"The texture of this bread is what sets it apart. The interior is soft and porous, with large irregular holes, while the crust is crunchy and crisp, rather than chewy." - From: The King Arthur Flour Baker's Companion

"Fold fresh herbs or olives into the dough as desired, or enjoy it as it is." - Adapted from Jim Lahey, Sullivan Street Bakery, NYC

From: Fleishmann's Yeast

Using cottage cheese, honey and oats. - From: The Wheat Foods Council

"You will love making this bread and everyone will want your recipe." - From: Can We Cook by Jackie Olden, 1986