Ive come up with this recipe as the local brewery has this stuff in stock
any suggestions towards this recipe would help
Ive been told Maris Otter gives a bready type flavor that I do like and dont want to take away from that with other grains
and is there anything else that may give more of that same flavor

David Alan IPA

10 lbs. Maris Otter Pale info
2.2 oz. Hallertau Hersbruck (Pellets, 4.50 %AA) boiled 60 min. info
0.50 oz. Perle (Pellets, 8.25 %AA) boiled 15 min. info
0.50 oz. Perle (Pellets, 8.25 %AA) boiled 1 min. info
Coopers Dry Yeast

I suppose it depends on the styel you're going for. As it stands this will end up pretty light in flavor from the malt, and with a decent hop profile. Kind of like a "Blonde" ale. If you want a little more body you could and a pound or so of Cara-Pils or maybe a Crystal malt. Otherwise, it looks like a good jumping-off point for all-grain. I hope you enjoy it as much as I do.

Personally, I would add a pound or a half pound of 15 to 20l to add to the flavor. You might add some cara-pils (half pound or so) for body and head retention. Let us know how it comes out..

That's a very lean grain bill. I doubt you'll get a whole lot of bready flavor from the maris otter. I know I didn't. For bready/biscuity special malts, try these:
Caraamber
Amber Malt
Biscuit Malt
Victory Malt
Special Roast Malt