I was only nine or ten years old when my family got pulled into Innovative Cooking Enterprises and the bread book. I remember certain moments: Martin, my cousin, having his party at the test kitchen -- the party that brought the first kids into the bread kitchen. I remember going there every Saturday and once in a while after school, and baking, and eating, and joking, and baking some more, and, of course, eating some more.

We were still a bunch of kids and soon the kitchen became our second home, our own kitchen. It was, in fact, not until on my way home from a soccer game one day, when my mom told me I was going to the Big Apple for a demonstration, that I realized what a big project we were involved in. At first I just sat there but soon I let the excitement take over (and did what I of course had to do), stuck my head out the car window and screamed to the whole world that I, Molly Bryson, was going to New York!

Part of the excitement was finally realizing that everything we had done, our baking, the joking, the eating, the cleaning up, our tips, even some of the recipes we, as kids, had made was going to be published, remembered, and looked at all over the world. It was so much to realize at one time. It was all ours. We put everything together: every last drop of water and grain of yeast.

I thought of all the cookbooks I had seen before. I thought about how hundreds of people would constantly be making our bread and learning how to do it from looking at the photos of our hands. And things changed then, in my mind, when I realized that things like Kyle Siemen's Egg in an Egg (that he made up one day while we were working in the kitchen -- because he was so hungry!), was going to have the chance to be made and packed off in a lunchbox by strangers all over the world. In England someone could eat Kyle's Egg in an Egg for breakfast and in Nebraska it could be lunch!

We had made a book, a cookbook, and I wouldn't trade the experiences I had while making it for anything. I think the best part though was knowing that all the fun we had, and that the joy of this kid-friendly easy way of delicious baking could now be experienced by anyone.