I've posted this recipe before, but I need help in

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3. Use whatever herbs you like, or combinations that

you like for your artisan breads, or choose the herbs that will compliment the foods you're serving.

Caraway goes really well with pork and ham, and cabbage or sauerkraut dishes. It's used in a lot of German style recipes so a crunchy bread with some caraway seeds, or try some combinations using fennel, rosemary and anise for a wonderfully fragrant and tasty bread.

Italian herbs are used to enhance tomato based recipes, either Italian or anything else. You can't go wrong adding them to an artisan baguette to be served with homemade tomato soup, gumbo, ratatouille or marinara sauces.