This bread was really light and fluffy - I basically followed
this recipe from
Kitchen Unplugged, but substituted 2 whisked eggs for the three egg yolks, and 1% milk for the evaporated milk (mainly because I was too lazy to separate the eggs, or go to the grocery store to buy evaporated milk.) I also used normal all-purpose flour instead of bread flour.
I needed a little more flour than the recipe called for - but that's probably because I was using milk instead of evaporated milk. I would definitely make this again, maybe using a little less sugar.
This bread was really light and fluffy - I basically followed this recipe from Kitchen Unplugged, but substituted 2 whisked eggs for the three egg yolks, and 1% milk for the evaporated milk (mainly because I was too lazy to separate the eggs, or go to the grocery store to buy evaporated milk.) I also used normal all-purpose flour instead of bread flour. 
I needed a little more flour than the recipe called for - but that's probably because I was using milk instead of evaporated milk. I would definitely make this again, maybe using a little less sugar. 
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