Reviewed: Nov. 29, 2009

Excellent Bread! The only different thing I did was leave out the poppy seeds. It was amazing with Thanksgiving dinner - Everyone loved it. However, this did take a long time to rise - but that may have been only because the chef put it in a cold place to rise (why?? I have no idea) but all things considered, it was very good. I will make this again, just for fun eats :) ***** 5 stars

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Kitty Cookie 14

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2009

I proofed my yeast with the sugar/water first instead of throwing it in with the flour since that's how I'm used to baking bread. I didn't read some of the reviews until afterwards and wished, as some recommended, that I had added an additional egg. Very light and fluffy, almost too fluffy. Thank you for sharing this recipe.

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Apr. 30, 2009

What a show stopper! I made mine the night before and slipped it into a recycled bread wrapper and had a hard time convincing my guests that I didn't buy it! I am pretty new to yeast breads and this was very easy for me.

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Mar. 1, 2009

This was heavenly. I took the advice of others to add an extra egg + yolk and increase the sugar to 1/3 cup. We ate it with homemade Toscana soup. It was so cozy.

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Yummy!

Cooking Level: Intermediate

Home Town: Fort Walton Beach, Florida, USA

Living In: Elmendorf Afb, Alaska, USA

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Reviewed: Jan. 28, 2009

This was a hit! I used to work in a bakery, and it tasted just like the egg bread the baker made! I would make this over and over again, I will make more to share next time, it's like a peice of art!

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KKUBICEK04

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Reviewed: Dec. 22, 2008

Easy to work with dough + spectacular results + easy to play around with = awesome recipe! (I made four loaves of braided sausage and cheese bread using this dough, which were fantastic. I'm going to do cinnamon & raisin next.) Thanks for sharing!

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shanagan

Cooking Level: Expert

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Reviewed: Dec. 10, 2008

needs more eggs, honey instead of sugar, and olive oil instead of vegetable oil.i have been making this for many years and it is good but my recipe tastes heavenly

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FAIRYLADY1

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Reviewed: Mar. 23, 2008

Very easy and delicious! I followed a previous review and added an extra egg and extra yolk. The family really enjoyed it!

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ericsgirl51987

Cooking Level: Expert

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Reviewed: Feb. 6, 2008

Good bread as written but not enough eggs in it to make it 'Egg Bread' and the original recipe got too dry the next day and was a little bland. Since then, I have increased the sugar to 1/3 cup, increased to 3 eggs plus a 4th extra egg yolk and 1 full teaspoon salt and it was divine. The extra egg and yolk added a lot of moisture and stayed moist the day after! It also created a denser loaf but still very tender when you bite into it and the extra sugar gave it an extra little sweetness that made the bread fantastic even on it's own. Make it with my alterations and you'll get a rich, dense, tender, moist (and stays moist!), slightly sweet egg bread. I also just divided my dough into 2 big strips and made a simple twist. Bake exactly 25 min.

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MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 24, 2007

I tried this recipe for Thanksgiving because it sounded so easy..... it was~! I'll make it again because it is so pretty and soooo tasty. It looked beautiful on my holiday table and everyone enjoyed pulling off their own piece(s)!

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Linda H

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2007

The mixing instructions seemed strange... I'm used to proofing yeast with the sugar and warm water. Plus, the yeast didn't completely dissolve following this recipe's directions, and if I look carefully, I can see little bits of yeast in the bread. I think I'll follow the traditional method of mixing bread for this recipe next time. Also, the second rising took closer to 1hr than half an hr for me, and I was using a 105F oven to proof it... perfect temp for yeast. The resulting bread was light and fluffy, though I still would change the steps around.

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mayura

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2007

Turned out great! Tasty and attractive with a light, fluffy texture on the inside. Will make again and again.

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eiskyjente

Cooking Level: Intermediate

Home Town: Centralia, Washington, USA

Living In: Lappeenranta, Etelä-Karjala, Finland

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Reviewed: Apr. 1, 2007

I was in a jam for some quick bread for dinner and couldnt find my recipe book so I came on here and found this fabulous bread. It was easy to do and fun I might add. This bread came out perfect, just the right kind of light brown, soft and absolutelyn delicious. I left off the poppy seeds but still did the egg wash which gave it the perfect browness. My family is in love with the recipe, thanks for a great bread.

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