Reviewed: Mar. 28, 2013

I tried this recipe yesterday and it turned out fabulous! Light and moist! I only had all purpose flour, so that's what I used. Otherwise, I followed the recipe exactly. I liked it so much, I'm going to make it again today with bread flour! I think it will taste even better! I agree with other reviewers that a tighter braid would like prettier. I'll have to work on that, but it tastes great no matter how it looks! So easy to make!

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Reviewed: Mar. 13, 2013

Can't believe I never reviewed this recipe...have been using for a couple of years. It is fantastic! I make just as written except usually use 4 1/2 cups of flour. I also sprinkle with sesame seeds or poppy seeds after the egg wash. This is an unbelievably great recipe, which my husband loves! Thank you SO much for this wonderful recipe...now if I could only braid the bread better!

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Cynthia

Cooking Level: Intermediate

Home Town: Wolfe City, Texas, USA

Living In: Abilene, Texas, USA

Reviewed: Feb. 7, 2013

I make this recipe every week now and I think it is outstanding. One point of disagreement with the reviewers here - yes the dough is sticky, but adding so much additional flour changes the texture away from the tender and light qualities of the original. I've found that if I am diligent about having floured hands and a floured board (but not too much flour!) the stickiness problem drops considerably. It also helps to divide the recipe into 3 loaves rather than 2, and to flour a pastry cutter to help transfer the loaves onto the baking stone. also, to get a super shiny glaze, egg wash once after braiding, and a second time after rising. enjoy!

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Reviewed: Jan. 13, 2013

Having read previous comments, I knew this recipe might come out wet and sticky. It was extremely wet and I added quite a bit of flour during initial cycle. However it really did not rise. I baked it in a bread pan. It did not bake well and the center was not done. I usually have good luck with other well rated recipes, but I was very disappointed in this one.

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MAKITA_CARLSON

Reviewed: Dec. 30, 2012

Outrageously good! I see no reason to ever use another bread recipe. Usually I find homemade bread bland and disappointing, but this is great and the texture was perfect. I know some people have mentioned consistency problems, but mine was perfect - flour is finicky. On a relatively dry, cold day, my dough was smooth and satiny and perfect, and I used all of the proportions listed in the recipe (maybe a bit more salt). Thank you so much - great recipe!

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ZeldaSayre

Cooking Level: Intermediate

Living In: New Paltz, New York, USA

Reviewed: Nov. 7, 2012

i love this recipe i have had to put a little more flour but it always comes out perfect and last week i made it into whole wheat bread :D

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kat453

Reviewed: Oct. 13, 2012

This is the recipe I use every week. I add vanilla (1-2 tsp).

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bsgolob

Reviewed: Sep. 20, 2012

I made this recipe exactly as directed, and THEN read the reviews...so I had a moment of panic when I thought for sure it wasn't going to turn out right. But, much to my delight, I had no problems. The dough was slightly sticky, but nothing a little flour on the hands couldn't fix. It was easy to work with, and it turned out wonderfully! We really enjoyed this bread, and I will be making it a lot. Also, if anyone is in need of a good laugh, I submitted a picture of my bread. The camera made it look yellow (which it is not in real life, it is a lovely brown), and my braiding skills leave much to be desired (as my daughter has been telling me since she could talk), but the bread is delicious and that is what matters :)

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