Reviewed: Oct. 31, 2009

Loved it! This was so easy to make, and I'm not a bread baker typically. I don't like poppy seeds so I just glazed with the egg and it's a beautiful delicious loaf. It did take a bit more than 5c. flour though...

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liz.fox

Cooking Level: Beginning

Living In: Brunswick, Maine, USA

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Reviewed: Mar. 31, 2009

Very good - the presentation is what really makes this bread a winner.

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Alli

Cooking Level: Expert

Home Town: Wellington, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Mar. 27, 2009

Oh lord I love this bread!!! This was my first time making a yeast bread and when it first came out of the oven the crust was a little too crunchy for me. My mom, who works in a bakery, gave me an amazing tip though, if you wrap the bread up in plastic wrap nice and tight and let it sit over night, the crust softens up for you!!! I'm eating it as I right this and the crust is Perfect! I can't believe it actually worked on the first try!

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lmennecke

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Twentynine Palms, California, USA

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Reviewed: Feb. 15, 2009

First time making a braided bread, and I was pleased with the results. Nice crust with a soft and chewy inside. Like many of the reviewers, I only baked it about 25 minutes....any longer would have ended up inedible in my opinion. I was surprised that this turned out so well, as I had a heck of a time getting my milk/yeast to get that creamy, foamy look.....in fact, it never did! I tossed out two batches of warm milk and yeast before giving up and just using my third batch. Bread rose just fine. I'm new to bread making, so maybe I just need more experience under my belt.

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megannsmom

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Reviewed: Jan. 12, 2009

My 3 year old daughter helped me make this and now all 3 kids are eating slices of nice, yummy, warm bread before bed. This is a keeper! ( also didn't have to cook it the full 45 min at the end)

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mrswags

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Reviewed: Dec. 6, 2008

Black Friday, I was still "nesting", that is what hubby calls it, I love to cook and bake and will spend hours in the kitchen, I decided to make bread and found this recipe. I haven't made bread in FOREVER, and this turned out great. Looked beautiful, and I sent a picture to my son, next thing I know he is at the door asking for dinner. Two loaves gone in a day and a half. I just didn't use the poppy seeds, not really crazy about them. Oh yeah, and the yeast I used was two years past the expiration, so I proofed it.

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love2cook

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Reviewed: Jun. 8, 2008

I made this bread to go with stuffed peppers from a recipe that my husbands Hungarian grandmother passed on to me. He said it was perfect and it is so easy to put together. Mine only took 25 minutes to cook. This was better the next day after being stored in a ziplock type bag with the air removed.

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The boy's mom

Cooking Level: Expert

Home Town: Brookston, Indiana, USA

Living In: Marietta, Georgia, USA

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Reviewed: Mar. 23, 2008

This is the first time I ever tried to make bread. I chose something of my ancestry and it came out perfectly! It was delicious and looked like a pro had made it! Ha ha! Easy and great tasting. No editing at all- followed the recipe exactly!

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Aquarianrose

Cooking Level: Intermediate

Home Town: Kitty Hawk, North Carolina, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Jun. 14, 2007

The reviews make me try this one, great, just watch the baking time.

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Lucia de Wagner

Cooking Level: Expert

Living In: Guatemala City, Guatemala, Guatemala

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Reviewed: Jun. 14, 2007

I have made this numerous times now...comes out tasting awesome everytime and I don't change a thing. Which is unusual for me to follow something right on...Great tasting!

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Football Mom

Cooking Level: Expert

Home Town: La Crescenta, California, USA

Living In: Newton, Texas, USA

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Reviewed: Jan. 24, 2007

Love this bread! Perfect baked on my Pamper Chef baking stone that I received for Christmas.

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JUDI

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Reviewed: Nov. 23, 2006

Great. I put in 1 cup whole wheat flour for a little extra texture.

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kim

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Reviewed: Apr. 15, 2006

really good. Braid looked pretty.

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Mar. 9, 2006

I made this only without the poppy seeds. It was a very nice looking loaf, and turned out to be much, much larger than I had expected (this makes a good sized loaf). If I made this again I would defnitely half the recipe. This was good right out of the oven, but the leftovers did not fare so well; it took on a very chewy, tough texture the next day, and I had to throw it out.

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Mary Lou

Cooking Level: Expert

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Reviewed: Jan. 9, 2006

Someone rated this before me and suggested that a first timer not attempt this. They were correct! This was just a bit too complicated for me. I had to rate it so i could review it but I couldn't proplerly give it credit due to the trouble.

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Chevonne

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Middleburg, Florida, USA

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Reviewed: Sep. 25, 2005

This was a fantastic recipe - yielding a very yummy bread. I added vanilla to give it more flavor and liberally sprinkled on poppy seeds as my family loves them. The bread was a bit doner than I like at 30 minutes, I would suggest checking after 25.

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STARRCHILDE

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: Mar. 13, 2005

GREAT recipe! Most excellent flavor. Looks too pretty to slice into! I brushed 2 tablespoons of soft butter all over the top(s) as soon as the loaf(s) came out of the oven. Since the basics of kneading, rising and braiding are not included; I would suggest the novice baker do a little research on these three fundamental elements of baking bread, before tackling this recipe. I know the rest of us will include this delicious bread in our favorites file. Thanks so much for sharing. Peccavi P.S. Don't forget to lightly grease your cookie sheet before placing your braided dough on it for the last "rise". Anyone that's stumped trying to braid a four strand, see my Profile for my email address. I'll send step-by-step instructions.

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PECCAVI

Cooking Level: Expert

Home Town: Köln, Nordrhein-Westfalen, Germany

Living In: San Pedro, California, USA

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Reviewed: Feb. 2, 2004

This has become a favorite! I give these away and people love them. It took about two months to figure out how to braid with four strands, but they look terrific. Worth all the time!

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ADOREGZUS

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Reviewed: Aug. 17, 2002

This Hungarian Braided White Bread is the best ever. Hungarian Food is the best of all. So many different things to cook. This bread is great:)

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VISIDONNA

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Reviewed: Mar. 22, 2002

This bread was good but I would suggest to reduce the baking time,the crust got a little bit hard. I recommend it for special occasions, it looks great on the table!

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SEVERINEG

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Hungarian Braided White Bread

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