Using up the leftover Salisbury steak and campfire potatoe's I made Scalloped Corn in the crockpot adding some extra spices  and made a loaf of Tuscan bread. Centuries ago when the Duke of Tuscany declared a tax on salt, the bakers stopped using it. To this day the traditional Tuscan loaf is free of salt and delicious as ever.  hmmm warm or cold the bread is light and airy. It tends to be on the pale side, so I needed to bake it on the dark crust setting and it still comes out very pale brown.