This is a twist on a traditional white loaf.
This has been redeveloped over the last 6 months as a softer toast option for my little one - hence the new nickname!
Made similar to my burger buns with a cooked roux, this dough is then slowly left to ferment overnight and develop more flavour. The trick of adding the roux is to help the dough stay fluffy and last longer (without adding any additives or preservatives!).