On 12/25/2012 11:07 PM, gregz wrote:

> I like the color. Not quite as big, but my local Italian store makes
> hoagies using the whole loaf for $8. A bit too much bread for some, but a
> heck of a deal.

I guess the color came mostly from spraying the loaf with water every
three minutes 3x in the beginning of baking. I don't make a lot of
fresh bread and the only I've done recently is French bread. This is my
first Italian.

For a sandwich with a whole loaf, you can hollow out a lot of the bread
from inside it and stuff it with meats, cheese and veggies and cover
them with seasonings, olive oil and vinegar. I think that would make a
fine sandwich without all the bread and just the crusty outside.