I can't BELIEVE how simple these recipes are. This book is amazing. My family and friends think I'm a rock star with all the awesome bread I've been able to make. I've been making an average of two loaves per day for the past few weeks and haven't really had a failure yet.The best feedback of all is that MY WIFE HAS STOPPED BUYING BREAD for our family. That's truly amazing, because we used to go through four loaves a week for breakfast toast and school lunches.Last Sunday I brought six loaves of bread and some cold cuts to a friend's Super Bowl party. You'd have thought I brought a bowl full of diamonds--people were that amazed.I can't believe how simple it is to make incredibly delicious white, wheat, rye, and sesame breads...all my favorites!I won't give away the basic recipe, but it's very simple to remember the four ingredients and their measurements. You can practically throw the book away once you master that basic recipe.So is it really only five minutes a day? Uh, no. That part is a gimmick. But it's still pretty doggone quick. It takes me about fifteen minutes to whip up a bowl of dough and clean up the mess. Then I put it in the fridge and forget about it. The next day I preheat the oven when I get home, form up a couple of loaves and let them start to rise, go change out of my work clothes, pop the loaves in the oven, and they're done before my wife gets home from work. Amazing!Any complaints?Yeah, kind of. I actually have two gripes about this book.First, I don't like the way the recipes are organized. I like specialty cookbooks (books that basically tell you how to make one thing--bread, in this case) to feature all the chapters with the main recipes and then have chapters at the end that give you ideas of things to create with those items. But this book has a few bread recipes and then a few recipes of specialty sandwiches. The sandwich recipes aren't that useful to me and they just get in the way. I make my own sausage, and my favorite sausage cookbooks (Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home and Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker) organize all the sausage recipes into chapters for each of the varieties and then put the "what to do with your sausages" recipes in the chapters at the end. I mostly ignore those recipes, because I already know what I want to cook with those sausages.Secondly, I'm surprised there aren't more recipes with grains and nuts. My family loves twelve grain bread and likes the kinds with whole grains inside. I'm surprised there's nothing like that in this book.One other minor gripe is about the table of contents. The Contents only lists the chapters, but doesn't list individual recipes. That makes it hard to find the one you're looking for. The index at the back is OK, but that's not really how most people browse a book.Aside from these small dings, the book is fantastic and I'm thrilled to have found it. I feel like I should get a commission on referrals, because I have five friends who have already bought this book after trying my breads. The breads are that good!!!Keep in mind that you'll need some equipment to do this right. At a minimum, you'll need:* Cooking Stone. I have a pampered chef pizza stone. It works fine.* Pizza Peel. That's the big wide spanking paddle that you use to put the bread in and out of the oven.* Big Bowls. Having a couple of really big mixing bowls is a must. Remember that the dough will rise better if you have a wider bowl, because the surface area creates a lot of weight (more surface area distributes the weight across a thinner batch of dough).* Flour Selection. Most of the flours are simple to find, but I had a real tough time finding rye flour._______EDIT:A month later and we're completely sold on homemade bread. I've shared loaves with some of my neighbors and now they've stopped buying store-bought bread too.A friend of mine gave me a simple suggestion that saved me a bucket of money: shop at Smart & Final. I've been buying flour and yeast at my local grocery store, but the yeast is really expensive. The yeast comes out to about $4 for every eight-loaf batch. But at Smart & Final I found a one-pound package of yeast for $3.50. That comes out to pennies for every batch of dough. It's about a $3.75 savings per batch. They also have 10 pound bags of flour for the same price as a 5 pound bag at the market. Between those two ingredients, that cut the cost by about 80%. And I thought it was cheap before!!!