Sweet Bread from the March Gourmet Magazine

While yesterday was a lot about sandwiches, today was about baking. The sun was shiny over a few feet of snow. By the time that I had awoken this morning, oddly enough both earlier than usual and later thanks to Daylight Saving Time, my husband had already started making bread. He used a recipe from the newest Gourmet magazine. The bread that resulted was sweet and light with a deeply browned crust. It was truly lovely.