Well, except maybe I put the loaves a LITTLE too close together in the oven??
Looks like maybe they swelled up/rose really fast in the oven, touched and became one, and then contracted as they continued to cook? Weird!
Oh well - didn't really matter. They pulled apart easily enough. Odd that this bread has a more uniform and darker color to it, but that could be because it didn't call for an egg glaze like the previous recipe did? That also resulted in a softer exterior (had a lot of give to it when I was trying to cut it - should've used the electric knife). The dough wasn't tangy like I expected, but it was more flavorful than the previous recipe (this could also be because it had a MUCH longer rising time - even longer than called for). It was very soft and moist on the inside - we really liked how it turned out.
Wonder what recipe I'll have to try next!?