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"My 6-year-old son delivered one of my favorite compliments the other night, &amp;quot;I love this bread more than a pirate loves his treasure.&amp;quot; It&amp;#039;s a sandwich bread with a buttery, soft crust and a fine, dense, moist crumb. I used to think that this type of bread was beyond my capabilities, and this wasn&amp;#039;t perfect, but warm from the oven it was a big hit.   It doesn&amp;#039;t take much effort, either, although in my 68-degree house it took the bulk of a day to rise as it should.   I used this recipe on Allrecipes, and I think this first step was supposed to be a sponge. Mine didn&amp;#039;t seem very sponge-like, but the bread turned out fine, anyway. I halved the recipe and made 2 smallish loaves because I didn&amp;#039;t have enough bread flour to make the whole recipe. First I mixed 1 packet rapid-rise yeast with 1 1/2 cups warm water. I measured out 1/3 cup honey and poured half of that into the yeast/water mixture. Mixed that together, then added 2 1/2 cups bread flour. Let this sit for 30 minutes in a warm spot.   I mixed in 1 1/2 tablespoons melted butter, 1/2 tablespoon salt and the rest of the 1/3 cup honey (1/6 cup).  The mixture was still stiff, so I kneaded in the 1 cup whole wheat flour the recipe called for.   I formed it into a ball, then put some olive oil in the bottom of a big bowl. I put the dough into the bottom of the bowl and rolled it around until it was coated with the oil. Then I let it sit for about 3 hours (it&amp;#039;ll be less time if your room is warm) until it looked like this:   Impressive, right? I punched it down (also fun) and split it into 2 loaves. I sprayed two 9-inch loaf pans and put the dough in the pans, then left them in a warm spot to rise. They never got very high, but after an hour I baked them anyway, at 350F for 25 minutes. When I took them out of the oven, I spread melted butter over the tops. We ripped into the first one right away, when it was so hot it burned our fingers. Yes.   Leftovers? Make bread pudding:  8 Decadent Bread Puddings \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
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