Meanwhile, mix all other ingredients except flour in another bowl. Mix melted butter in last, being careful to whisk it in very slowly so as not to scramble the eggs.
Put all 6 cups of flour in a large bowl. When yeast is ready, pour egg mixture in bowl, then yeast mixture. Stir gently with a sturdy spoon until all flour is incorporated.
Leave dough in mixing bowl; cover with a towel and put someplace warm to rise for one hour. After first rise, turn out onto surface and knead in another 1/2 cup of flour. (The dough may not require all the flour.) Knead about 10 times.
Divide dough into 3 equal pieces and form into loose balls by smoothing the sides and gently tucking them under. Place dough in well-greased 9" round cake pans. Cover with a towel and let rise in a warm place for one hour.
Bake for 25 to 30 minutes at 350 degrees. After baking, remove from pans immediately and place on wire racks to cool; cover with towel during cooling to prevent crusts from hardening.
As with any bread, try to resist cutting into it until it's completely cool.
Time to Prepare:
Submitted By: Dellaina
Original Source: cdkitchen.com copycat recipes
Honestly? Can't tell the difference between this knock-off and the real thing. I'm in heaven! I just made the wickedest piece of toast with this bread, too.
Here's the link to the recipe. I include it because I morphed their recipe significantly, ingredients and process, based on what I've learned about breadmaking and also based on a few of the reviewers' comments.
I know you should always proof your yeast even if a recipe doesn't call for it, which this one didn't. And one woman had said the bread wasn't sweet as the original so I monkeyed with the juice/water ratio. I also don't have the patience for adding then mixing, adding more then mixing more, etc., so I put all in at once and still had great success.