Ham sandwich, homemade rolls

Bread from the previous post. We baker-types say, "The crumb is wide open." That is bakery argot for holes in the bread which is a desirable trait. It is more easily achieved with all purpose flour than with high protein flour, which develops more evenly. This open hole crumb was achieved with no kneading at all and that runs counter to received bakery wisdom. It is why Jim Lahey averred that a child can do it. You just combine things, cover, and walk off.

Pride of the American cheese industry due to its universality, Velveeta cheese is, well, not for everybody. Perfect for hamburgers it is not so perfect for ham. It can use some help. 

The bread is excellent. Almost anything on this bread would be good. 

The bread does not have egg in it because it was left to proof overnight, but it does have a lot of powdered milk in it, more milk powder than used to make regular milk. And it has olive oil too, and quite a lot of sage, not just a suggestion of sage, that is what those dots are in it.