Well, I made the recipe for Proscuitto Olive Tomato Bread. I couldn't find the pitted olives so I bought a jar a Kalamata in red wine vinegar (they were tasty). It was a drag pitting them. I also couldn't resist messing with a couple of the details. I substituted 1/3rd of the water for a good chianti reserva and the other cup of water with flat bud lite. I also have tried rubbed sage in bread before and found that usually for my taste less is more so I cut back on that by about a third.

I use a DAK/Welbilt bread machine with turbo. I set the crust at about 3/4 the way to mid-range (on the light side), and ended up with a bread that mushroomed and fell. Wah! Most of the bread was good. I ended up letting some of the doughy top dry out and then turned it into a pizza crust. Not bad! The sage characteristics were just as I like them. I was a little surpised at the mellowness of the ham, olives, and tomatoes though. Have also tried it spread with some excellent hummus for a healthy lunch. Very Tasty. Haven't tried it toasted yet, but it's gotta be good. I have a couple of ideas on the rise and fall of the P. O. T. Bread (sounds like something else...): back off a bit on the liquid, maybe use water instead of beer, use a bit of salt, or maybe a combination of the above. Will try again. This is Jeff Hotson signing off sayin " So long until, whenever...."