This bread was phenomenal on all levels: great texture, great taste, great appearance. I found the knot impossible so I instead just braided and coiled into a round, which came out looking amazing and had the same effect as intended in the directions. Thanks to the reviewer who mentioned lengthening the rising time for use with regular yeast. I gave each rise 1 hour and that seemed just right. A helpful hint: If you don't have a warm place to let the dough rise, preheat the oven to 170 degrees (or whatever is lowest) and then turn off the oven when it reaches the temp. Next, open the door and allow it to cool off for about 5 minutes, lay a towel on the oven rack and put your dough in the warm oven to rise, leaving the door ajar. Works like a charm!