Perhaps the single most important counsel I give to clients wanting to open a restaurant is to know their values: to be absolutely clear on why they are entering this industry, what they hope to give, and what they hope to gain.

Like most people on the restaurant side, it’s easy for me to fall into the landlord-as-villain mindset. Restaurant operators will climb over each other to secure completely unaffordable leases and then cry foul when the monthly P&L draws gasps of despair.

I’ve made this recipe as achievable as possible, but it’s not dumbed down at all - this makes a fantastic loaf, and it’s my go-to recipe at home.

If you're fairly new to making your own bread, I would only ask that you give yourself a little time to practice. Don’t expect perfection first time around.