Reviewed: May 16, 2009

This recipe was a huge hit and it turned out so well! It came out of the oven perfect and so pretty....and it tasted even better. It makes a very large bread, I did not alter it in any way. Will make this over and over! Thanks!

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meljeffnkids

Cooking Level: Intermediate

Home Town: Billerica, Massachusetts, USA

Living In: Savannah, Georgia, USA

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Reviewed: May 11, 2009

This was easy to make and tasted great (the cardamon was lovely). It does make a very large loaf of bread and I will cut the recipe in half to make for my family of five each year. The kids even enjoyed helping to roll and twist the dough as well as add in their own colored eggs.

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HOTHAIR22

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Reviewed: May 1, 2009

This recipe is the way I remember Easter Bread from when I was a little girl. Thank you so much!

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TWINKL4U

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Reviewed: Apr. 13, 2009

Very good, my family loved it. Great sweet flavor with the cardomom.

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lovejam

Cooking Level: Expert

Home Town: Cassadaga, New York, USA

Living In: Rochester, New York, USA

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Reviewed: Apr. 8, 2009

Wonderful! I cut the recipe in half and I'm very glad I did, because the bread expands a great deal!! Half of the recipe (8 servings) is just right to bring to a special event, without using too many ingredients.

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tracey

Cooking Level: Beginning

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Reviewed: Oct. 14, 2008

I made these fabulous Easter Breads and they came out delicious!!! I didn't have cardamom so I subbed some boiled anise water instead (1 tspn anise seed boiled in 1 1/2 cup water). Efharisto! (thank you in Greek)

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anna

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Reviewed: Mar. 24, 2008

I have made many different Easter Bread recipes, and this is the best by far. Thank you!!

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PamN

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Reviewed: Apr. 10, 2007

I did not put the dyed eggs in. But everyone RAVED about this bread at easter dinner. I didn't have Cardamom, so I used ginger. I also doubled the first rise and placed it in a spring form pan after forming the braid ring, placed in the fridge for 3 hours until I had time to put it in the oven. Would make again and again

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ksoclaire

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Reviewed: Apr. 9, 2007

I made 3 of these for Easter to give to family. They came out beautiful and very big. I think I would either add one more egg or space the 3 eggs a little better. I was curious as to how the cardamon would taste in the bread, I've never added it to bread before. The bread was delicious, makes a good breakfast bread toasted with butter. Thanks for the recipe.

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Eva

Cooking Level: Expert

Home Town: North Bergen, New Jersey, USA

Living In: Port Jefferson, New York, USA

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Reviewed: Apr. 7, 2007

I followed the recipe as it was shown here and the bread turned out absolutely fantastic! It looks JUST like it does in the picture, smells great and tastes great!

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