I'm a sleeves rolled up type bread maker.. I don't think it's that hard, unless I'm unusually tired and I like the results, although I'm going to have to do some measurement adapting for altitude here in NM (which I've checked out with some nudging) and I like the good old recipes, especially - y'all know me - the italian hearth breads (just order Carol Fields Italian Baker
, preferably used since you'll only get it dirty the first few times you play with one of the many recipes). If I go for anything newish, it'll be to follow some of Jim Lahey's recipes - he's the guy who started the no knead bread fervor a few years ago. Thing is, I like
kneading, that's half the fun, especially for some of the 'wet' doughs that call for some slapping of the dough, take that, whap!