This is a great recipe. When I'm short on eggs I substitute 3 eggs in place of the 6 egg yolks. I also use 1 3/4 t of salt.

This was my first time making bread at home from scratch, and I wanted to make something close to hawaiian bread. I love this recipe, and I'm excited to try it again! I baked it 45 minutes by distraction, and the crust was a little tough,, but the taste was awesome! Next time i'll just have to watch it more carefully :-)

Very simple and delicious. Makes a LOT of bread. It looks very pretty and professional, too.

Oh my goodness, Kevin... this is the softest and best braid I have ever made. Thank you for sharing the recipe. I made the dough in my bread machine and also took note of comments made by other reviewers. Firstly, I made 1/2 the quantity and baked only 20min (altho next time, I will make two and give away one since baking time is so short), doubled the quantity of sugar and substituted whole eggs for the egg yolks (ie. 6 egg yolks =3 eggs). Because I used whole eggs, I needed a bit more flour. I just added flour bit-by-bit and watched the dough form until I was satisfied with how it looked and felt. Still thought it could do with either a bit more salt or sugar - can't decide which one. Now this is how I've always wanted my braids to turn out but never succeeded. I can imagine this looking great if baked in a loaf tin too or with the addition of raisins.

This is so delicious! I love it! One note I want to make is that if you try to make this into one loaf, it will probably be gi-normous. I have made this twice and have always halved the recipe (the loaf is still huge!), and a half-recipe will only need 20 minutes in the oven. ( One trick I learned from Alton Brown on an episode of "Good Eats!" is to let the dough rise in a (not turned on)oven with a pan of hot water beneath it. Also, if you've ever had trouble getting the yeast to rise - like myself - make sure you stir the yeast in the sugar-water until it completely dissolves, then let it sit for a couple minutes 'til it gets really foamy.

Taste was good, but this was so complicated. Try another recipe.

Something went terribly wrong with this recipe for me. It did not come out like bread dough whatsoever. I dont know what happened.

My family loved this bread. My son was just back from hawaii and said it reminded him of bread he had there.

I did not care for this recipe. Not at all as eggy as we had hoped. bWe have made much better egg bread than this one.

I'm giving this recipe five stars because its being posted resulted in the best bread I've ever baked. I made the following changes though, per other reviewers' suggestions: I added 1/4 cup of organic honey I used six eggs total (not including the brush on egg) instead of de-yolking and whatnot. I cut the cook time down to about 25 minutes, and I probably went five or so minutes too long. This bread is fabulous for spinach dip, and went miraculously with some butter and Russian Mushroom and Potato soup from this site. Thank you so much for the recipe - the only future change I might make is to bake it in two loaves since it's so enormous!

very good,tasty, sabory,add more sugar recomende,check coking time,need too be ajusted...try....

gorgeous color, huge!, great texture, delicious. My 15 year old daughter made it, she was thrilled at the results. I will be making it again as a centerpiece for thanksgiving. When you see it, you are awestruck. =]=]

I made this bread yesterday just to give it a try. I was so pleasntly surprised. One of the members said it was bigger than expected. WOW was it. I think it tripled in size. Beautiful bread. Very pretty. So light and fluffy. I made French toast this morning for the family. Heavenly!! I will be making this recipe again. Thank you for sharing this recipe.

yummy! this is a great bread for anytime!

I cut this recipte in half & completely cooked this in my bread machine. Used bread the next day for French Toast. Really good. I also froze left over French Toast & these toast up really well in a toaster for a quick school morning/work breakfast.

I had to add more sugar and honey. I also had to cook it longer, but it still didn't taste right. I ended up making it into croutons. I will try a different recipe next time.

I decided to divide the recipie in half and it still made a HUGE loaf! I had to add a little more flour because it was sticking to everything! I used it the next morning for french toast like others suggested and it was great. My only complaint was that it was a little "eggy" for me. Still a great recipie and it looked beautiful! Thanks so much!