TIPS ON MAKING THE CARAMEL GLAZE: It seems that some are having a hard time making the caramel glaze, so I wanted to elaborate on how it's done. It's a very, very simple recipe and method. I have an electric stove, so if you have a gas stove, you'll want to decrease the temperature to low when cooking it. It comes together very fast- on my stove on heat level 4 (medium low) it takes me about 8 minutes. So in 8 minutes I've added the cold butter to the pan, melted the butter, added the brown sugar and milk. Once that begins boiling- NOT a full, hard rolling boil, just a gently boil- time 2 minutes, then take the pan off the heat. Leave it in the pan to cool! If the temperature changes too drastically here, the caramel will separate. So leave it in the pan and just give it a gentle whisk every 5-10 minutes. I've glazed the bread several ways. You can let it sit for more like an hour and you'll have to spread it around like I did in the video. I've also let it sit for more 30-40 minutes and have poured it on the bread- it coats it nicely, then runs down the sides, no spreading necessary. Leave the glaze for a couple hours to fully set! During this time the sugar continues to dissolve so that the glaze isn't grainy. I hope that helps! I think it's almost too simple- resist the urge to equate it with making caramel-it's a lot faster & easier.