Looks delicious.

Some notes:

It definitely felt more watery than normal. I should have followed the guide I found and lowered the initial water. I really can’t taste the honey but I have a stuffed nose from a cold so it might be too faint. I went with poppy seeds because honestly I had already added the pete fermination from last batch and forget that it has poppy in it. Besides, everyone likes poppy. Egg bath. The inside texture is just slightly not what I like which is a product of the lowered temperature. The next one I plan to bake for 50 minutes instead of 40. I also used the honey during the yeast activation stage because was a bit worried about the yeast. For fat I used vegetable shortening instead of butter or oil since I wanted to have the taste of honey stand out.

As a whole I think this will be my default sandwich bread once I get the details right. Honey is supposedly a bit safer compared to refined sugar.

Thank you community for your advice and support.