850g bread flour
13g bread-machine yeast
2 cups warm water
3 Tbsp vegetable oil
6 Tbsp [orange blossom] honey
2/3 tsp salt
1 tsp ground nutmeg
Makes two loaves. I made one loaf for sandwiches and subdivided the rest of the dough.
Half a loaf's dough became a braided loaf to pull apart and dip into a sauce.
The other two quarters got stretched into roughly 10″ × 7″ (each) rectangles. I filled the bottom of each with something yummy (savory: leftover tomato-sage cream sauce, and sliced kalamata olives; sweet: cherry preserves) and folded them over into 5″ × 7″ pockets. Although I pushed down the edges, both of them leaked in the oven -- though not terribly much. Maybe I'll cut the slits into the top more deeply next time.
I really like that this dough complements either a savory or a sweet filling/topping. That means my sliced loaf will do a great job with cold cuts or with PB&J, and still have more flavor than boughten bread.