Made this on Easter Sunday. Took one warm loaf to brunch and kept the other for myself. Only changes in recipe was to use half and half instead of milk and canola oil instead of vegetable. This bread is fantastic and will become a staple. A couple of days after baking this bread, cut off some slices, buttered both sides and pan fried them. Tossed on a plate and poured on some maple syrup. Made an outstanding breakfast as it went perfect with some good dark roast coffee.

Reviewed On: Apr. 19, 2009