There is only one way to describe the texture of this bread.........
1 recipe for refrigerator dough
Punch down refrigerator dough and let rest 4-5 minutes, knead vigorously 4-5 minutes, and let rest again. shape into two loaves and place into two well buttered 9x5x3" tins.
Boil some water, pour it into a shallow dish and place the dish on the bottom rack of the oven. place the pans with the dough in them on the top rack. let the dough rise til doubled, about 45 minutes.
Take the water and dough out of the oven and take all the racks out of the oven and place one in the middle. Place the dough back in the oven and bake at 375 for 40-45 minutes. If it browns to quickly or starts to burn on the top, loosely place a piece of foil over the bread.
Let cool before cutting and store in an airtight container. I haven't tried freezing it but I would imagine it working well like other breads.