Replicated here, what I really enjoyed about this recipe is that it uses honey with the yeast for sugars instead of powder and you can taste the flavours of the honey in the bread rather than just sweetness.

What I'm currently attempting with baking is modifying the kneading element. I've managed to get incredibly fluffy bread with a mixer, even making a traditional Challah taste more like Brioche than anything else, but hand techniques are quite interesting. I've started stretching the dough by whipping it down, switching ends and whipping again until it becomes too fragile, folding back and whipping again. It's proven a lot easier than most kneading techniques despite lacking counter space in my tiny kitchen.