Has anyone here made a loaf of the Lahey/Bittman bread and used it for the Zuni bread salad? I'm roasting a Zuni chicken on Saturday, and I have a ton of flour here and would like to use it up before I move out after graduation. It sounds like it fits the critera - artisan loaf, not sourdough. Plus, two great things should taste great together....right? If you don't think so, let me know, because the Zuni recipe is so good and I don't want to ruin it.