The joke at my house has long been that all dad knows how to cook is oatmeal and French toast (and don't expect him to fry bacon at the same time). And yet, over the last year or so, that's been changing. I think it was when my mom sent her recipes for chocolate-chip cookies and zucchini bread. After that I started making sweet cornbread muffins - on a regular basis - and the kids laughed at me. Then I pulled out the bread maker we bought a couple years ago but never used, and now some mornings we wake up to the smell of freshly-baked bread. Now I've started getting cookbooks and actually trying some of the recipes. I think I might even be turning into something of a "foodie."
Last month I mentioned the "classic snacks" cookbook I've been having fun with, but recently I received Bread: The very best recipes for loaves, rolls, knots and twists from around the world
by Anne Sheasby from GoodReads Giveaways (in exchange for an honest review). It's a very beautiful book with great pictures that accompany most of the recipes. And there's a range of recipes from regular breads to gluten-free options to bread maker recipes to seasonal favorites (and more). Since I'm still new to baking I appreciated the instructions and tips in the beginning, and it's helped me understand better how to use the bread maker. I had no idea how important it was to keep the salt, sugar, and yeast apart when loading the bread maker - especially for delayed bread-making - and I think it's made a difference in the quality of my bread. I had tried several different recipes from the bread maker manual and some I found online, but they all came out a bit on the dry side. But the "simple brown bread" recipe in this book has instantly become my favorite - much softer, moister, and better-tasting than any of the others.
Another was the marbled chocolate-banana bread. It's a very pretty bread but it wasn't quite sweet enough for my sweet-tooth. Everyone I shared it with at work, however, appreciated that it wasn't so sweet! Nobody could tell it was a banana bread though, because the cocoa ends up being the dominant flavor. I've made a few notes for some changes to try the next time I make it.
Although a number of the recipes can be made in the bread maker, it's not just a bread maker recipe book. It also explains how to do regular dough-recipes, and there's one for rosemary ciabatta rolls I'm eager to try. Some of recipes surprised me, considering it's a bread cookbook: there's recipes for pancakes (the book calls them "drop-scones"), French toast (a much fancier recipe than I usually make), and pizza dough (well, the recipe is for much more than the dough). And there's a lot of "seasonal favorites" that seem very European, like bread pudding and such. It's a very nice cookbook (hardcover and hardbound, not spiral), and although I think my family is getting tired of my baking, I'm having a lot of fun with it (even though it's interfering with my diet). So, don't be too surprised if I show up at the beach or a church meeting and offer you some homemade baked goods.