I am updating this review. I made it again, followd the recpe exactly and ended up with 3 beautiful braided loaves. I'm sure in my earlier effort (below) I used the wrong amount of yeast, and possibly other ingredients. Don't do that! I don't know what happened, or what I did wrong. I scaled the recipe down, using the online tool, and used 2 pks of yeast and the proportional amount of ingredients. I followed the directions exactly. I even portioned out the amount of water/milk to use at the beginning and along the way. The dough was soft, as indicated in the recipe, and rose as I expected it to. But it was so soft that even after it rose to double or more its original size, it was still so soft that it was impossible to braid! It was closer to slime than braidable bread dough. I worked in more flour as I tried to stiffen it up enough to braid, and eventually gave up and just sort of "fake braided" it so it looked a little closer to a braided egg bread. It tasted ok after baked, but I'm sure that the extra flour I added affected the flavor. Has anyone else had trouble braiding this? I may try it again in the future. I did this on a very busy and stressful Christmas Eve, so maybe I slipped up somewhere. I've had success with other breads before, but this one was a real challenge.
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I am updating this review. I made it again, followd the recpe exactly and ended up with 3...