you can see from some of his comments that he has many, many criteria he applies to the dish. Consequently I'm often reluctant to cook it at home - but hey, it's Christmas - the man deserves his favourite breakfast at Christmas surely?!
I have several, no, many bread books, which get used to varying degrees. However when I need a basic do-ahead recipe which will be transformed into a variety of uses, I head straight for Peter Reinhart's Artisan Breads Every Day.
I've made any number of variations of this recipe - sun blushed tomato bread, cinnamon and raisin, but my favourites are onion and caraway, and olive bread. The joy of this recipe is that the dough can sit in your fridge until you're ready...
This recipe by the charming Mark Lloyd is delicious (I had it at his pop-up in London), and it's always struck me as more likely to succeed because of the addition of the liquid glucose. I can assume you it works perfectly!