The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 23, 2009
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 :-)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 18, 2009
The most beautiful bread I've ever made. I read the reviews and divided it into two loaves. They were both HUGE, beautiful and delicious! It does only take about 25 minutes to cook though.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 27, 2009
LOVE LOVE LOVE LOVE LOOOVE this bread! I found the recipe a few weeks ago and Ive already made it about 6 times. I usually make it as is or sometimes I double the sugar. It always comes out PERFECT. PLEASE WATCH THE COOKING TIME! Ive never cooked it any longer than 30 minutes when making one big loaf. Ive been making 2 loafs from this recipe, and they only take about 25 minutes usually at the most. This bread is also very good the next day. I am so glad I found this recipe, its a keeper!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 31, 2009
This is requested at every function I attend... they absolutely love it. It barely has time to cool before they're pulling plugs out and eating it up.
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 23, 2009
Nice airy bread but to dry for our tastes. I will try this again and see if it improves. I will add a little more sugar, melted butter and not cook as long (I cooked 29 minutes and it was very crusty)maybe 20 minutes as I see others said. Wish I had read reviews first.
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Cooking Level: Expert

Home Town: Centralia, Washington, USA
Living In: Rochester, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 12, 2009
Turned out well. I advise adding more sugar so have more taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 1, 2009
I halved the recipe. Used 1/4 cup warm water to proof yeast; added pineapple juice to make required liquid, increased sugar to 1/3 cup, and baked for 25-30 minutes (all ovens vary). As soon as it's cool enough, I have a slice, because it's gone in no time. My family can't get enough of it.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 2, 2009
I must have done something terribly wrong - came out very gooey.
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Sue

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 17, 2009
This recipe was great! I followed the directions exactly, except for the time it took to bake. I baked mine for about 20 min and it turned out perfect! The family loved this bread and it was so easy to make!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 7, 2009
This bread came out so good. I cut the recipe in half and came out with a huge loaf. I don't know what I would have done if i made the whole thing. (baked in 2 batches?) I did let it rise an extra time, but it was soooooo good. I will defenitly make again. I used this bread in the baked french toast recipe and it's in the oven now yum!
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Cooking Level: Intermediate

Home Town: New Port Richey, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 28, 2009
Absolutely deserves 5 stars! I halved the recipe, added 2 Tbsps. honey for kicks, and sprinkled poppy seeds on top of the egg wash. One added note about this bread - unlike almost every other homemade recipe out there, this one remained acceptably fresh and soft for three days in a large ziploc bag - that's very rare and valuable!
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Cooking Level: Expert

Home Town: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 25, 2009
I halved the recipe and, as other reviewers suggested, just used 3 whole eggs. I also added 1/4 cup of honey. I was not happy with the results--the bread did not rise enough and was crumbly? BUT, since I didn't stick to the original recipe, I didn't think it was fair to ding the rating too much. Just thought I'd warn other cooks to think twice before tweaking the original version too much.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 22, 2009
This is on of the best recipes I have used. It is so easy and make. the whole recipe will make 2 big loaves. So I. make 1/2 the recipe for just the two of us. The amount of flour depends on the size of the eggs. Also, I use 3 whole eggs and forget the egg yolks. I always buy jumbo eggs so in half the recipe I use almost 3 cups of flour, also I use 1/3 cup sugar. So it is an easy recipe to add your own influence too. No matter what you do, it turnes out delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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Reviewed: Jan. 12, 2009
Very moist and tender. I used 1/3 cup sugar for a little sweeter taste.
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Cooking Level: Expert

Home Town: Bellevue, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 9, 2009
A fabulous recipe! I added a 1/4 cup honey but otherwise didn't alter the ingredients. I proofed the yeast with the sugar for about 10 min before adding the rest of the ingredients. I made two loaves from the resulting dough rather than one and let them rise a bit longer than called for during the second rise. They made very normal-sized challah loaves. Beautiful and very delicious. They only needed 20- 25 minutes in the oven. I sprinkled them with kosher salt before baking and they looked great. I think they turned out perfect, and I have tried a wide variety of challah (or egg bread) recipes on this site. Thank you, I have a new go-to recipe for my challah!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 7, 2008
Absolutely awesome! Added 1/2 cup honey and made two yummy loaves!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 4, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 7, 2008
Very simple and delicious. Makes a LOT of bread. It looks very pretty and professional, too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 24, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 23, 2008
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.
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