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Age. 30 years ago I would do a half or almost whole loaf with the butter and sweet tea. At 47 that couple of thick slices amounting to the quarter loaf does it.

Wrt. bread making - from my short summer stint at a bakery in a remote village in USSR back then (these days you'd call it a craftsman/artisanal given what and how it was done there) - good bread takes less sugar and more time to rise like 12 hours. Industrial quickrise - 2 hours with a lot of added sugar - is in my view one of the major factors behind the current onslaught of GI, diabetes and autoimmunes.

It's sourdough bread. It's way more filling then your average supermarket-bought white.

I bake my own. A quarter loaf might serve as an appetizer.

You just need to eat more bread