Just a few minutes ago, I posted the Cinnamon Swirl Bread recipe.
It's a bit of an odd one with extra bench proofing, stretching, rolling out, etc, but I like it because of the consistency of the crumb. Someday I may try chilling the dough between steps and see if I get some unexpected form of lamination. LMK if you've done anything like that and what the results were.
I felt certain I'd already posted it. In fact, it should have been recipe four or five instead of number eight. I think in all the testing for the doughnuts/donuts, it got lost somewhere. Anyway, the loaves have already been devoured, and now that I've written it out and posted it, I wish I had more.