Instead of making the traditional Sally Lunn buns like they do in Bath - I prefer to make a whole loaf of this brioche-style bread.
I was hoping that it would be a little sweeter than it was, but it was still very good. It made a large, tender crumb bread. Simple to make, I shaped the dough in a knot for added interest. I look forward to using the leftovers for French toast. - 03 May 2013 (Review from Allrecipes AU | NZ)