I have never baked bread before, but this recipe was easy to follow. I would only add that it helps to put the bread in the oven at about 120 degrees or so with a pan of warm water at the bottom. It seemed to make the bread rise faster. The results were amazing and all four loaves were eaten by friends and family in less than a day! This recipe is sure to please.

I really liked this bread. It was simple to make too- and I felt quite accomplished. ;) The only thing is... I thought, there is no way this amount of dough can make 4 loaves. So I decided to make only 3. It would have been perfect.... but I didn't take into account the fact that larger loaves need more baking time. So my first loaf had a raw spot in the middle. I was scared of it happening again, so my second and third loaves were a little over-baked. But this recipe is great because both the under and over-done loaves tasted wonderful! Even my dad, who never says a word of praise about anyone's cooking, said "Wow, this bread is really good!" :D

Excellent bread recipe! Fast and Easy and leaves lots of room for creativity. I am usually not a big fan of cardamom but really like it in this as it is really mild and adds a nice hint of flavor. I added minced garlic to the top of the loaf and it is WONDERFUL with the cardamom and instead of white sugar for the top, I used the large granule sugar (turbinado). Highly recommend this recipe! Will be making this bread again soon.

I have a recipe almost identical to this one (uses half the amount of ingredients and makes one large loaf) - it is absolutely delicious! If you're looking for a sweet bread with a subtle spice, give this one a try. My husband and toddlers love it! Although it can be made into loaves - it's much more beautiful presentation when braided. TIP: Instead of using an entire egg, whisk 1 tablespoon water with 1 egg white - then brush the loaf (loaves) and sprinkle with coarse sugar - it's a simple sweet touch! Also for those concerned with how to tell when bread is properly cooked enough - insert an instant read thermometer into the bottom of the loaf. The bread should register between 195° and 205°F (the higher temp is for wet/sticky doughs).