Reviewed: Jun. 17, 2010

it was ok, it needs more sugar. the kneading was a sticky mess i had to add flour while i was kneading so i could free my fingers from the stickyness of the dough. it bakes really fast, i got distracted and left it over 40 min. i guess it only takes about 25 min. it was dark on the outside but the core was fluffy. i would probably modify it next time by adding sugar or honey and some butter to add flavor.

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Reviewer:

Hilda Del Real

Reviewed: May 28, 2010

1/2 the recipe and add a little more salt... it comes out of the oven looking great :) I will totally make this again.

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Reviewer:

jtimion

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Huntsville, Alabama, USA

Reviewed: May 9, 2010

I made pecan rolls with this recipe-amazing...

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Reviewer:

Edgecliff Farm

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Prineville, Oregon, USA

Reviewed: Apr. 12, 2010

Delicious! Light and fluffy, crispy outside. Halved recipe, baked only 22 mins.

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Reviewer:

Lily Butler

Reviewed: Mar. 14, 2010

I did the same as others and halved the dough. Made one nice loaf. I had a little problem because I was short an egg, but I just used the whites from the 6 eggs I only needed yolks of and made do. Very good bread but boy did it make a mess of my kitchen! Super sticky and hard to manage during the kneading process. Other than that, though, it was good. My first time to make it. Can't wait to put it in my French toast casserole for the morning!!!

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Reviewer:

Kathryn Ham

Cooking Level: Intermediate

Living In: Richardson, Texas, USA

Reviewed: Feb. 24, 2010

Excellent Tasty Recipe, But yes Reduce Cook time on One full Loaf by 7minutes.. comes out perfect.. This a family lover

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Reviewer:

ExecChef

Cooking Level: Professional

Home Town: Morristown, New Jersey, USA

Living In: Atlanta, Georgia, USA

Reviewed: Feb. 13, 2010

Perhaps I screwed up the recipe, but I followed the directions and the bread was heavy and dry, didn't rise very much, the top cracked and was unusually hard.

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Reviewer:

Ryan Tribbett

Cooking Level: Intermediate

Living In: Salem, Oregon, USA

Reviewed: Jan. 18, 2010

I found this to be so good although I really think it needs a tiny bit more sugar.

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Reviewer:

bsbaby

Reviewed: Dec. 14, 2009

I cut this recipe down to 1/3 and it was fairly easy. The bread had a wonderful texture but definitely needed more sugar, or something else...I will try again with a few changes.

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Reviewer:

misscarolb

Cooking Level: Intermediate

Home Town: Half Moon Bay, California, USA

Living In: Enterprise, Alabama, USA

Reviewed: Dec. 11, 2009

This bread did not have much flavor and I used farm eggs. It seems like the salt or something needs to be tweeked. The free range farm eggs were very dark orange and made a beautifully colored bread.

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