So here you have it. Grilled ham and Swiss for a working lunch.
Bite, chew, wipe fingers, type. Rinse and repeat.
I think I may have finally nailed the 'regular white bread' part of baking. Or at least a loaf about which I have no complaints.
I think focacia is next. Would have made that today if I'd had the large baking tater required by the America's Test Kitchen 1,000 Best Recipes cookbook. I'm a sucker for that rosemary/salty flavor and the crispy crust. Mmmm.