So, That's my first destination.
I mixed up then set the dough to raise in my stoneware french bread pan for twenty minutes. When it reached the top of the pan, (not very deep) I baked it only 30 minutes at 350. A temperature gauge in the center came to 190 degrees F. I love the crust, but the dough didn't raise as much as I expected so it is denser and the yeast flavor was stronger, like sourdough. Next time I make it, I'll see if the variable is me or the recipe. I suspect me.
Meanwhile, I'm eating it slathered with butter and jam. Their garlic bread spread sounds delightful--as well as rhythmic. Parmesan cheese, butter, garlic, onion, italian seasoning. Yum.