We've been spending a lot of time working on the house this winter, and the only thing exciting happening in the kitchen has been bread. We've continued experimenting with the basic bread recipe we shared back in January with some failures, some successes, and a lot of learning, the most interesting one being the amount of time your bread can rise before it actually collapses back on itself (for us this was a second rise that exceeded 24 hours). One of our more brilliant successes is good old fashioned white bread.