Reviewed: Jan. 18, 2009

Wonderful recipe. The whole family thought the bread was great. Will make this one routinely in the future.

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Maksim's mom & dad

Cooking Level: Intermediate

Living In: Scott Depot, West Virginia, USA

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Reviewed: Jan. 11, 2009

Oh, Wow!!!

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Christy Meek

Cooking Level: Intermediate

Home Town: Brunswick, Maryland, USA

Living In: Kirksville, Missouri, USA

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Reviewed: Jan. 3, 2009

I guess I expected this to be a little sweeter? I made as a "dessert bread", but would serve better as bread with dinner..tasty though! just wasn't what I was expecting from a "sweet bread" recipe.

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JULIESMOMMY

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Cedar Park, Texas, USA

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Reviewed: Jan. 1, 2009

Wow - this was great. This is much fresher and denser than store bought. I have never made bread before and it was so easy! I took the advice to use 1/2 cup sugar and add the extra egg yolk. I don't have a bread maker but the kitchen aid worked fine.

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Yvonne

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Nov. 11, 2008

Perfect white bread! Made the dough in my bread machine and baked it in the oven. Turned out light, fluffy and golden. Also toasts very well.

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Judy

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Reviewed: Nov. 10, 2008

I have to be careful when I make this because invariably my wife will ask me to make three more loaves once the first is gone. So unless you're really up for making this over and over and over again, don't start the cycle! GREAT bread. Very crumby though, I hold back a little on the yeast so it holds together a little better (2 tsp or less)

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FOWIE

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Reviewed: Oct. 21, 2008

This isn't your grand-ma' sweet bread because it won't give you heartburn...But it's great! I am sure if you want the EXTRA calories you could add an egg and double the butter...but I like it just fine. Mine tends to be bit well cooked but the bread machine is NEW and I'm sure that's my fault. I love my sweet bread med-rare...lol! Thanks for the recipe!!

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drodrigues101

Cooking Level: Intermediate

Home Town: Fremont, California, USA

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Reviewed: Oct. 14, 2008

Excellent recipe! Thanks so much. The first time, I reduced the sugar to about a 1/5 of a cup--and I didnt have bread flour so used all-purpose--was a nice light loaf. Great texture! The second time, I followed the recipe precisely--except I decide to run it through the bread mixer dough cycle, then took it out--let it rise about 30 minutes, and put it in the oven for 30 minute at 350 degrees. Awesome recipe--delicious--thanks!!!

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magicmuse

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Reviewed: Oct. 11, 2008

I, as many of the other reviewers, do not use a bread machine, I much prefer using a kitchen aid, bread pans and an oven. Anyway... I added some cinnamon, nutmeg and a touch of ginger and used this to make French Toast, it was amazing! This is a very easy bread to make, the dough is softer than I usually make, but I stuck to the reciep and am glad I did.

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CAPECHEF

Cooking Level: Professional

Home Town: Toronto, Ontario, Canada

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Oct. 2, 2008

My friend from Brazil was dying for some Portuguese Sweet Bread and I made this recipe and she said it was perfect, exactly like what her family made for her back home. Thank you for the GREAT recipe.

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CupKate

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Reviewed: Sep. 30, 2008

I've made this several times and is always a hit even for the pickiest eaters....

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Lisa

Cooking Level: Intermediate

Living In: Hackettstown, New Jersey, USA

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Reviewed: Sep. 3, 2008

I am a huge bread fanatic and this bread just did nothing for me. Normally I take bread out and eat half the loaf on the spot but i ate one piece and knew it wasn't what i was looking for. To dense and sweet but not in a good way. Ithink the Amish white bread recipe on here is much better.

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Nicole

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Reviewed: Aug. 29, 2008

I used MommyFromSeattles instructions because I too like the taste of oven baked over machine and this bread turned out wonderful! So if you have any problem see what she suggested. My hubby and son raved how yummy it was. We all agree never to buy store bought bread again.

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MamaHealthNut

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

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Reviewed: Aug. 21, 2008

I just baked this bread for my baby(even though he's still at work, it's a suprise for him) and it came out wonderful. The only adjustment I made was adding more flour. When the bread machine started to mix the dough seemed very moist and wet and was sticking to the sides so I just added about 3 tablespoons of flour. This bread came out perfect and you can eat it by itself or with butter. It's definitely something I'm gonna bake again.

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Jeannie

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2008

I used an extra egg yolk and 1/2 c sugar per previous reviewers. I let it cook in my 2lb bread machine with no problems. It didn't rise right out of the machine like some have said.

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Meximama

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Jul. 31, 2008

Fabulous recipe! I just dumped everything in my bread machine, put it on the dough cycle, popped it in the oven on 350 for 25 minutes and it was done! It's so much better if you bake it in the oven, the crust is much softer. Yum!

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Jodi from SoCo

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Reviewed: Jul. 31, 2008

I've made this at least 3 times (and probably a few times more). I've made it for us personally and for get togethers, everyone really loves it. Yes, it's tall and yes it falls a little at the top but people like the taste so much that they don't even notice (especially when sliced). I've had others ask for this recipe as well, I really like it and the ingredients aren't like your standard bread recipe. I make mine on the 1 1/2 pound size and I either do it as light white or medium white. Oh and I put the sugar just before the yeast at the end.

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EatingInSeattle

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Reviewed: Jul. 27, 2008

Very good ... and very easy with no bread machine.

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Sarah

Cooking Level: Intermediate

Home Town: Fort Langley, British Columbia, Canada

Living In: Smithers, British Columbia, Canada

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Reviewed: Jul. 27, 2008

This bread was delicious. However, I did have a little problem with it... Because the bread was so large as one loaf, it got slightly overdone on top and bottom. In other words, it tasted slightly burned in places. Next time I think I might make 2 smaller loaves instead of one giant one... Maybe then I can freeze one, as the giant loaf is hard for a small family to eat before it goes bad.

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