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"This has become a staple in my house. I usually only make enough for one loaf and make two small loaves out of it since it's only me and my DH. I use a bit of brown sugar to activate my yeast and leave the dough out overnight to give it a light sourdough flavor before baking it up the next morning."
"I love this bread! I usually top it with sliced cherry tomatoes, tarragon, minced garlic, and Parmesan then put it under the broiler for a few minutes. Sometimes I'll go an extra step and saute the garlic and tarragon then add some onion and shredded chicken all topped with the Parmesan and tomatoes. It freezes well too. I've sent pre-topped bread..."
"Fantastic! One night we had it over bbq beef ribs and the next over chicken and broccoli. A little extra soy sauce gives it a nice oriental flavor.Substituted crushed red pepper for paprika and used 4 tbs flour instead of the cornstarch."
"Came out very well, though I took out the star anise halfway through, and I didn't use the meat. Mine didn't come out as spicy as in a restaurant, which is the way I like it"