Reviewed: Nov. 21, 2001

Egg breads are my favorite kinds of breads to make, which is why I found this recipe so irresistible. It's super easy to make because the dough is so workable and smooth. Just don't rush the rising times. I made this into rolls instead of loaves and they were good. Excellent with jam or cream cheese.

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Lori

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Reviewed: Nov. 13, 2001

Very impressive and great tasting.

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MCGARRITY

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Reviewed: Oct. 8, 2001

Thank you for sharing this great recipe. Everyone in my family including my mother LOVED this bread. Thank you sooooo much. Impress people and fix this bread.

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KANOKA

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Reviewed: Sep. 15, 2001

Absolutely delicious, I now make this any Friday I get the chance. I highly reccomend this, add honey for an extra sweet treat. The color and texture of this challah is incredible!!! I've never had better.

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SNOWFLAKE7

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Reviewed: Jun. 3, 2001

This is, by far, the easiest recipe I've tried and the result was spectacular! incredible evenness, texture and flavor. It looked very impressive and is disappearing at a rapid pace!

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BLACKEE-CHANN

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Reviewed: May 29, 2001

Bread turned out tender with a deep yellow color and slightly sweet taste - delicious!

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BCV001

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Reviewed: May 5, 2001

I will make this bread again. It turned out well, but I had to add a couple cups more flour than the recipe called for.

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RGRAWEY

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Reviewed: Apr. 16, 2001

A very successful recipe! It works great for hamburger buns as well as cinnamon rolls (just add 2 tsp. more sugar) For the best results do not rush the raising times. Chaeya

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CHAEYA

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Reviewed: Mar. 5, 2001

This for sure makes 2 loaves. I added a shot of Anisette to this. It turned out great. It is a light and fluffy bread. I think you will be pleased with it. Try it!

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LISA SIMONETTA

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Reviewed: Feb. 15, 2001

I tried this bread for a birthday party. It was the worst egg bread I have ever tried. I do not recommend it.

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MEGHAN DEATHERAGE

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Reviewed: Feb. 13, 2001

I've made this bread several times and no other egg bread comes close to it.

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JIMBROWN

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Reviewed: Feb. 10, 2001

This bread turns out great every time with no quirks. An exelent recipe even for begining bread-makers. Very rich and full flavored, and not too sweet or distracted. :)

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THOMAS WALTERS

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Reviewed: Feb. 5, 2001

The first time I made this recipe, I got rave reviews from my guests. Just for kicks, I added 1/4 C of honey (to a double batch) the next time I made it, and now I am told it is the best challah ever.

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SYNSYGHT

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Reviewed: Dec. 26, 2000

This is so delicious. For the first attempt at an egg bread recipe...it was easy, fast and came out wonderfully delicious. I figured it would make a great gift and ended up making 3 loaves because my family and I couldnt help but eat the first ourselves......GREAT!!

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Nana

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Reviewed: Jul. 23, 2000

This is one great tasting egg bread, I made it last weekend, my sister had come over just when I was pulling it out of the oven, and all she said was you made this, it looks like it came from a bakery. The loaf is huge, next time i am going to split it in half and make 2 loaves.

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BAM19

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Reviewed: Jun. 28, 2000

The loaf was huge! Next time i will split the dough in half and make 2 loafs. My little brother loves it!

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SBK465

Living In: Seattle, Washington, USA

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Reviewed: May 16, 2000

This was wonderful. The loaf was huge! Next time I might try to divide it into two loaves. Tastes wonderful!

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MALCOLMS

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Reviewed: Apr. 22, 2000

This bread is delicious and tastes like a very rich challah bread. I made it today (day before Easter) and it was enough for 2 medium loaves. This is a very rich recipe, not at all for the dieter, but something to perk up up a holiday meal. The dough was very sticky so added flour at the mixing stage a little at a time. You may need to add more based on stickiness. It is very good tasting!

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DIMABS

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Reviewed: Apr. 21, 2000

This is a great recipe but don't be surprised when you let your dough rise that it looks quite small.When you let it rise the second time,it double's in size,and one more thing, it grows even more when you bake it. It truly is a wonderful piece of art. Go a head and try this one.This is a recipe that you can be proud to say you did it.

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