Thank you for the bread making encouragement! For some reason I think most people just assume that making bread is a monumental task. I've just recently started baking my own bread and wow- there is really nothing like that smell coming out of the oven and it really is such a feeling of accomplishment and pleasure to see my husband and kids' faces light up over the whole process- they can't get enough. As a result we are eating it more often than store bought bread- and subsequently I am baking a lot more! Hopefully the "novelty" of it will wear off soon and we will resort to our normal consumption rate! This recipe looks simple yet fabulous and is next on my list- thank you. Just an FYI about the ascorbic acid dilemma a few people are having.... it is included in every packet of yeast (that I've seen in most supermarkets) that is labeled as "highly active" or "rapid rise". Check the ingredient list...it'll say "yeast, ascorbic acid"...you may already be using the acid and not even realize it. I understand it would probably be most ideal to use an organic yeast with the addition of ascorbic acid, but if you find yourself in a pinch or on a budget, the rapid rise should do the trick. Thanks for the info Kristine. Keep in mind though that Rapid Rise yeasts are formulated to work in one rise, and may not give you 2 rises as called for in this recipe. ~ MaryJane

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