PJ Hamel, post author

March 6, 2016 at 12:09pm

I agree with you 100%, Doug - I simply love this Tuscan cake. I stash a loaf in the fridge (which is usually verboten for bread, as it dries it out), and then toast it for breakfast (which is why it's OK for it to languish in the fridge while I finish up the loaf). Just plain butter is all it needs; and sometimes not even that, its flavor and texture are so tantalizing... :) PJH
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