I have made this bread twice in the past week. The first time we ate it with a pasta dinner (I wrote a review under the recipe section because we enjoyed it so much). The second time I made it (goes together so fast) I made the loaf a little thinner, went really light on the herbs, and baked it. After it cooled, I split the loaf and made a big round ham and cheese panini with it. It was really good and looked nice too. I cut it into wedges to serve toasty hot. The bread had great substance and worked well in the press.

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