I'm not huge on posting food pics here because I'm not that good a photographer or food stylist. However, lately I've been making the BEST bread that I feel like boasting about. I got Bread Matters on Sandra's recommendation and apart from being an enjoyable, revelationary and revolutionary read it's opened new doors in my bread making. I cranked up a rye flour sourdough starter and use that with our home-ground wheat flour and usually some soaked grains to make a tasty, filling, long-lasting Vogels-like loaf. I do feel revolutionary making bread using no commercial yeast, just the wild beasties I've cultivated in my kitchen;-)
Nothing better than topping it with M(nearly)10's homemade grapefruit marmalade!
I use a fancy schmancy French loaf tin. It's double walled which helps give a nice evenly cooked, lovely crusted loaf. The finish is polished for non-stick-ness rather than the gross teflon non-stick stuff that eventually chips off into your food to poison you;-) I need to get a couple more so I can cook a weeks worth of bread on one day. One major benefit of the bread is its long-lastingness.
I love how our children's literature reflects stuff in our family life - as it should. The Giant Jam Sandwich baker doesn't add any strange preservatives to his huge loaf.
The only filler the In the Night Kitchen dudes try to add is Mickey;-)