Reviewed: Sep. 3, 2011

My husband loved this!! I put it in a round pan. When it was done i put melte butter and sprinkled sugar on it. Totally great!

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Reviewer:

Cindy Lou

Cooking Level: Intermediate

Home Town: Marshalltown, Iowa, USA

Living In: Georgetown, Texas, USA

Reviewed: Jan. 20, 2011

This was so much fun to make. It was my first time making bread at home and I'll definitely use this recipe again.

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Reviewer:

Julia T.

Cooking Level: Intermediate

Home Town: Humble, Texas, USA

Living In: Beaumont, Texas, USA

Reviewed: Nov. 25, 2010

I made this bread with my thirteen yr old daughter and it turned out wonderful, the bread is soft inside and chewy outside. I will say that this bread took a total of 4hrs start to finish to make.

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Reviewer:

sfronek

Cooking Level: Intermediate

Reviewed: Oct. 23, 2010

Good recipe and pretty to look at

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Reviewer:

KLMAZZ

Cooking Level: Intermediate

Home Town: Charleston, West Virginia, USA

Reviewed: Oct. 5, 2010

Great Recipe! I made this for my sister's wedding reception and it was a BIG hit. I altered it only slightly to suit my needs, and I made four loaves instead of two per batch. I made over forty loaves of this bread! It's especially tasty with an olive oil dip. Trust me, it's amazing!

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Reviewer:

countrygirl

Cooking Level: Intermediate

Reviewed: Sep. 21, 2010

This bread does take some time to prep before cooking. I tried cooking 2 loaves at once in my oven, and the tops began to burn on both at only 27 minutes. I recommend watching your bread carefully and checking them at 20-25 minutes since some ovens may run hotter or cooler depending.

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Reviewer:

hungrypanda

Cooking Level: Intermediate

Reviewed: Aug. 1, 2010

This recipe makes 4 very large loaves. It rises fast and furious. I used 4 egg yolks instead of 3 eggs because I had extra yolks from another bread and it turned out just fine.

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Reviewer:

fallingapot

Cooking Level: Expert

Home Town: Bridgeton, New Jersey, USA

Living In: Magdalena, New Mexico, USA

Reviewed: Feb. 7, 2010

I modified the recipe: Whole Wheat Flour, Organic Soy Milk, Grade B Maple Syrup, Sea Salt and Flax seeds. I let it sit in the bowl covered while I attended class, I made three small loaves since whole wheat flour doesnt rise as well. It was an awkward taste but after i refrigerated it for a day and toasted it with butter before i consumed it was very delicious! Next time I will probably knead the flax seeds in because it made the exterior too hard. Also I will use whole wheat pastry flour since it is a bit more refined. Thank you for posting this recipe, it was fun to see if I could make my own bread

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Reviewer:

mary8810002

Cooking Level: Beginning

Home Town: New York, New York, USA

Living In: North Lauderdale, Florida, USA

Reviewed: Jan. 24, 2010

Easy to make, tasted great! Will be making again....and again... and again.

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Reviewer:

bake'n'trucker

Cooking Level: Beginning

Home Town: Stony Plain, Alberta, Canada

Reviewed: Mar. 16, 2009

I love this bread! Turns out perfectly every time. I might make up the dough the night before and keep the braided loaves in the fridge overnight, pulling them out about an hour before baking so they finish rising. It would be nice to have it fresh in the morning without getting up at 4 am!

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