I have and LOVE this book. Definitely return to buy up the bargain priced copies as gifts for your foodie friends. Well worth it for the 'make your own sourdough' recipe alone, but many others are great. (I got such a kick out of making my own sourdough starter (without using packaged yeast). As success experiences go, that one was great fun! I felt like something of a mad scientist run amok in the kitchen. 
)
I've resolved not to copy out recipes from this book for the BB (or anyone else), since so many of the techniques used within recipes are actually explained elsewhere throughout the book. The techniques are key. Skip those, and you won't understand what you're doing. 
Everytime I've baked something from this book, I've written a brief note inside the front cover, title, page #, date, results. I'll take a look later today and see which titles are my favorites.
Admittedly, the recipes have all turned out quite well, so none of them is a dud (which is why I LOVE RLB's work.), so if you just want to read the recipes, find something that can make use of ingredients you already have on hand, don't be timid about just going for it.
I've only made the Pecan Raisin bread once, and found it kind of bitter. I think my pecans may have been to blame for that one, though. The texture of the bread was flawless, though.
more later ...
Here I am again, with 'definite repeater' recipes:
Top three at our house, in no particular order:
Basic Soft White Loaf p. 244
Buttery Rolls p. 249
Cracked Wheat Loaf p. 289
Runners up, in no particular order:
Banana Feather Loaf p. 271 (very soft and light loaf, kinda cool.)
Heart of Wheat p. 310
Potato Sandwich Loaf p. 266
Basic Brioche p. 489
Last edited by Little Bit; 10-19-2004 at 09:19 PM.
Anna
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A fruit is a vegetable with looks and money.
Plus, if you let fruit rot, it turns into wine,
something Brussels sprouts never do.
P. J. O'Rourke, humorist
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