Okay, so I finally caved and bought this beast of a bread machine cookbook after seeing it EVERYWHERE. 300 recipes? Challenge accepted.

First impression: This thing could double as a doorstop. It’s THICC. But in the best way—like a treasure chest of carbs waiting to happen.

What I love:

- The variety is insane. Went from basic white bread to attempting a weird-but-awesome Colonial America recipe within a week (10/10 would recommend the Graham Bread).

- Super practical. Most recipes are literally: dump stuff in machine → press button → happy dance when beeper goes off.

- Zero fluff. No artsy photos of bread on rustic tables—just pure, unadulterated bread knowledge.

Reality check:

My first sourdough attempt looked like a pancake. Turns out my $50 Black Friday bread machine runs hotter than Satan’s kitchen. The book warned me about machine differences—should’ve listened sooner.

Pro tips I learned the hard way:

1. WEIGH YOUR FLOUR. My "cup" method resulted in anything from ciabatta to cement.
2. Peek during kneading—my cheapo machine always needs extra water like it’s crossing a desert.