"[Pugliese] is the most adaptable of
breads here, graced with a lovely airiness and floury crust. It's as
delicious toasted with tapenade as it is fried with garlic oil for
Caesar croutons the following day. Fascinating - there is not a
meal you can make...that will not work with
this loaf: garlicky pot roast, salmon chowder, a chicken and
porcini stew redolent with thyme.