The bread only rises once in the oven at 200 degrees and once it doubles in size you turn up the oven and bake it. Incredibly easy and the loaves turn out so nice. The recipe is available here.
I will say that the downside is the amount of gluten. So very very good, but not so good for you. Such a shame. I would like to have a look at this book and try out some of the recipes in there for some gluten free loaves because I hear they are quite delicious. Has anyone made gluten-free bread (that didn't taste like a cinder block!)? I would certainly be interested in a good recipe.
a jam update:
So this summer when I announced I was going to can 70 jars of jam I heard that I was crazy many...MANY...times. I personally WANTED to believe that we would never use that much jam. As it turns out, yes, we really do use that much jam around here. So it looks like I better be gearing up for another 70 jars when those little berries start turning red.
February. Is it too early to be thinking about that?