This recalls for me the chocolate-and-bread sandwiches that sometimes were my lunch, and always a special treat. And it is another inventive way surplus is used in Umbrian cuisine, with leftover ...

Mediterranean Country-Style Bread photographed on Thursday, March 10, 2016, in St. Louis, Mo. Photo by Chris Lee, clee@post-dispatch.com You can't beat a home-baked loaf. Stuck in our own homes and ...

The Mediterranean Country-Style Bread I made took three days from start to finish, but the first two were spent making the sponge, which took little effort or time. These loaves (the recipe makes two, ...