This bread, adapted from Carol Fenster’s millet yeast bread, makes a lovely loaf. It’s firm yet filled with air pockets, white without being devoid of nutrition, and addictive. It makes fantastic toast. The scrape and brush of a knife and butter meets bread? I can hear it again.

Now, you should know that, no matter what the recipe, bread making is a fickle business. This loaf you see above, the one I made in a hurry this morning so I would have a photograph for this post? It collapsed. I let the yeast go too long, the egg whites grew too stiff, and the millet flour was gone so I used amaranth instead.

It still tastes fantastic. You can pull it apart with your hands and eat bread again.

Made under the right conditions? This loaf would make such a wonderful loaf for stuffing on Thanksgiving day.

Makes 1 loaf of bread.