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Cinnamon Swirl Bread - The Bread Bible by Rose Levy Beranbaum

4/5 - Enriched sandwich-type dough but with dry milk instead of liquid milk. Still does not beat mom's cinnamon bread, but perfectly nice, I will finish both loaves. Uses an egg to stick the cinnamon sugar to the dough, but has you apply it as you roll as well, so the recipe uses it almost all up (i.e., feels like less of a waste). Still didn't fully prevent gapping!

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No-Knead Crusty White Bread - King Arthur Baking Company

4.5/5 - The kind of bread that makes me remember there is nothing better than bread fresh out of the oven with butter and maybe a little honey. The crumb on the first and third days was denser, better to me than the original Lahey recipe. Loses half a point because I don't need to make 3 loaves worth of dough at a time, even if I can keep it in the fridge for a week.

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(Chocolate) Hazelnut Brioche - Bread Toast Crumbs by Alexandra Stafford

3.5 -- Not bad! I added chocolate to the recipe, and that may have taken away from the hazelnut effect. Hard to judge because we gave one loaf away and Stevie ate most of the other, so I may try again.

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Homemade Cinnamon Swirl Bread - Sally's Baking Addiction

3.75/5 -- It's fine! An enriched sandwich bread-type so a little fussy, using an egg white to hold the cinnamon sugar down and prevent gapping felt like a waste of an egg for not much gain

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Coconut Bread - Bread Toast Crumbs by Alexandra Stafford

3.75/5 - Light coconut flavor, not too sweet. I wasn't sure what to do with it, but it turned out to be a good afternoon treat bread toasted with some chocolate on top. Probably only make again if I needed to use up some coconut milk/coconut flakes.

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Light Brioche Bread - Bread Toast Crumbs by Alexandra Stafford

3.75/5 - It was fine! Exactly what it said on the tin, not as soft or rich as a full brioche, but I ate the whole thing. Good for sandwiches and for snacking with nutella.

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Homemade Soft Breadsticks - Sally's Baking Addiction

3.75/5 - Olive Garden copycat! Relatively easy and quick, but best fresh out of the oven; does not keep or reheat super-great

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Cheddar Parmesan Bread - Bread Toast Crumbs by Alexandra Stafford

4.5/5 - Best cheese bread I've done so far in terms of flavor and ease; still a tiny bit of room for improvement, but will make again for sure

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Shokupan (Japanese milk bread) - Serious Eats

4/5 - A tender white bread with a good crumb; uses sweet rice flour for the yudane so kind of fiddly. Need to make it again to be sure of the rating, but the SDC liked it.

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Asiago-Crusted Skillet Bread - Sally's Baking Addiction

3.75/5 - It was fine! Didn't love the fresh garlic in it (took away from the cheesiness) and mine came out closer to focaccia than a full loaf shape, but I ate the whole thing eventually

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Pretzel Parker house rolls - Smitten Kitchen

4.5/5 - Got rave reviews from the SNDC; a nice soft, buttery dinner roll with a subtle pretzel flavor, relatively quick and easy (no boiling, just a baking soda wash before baking to pretzel them)

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Chocolate Bread - Bread Toast Crumbs by Alexandra Stafford

4/5 - Good chocolate flavor, nice afternoon treat bread with ricotta or mascarpone cheese

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Maple Oatmeal Bread - Bread Toast Crumbs by Alexandra Stafford

4/5 - Not as good as Aunt Deb's Oatmeal Bread, but very quick and easy, nice texture, just barely sweet. Would try with a milder whole wheat or all AP flour next time.

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Big and Bubbly Focaccia - King Arthur Baking Company

4/5 - Better crumb than the Serious Eats, still a little fiddly (the bowl folds!)

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Baguette - The Bread Bible by Rose Levy Beranbaum

4/5 - Classic baguette! Maybe a little better than the King Arthur recipe but takes longer and more fussy (can be done in for dinner if you make the poolish & scrap dough ahead of time and the main dough at 7:30am the next morning, but a lot of active steps over that day)

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Roasted-Garlic Focaccia - Serious Eats

3/5 - It was fine! The roasted garlic on top burned in the high heat, and it was not quite as airy as some other recipes, but I liked the garlic butter finish.

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Brioche- The Bread Bible by Rose Levy Beranbaum

4/5 - Surprisingly light for such an enriched dough, soft and barely sweet. Shown here sliced to be turned into bostock -- 5 out of 5 use of bread.