I love everything about this bread. It's light, airy, tasty, stays fresh longer than most breads, and it makes the most fabulous french toast and just regular toast. I made the jump to buying a Pullman bread pan and don't regret it. Makes a great loaf. I got the recipe from America's Test Kitchen. It uses the Yudane method. I don't know how it works, but it does.
I ignored the BBQ sauce part of the recipe as it seemed a bit simple and bland. Instead I used a doctored Baby Rays sauce I usually make for things like this. I also added paprika, Aleppo pepper and some chopped chorizo to the meat mixture and added small potatoes for the final cook.
