Yum. Carbs. No, I will never go on the Atkins Diet, if that's what you're wondering.

Here's what that loaf of bread looks like on the inside, after a light toasting. Since this type of bread is heavily enriched with milk, sugar, and eggs, it isn't necessary to put any butter or jam on it (not that I don't, sometimes). It's more like a brioche than American toast, and a nice thick slice is the perfect accompaniment to morning coffee.

Cross section. It's hard to tell from a photograph, but the thing I really want to work on is the interior structure of the bread. When you rip a slice of Chinese toast, the bread rips apart in long strips. This bread is ripping apart more like regular bread or cake, although I'm noticing some parts of the loaf are more strip-like. I'm convinced I can do a better job achieving that texture by playing with the amount of bread vs. all-purpose flour, and adjusting my kneading, shaping, and rising technique. So until then, no recipe. But don't worry, there will be more bread soon!