Bread-Bakers v109.n038.5

Just wanted to thank you for posting the Tuscan-style Bread with 
Herbs recipe.  I have always planned to try Tuscan bread but the no 
salt kinda put me off.  I decided to make the dough into rolls - I 
misread the note and thought it meant torpedo rolls, not just a loaf, 
but they turned out fine, although they didn't brown too much.  With 
salted butter they taste fine and I can see using them with Genoa 
salami and cheese for sandwiches.  I froze them and will just take 
one out as I need it.  Linda