I put more cheese on top, and I poured a bottle of salsa verde in the bottom. These were really, really good.

What on earth?! I wasn't expecting anything other than a mediocre tasting bread (sorry! I was in a hurry!). This bread turned out surprisingly tasty - especially for a 100% wheat flour bread! I'm not kidding when I said I was in a hurry...not having a bread machine, I tossed all of the ingredients into the Kitchenaid (no proofing required thanks to ACTIVE dried yeast, btw), cranked that baby up, added some vital wheat gluten (1 T) to it to bring it together (didn't want to set up), beat the living tar out of it in the mixer, started to let it rise, but decided it probably wasn't going to turn out anyway, so I formed it into a single loaf pan, let it rise on the warm stovetop as the oven was heating up (it did rise - much to my surprise - I thought my yeast had died), slashed the top a couple of times with a knife, tossed it into the oven at 375F for 35 minutes and voila! It made a BEAUTIFULLY formed, dense, but not too dense loaf that was cooked perfectly throughout. To avoid a hard crust, I brushed some butter across the top (erm...ran the butter stick across the top...). This is the PERFECT sandwich and toast bread. Holds up nicely when slicing (just make sure to cool it thoroughly before making your first cut!). Thank you, thank you, thank you!

I'm picky with my Caesar dressing, so I was incredibly surprised by how absolutely incredible this turned out. My husband who is quite the "from scratch" snob almost choked when I told him after dinner. He promptly went back to the leftovers (there were a LOT - this recipe makes a TON) and tried to find something he didn't like about it, but couldn't! Even our five year olds ate it (color me supremely surprised!). I made it exactly as the recipe is posted.