I've been making "quick breads" pretty much all my life. Quick breads use baking powder and/or baking soda for leavening. Real bread uses yeast and I've always been too skeered to do it. I have made yeast rolls before, but not very successfully.
I bought this book last year and found out later that Sheri had it too. So when I visited her in California, one of the things on my to-do list was bake bread. She kept telling me it was easy, but I needed for her to hold my hand. The recipe makes two loaves, and we decided to put one in a loaf pan and make one free-form.
I loved the bread and it really wasn't so hard after all, so I had planned to try baking more. But now that I'm home, I'm skeered again.
- Marbled Rye (The Bread Baker's Apprentice, Peter Reinhart, p. 183)