My bread-of-the-moment appears to be Rustic Potato Bread. I wanted to make it soon after the first time so I could play around with the dough. I've gotten a better idea on how slack this dough should be (not as slack as I was making it), and I subbed one cup of the bread flour for high gluten whole wheat flour. It tasted great, with a pleasant nuttiness that didn't negatively affect the finished texture of the dough, and it paired well next with the potato, but it took away the buttery essence that the first bread had. I plan to make this often, alternating between the whole wheat and regular variations.