Reviewed: Jun. 11, 2008

Don't complain. Look at the recipe -- sugar and eggs at that amount slow down the rise time. You can either let it rise longer or add a tbsp of yeast to the ingredients. You'll have a lighter loaf. Otherwise, if you like denser, give it some time to rise. Overall, excellent recipe for such a very sweet bread.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Melanee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 21, 2004

This is a very good sweet bread! Contrary to the earlier reviewers' negative comments, I think this type of sweetbread is supposed to be rather dense, which is exactly the appeal. If you bake all 6 at the same time, however, increase bake time to 45-50 minutes at sea level, and rotate the pans between shelves halfway through to avoid burning the inside crust. Also, while I, too, found that the dough didn't rise nearly as much as expected, it did rise to a perfect level during baking. Hang with this recipe and you'll get a perfectly delicious sweet bread!!

Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

BAKERDAN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 9, 2003

I don't know if yeast I used was just bad, but I made this recipe for Easter, and the dough never rose. The bread ended up being more like a loaf cake or a spice cake/bread consistancy. I wouldn't recommend using this recipe if you want a fluffy sweet bread.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

MICAELA12000

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 16, 2001

There must be amisprint on this recipe, it never stiffened up, I could have poured it into the pans. I have made this before so I know what to expect and this was not it.

Was this review helpful? [ YES ]
18 users found this review helpful