The other night I was making my friends' recipe for Venison & Rice soup and we needed some good crusty bread to go with it. It was already 3pm and I know if we wanted to stick to our usual eating time of 6pm, I'd be cutting it close to attempt making bread. I got on the computer and searched for a "crusty bread" recipe and found this diamond in the rough. It was so easy, so tasty, and so relatively quick for a yeast dough. I printed out the recipe and it'll be a staple on Monday Soup Night from now on.
What we had leftover the next morning made some really tasty french toast!