So back to the bread. I just pulled it out of the oven. I use the bread maker for the dough and then put the dough in the oven because otherwise it turns out brick-like. Plus I have learned at this altitude a little gluten is necessary, so I add a tablespoon of it too. I have yet to taste it, but it looks and smells wonderful.
And for my next trick, lemon cake for dessert tonight. I know, I know how domestic of me, huh?