The recipe is from Cooks Illustrated, minus the nuts, using milk instead of buttermilk ('cause that's all I had) and baking it for about 300 more minutes than stated because it JUST WOULDN'T BAKE THROUGH.
But then it did, so I took it out eventually and ATE IT AND IT WAS DELICIOUS.
Note: does your butter ever start tasting a bit different? Definately not 'off,' but has a flavour that's not terribly enjoyable on toast? That's what had happened to some butter in my fridge, so its the butter I used in this bread. The odd flavour was masked by all the other delicious elements, so it was a handy use for said butter.
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