Cut the bread into ½-inch-thick slices. On each slice, spread butter generously, then top with an anchovy fillet.

Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing. Picture a bowl of soup or a salad without a slice of crusty bread to go with it. Worse still ...

One of the very first of those recipes to go viral (no pun intended) was my recipe for crusty ‘no knead bread’. This recipe ...