While I did not think this tasted like the traditional eggy challah, this is a wonderful yeast bread. I used about 2 tbsp. of yeast as that was all I had. I used olive oil and all unbleached flour (once again all I had). When I added the flour I started with the soy flour since one of the reasons I chose this was to use some of the soy flour I have. My bananas had been frozen so I let them defrost first. I added about 5 cups of the white flour and then added some of the last cup while kneading. This bread came together easily and rose beautifully. The only problem I had was the fact that the recipe does not say how long to bake it. I went with about 30 minutes, checking frequently.