Last weekend I made two batches of Anadama bread from Peter Reinhart's Bread Baker's Apprentice, and it was without a doubt, the best bread I've ever made. In the last year or so, I've done a lot of experimentation with baking, but haven't had a lot of success with bread. It's easy to blame it on our oven (which sucks), my technique (which could use some improvement), or my attempts to use whole-wheat flour all the time, regardless of what the actual recipe calls for.
So, in large part because of the excellent recommendations in the book (but also I have been learning, and I finally got some luck), I made the best bread of my life. The rise was great, the texture was awesome, the flavor was superb. Toasted with some butter and honey, it was totally sublime.
And with all of that, I know I have a long way to go before I'm really proficient at this. I can't wait for the move into the new house to be over (T-10 days) so that I can experiment a lot more.