1.   A round loaf is more natural and produces a much fresher product overall.

2.   The round dome calls for a round loaf and the final rise is done right on the clay plate.

3.   I used a round loaf of Italian bread.

4.   If using a crusty round loaf, scoop out some of the bread in the center.

5.   It is sometimes baked as a round loaf decorated with a lamb or braided cross.

6.   Many of them let round loaves rise in baskets, as is traditional in France.

7.   Round loaves spiced with cinnamon, koulouria, and loaves called pouloi which enclose a red-dyed egg are piled on tables with other festive foods.

8.   Round loaves of crusty bread and heads of red and green cabbage can be used as dip bowls.

9.   Shape each piece into a round loaf.

10.   Try hollowing out large round loaves of bread and serving the dip in them, with the cut-up bread as an accompaniment.