give a chewier texture because my one criticism of the original version is that is just a touch on the crumbly side. The higher gluten content in the bread flour remedies the textural problem nicely and this new version turned out beautifully. Since this is such a quick recipe to make with no starter or sponge and a fast rise time, this effectively eliminates the need for store bought loaves in our household. I hope you love this as much as we do!