A crisp crust covers a thoroughly satisfying bread that has a slight hint of sourdough to it. Wonderful for picnics with cheese and wine, we also enjoy it Sunday mornings slathered with fresh fruit preeserves.

This is not a bread to be cut into thin slices - it's the wonderful bread one seems to always find in Europe that deserves to be served in thick slices or hunks.

We find it irresistible when used to soak up all traces of gravy or pasta sauce.

It freezes well although it seldom gets to our freezer as we can't wait to taste it - again and again and again.