Great class, rhubarb ginger jam

This morning I had the absolute pleasure of teaching a canning class here at home. Five women, some I knew, some I'd not yet met, came over, and together we made Rhubarb Ginger Jam, a new concoction of mine. The bread I started yesterday rose beautifully both times and baked up nicely this morning; I popped it from the oven just before the group arrived, and truly, the smell of fresh bread in one's home almost can't be beat. I subbed white whole wheat for the AP flour, used active dry yeast rather than instant,  and did knead the dough for about 3 minutes before putting it into the pan, which I'd greased with olive oil rather than butter. Simple, quick, and a perfect base for sandwiches -hence the title- and jam tasting!

The jam was a hit with all, and the tasting was great. We must have sampled at least 10 different items ranging from oven-roasted tomato to apple chile chutney to plum basil and on and on. It was an absolutely delightful time!