Reviewed: Nov. 21, 2008

Really nice bread. Very easy to make and tastes great. Cross between a cake and a bread. Braided mine and baked on sheet pan. Made excellent french toast. Will make again.

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Reviewer:

jswat5

Cooking Level: Expert

Living In: Hope, British Columbia, Canada

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Reviewed: Jan. 23, 2007

I wasn't impressed at all with this.When it's baked in a tube cake pan you expect it to taste like a cake as well.I could taste the vanilla in this but that wasn't enough to save it from tossing what's left in the garbage.Maybe this is what they used to eat in the 17'th century but not now.In case you can't tell,I won't be making this again.

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Reviewer:

WHATAYAWANT

Cooking Level: Beginning

Living In: Calgary, Alberta, Canada

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Reviewed: Jul. 12, 2005

This is a wonderful example of an old-time tea bread-light,sweet and easy to make.An excellent choice for the first-time breadmaker and old pro alike. I must point out,however, that it is not a fried bread as it is described.It's more of a yeast cake. I served mine with homemade lemon curd and both recieved rave reviews.

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Reviewer:

RACHELSMOM

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Reviewed: Oct. 25, 2000

A quick and easy recipe for a wonderful old, traditional (and historic) bread. This was always kept at Jefferson's Monticello. Makes wonderful French Toast, Bread Pudding and Breakfast Sausage Casserole.

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