Best Polish Egg Bread Recipes

POLISH EGG BREAD

Steps:

• Dissolve yeast packages in 1 cup of warm water; set aside.
• Bring milk to a boil. Remove from heat; add remaining 1 cup water, butter, and 2 tablespoons plus 1 teaspoon of salt; stir until butter melts. Pour in sugar and stir until dissolved.
• When milk mixture has cooled to lukewarm, stir in dissolved yeast.
• In a separate bowl, beat eggs until combined. Whisk milk mixture into eggs. Gradually add 5 pounds of flour. Transfer dough to a floured work surface, and use a serrated knife to divide dough in half. Shape each half into a ball and place the dough in two large oiled bowls. Cover with greased plastic wrap and let rise in a warm place for about 1 1/2 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Once risen, turn dough out onto a well-floured surface and divide into 6 equal portions. Shape the dough into balls. (Dough will be very sticky and soft at this point.) Keep the dough covered with greased plastic wrap while you divide one dough ball into 3 pieces. Shape the dough into three ropes, braid together, and place on a lightly greased baking sheet or parchment-lined baking sheet. Repeat with the remaining loaves. You should be able to fit two loaves per baking sheet.
• Bake loaves in the preheated oven for 35 to 40 minutes, or until hollow-sounding when tapped on top. Let cool, and enjoy!

CHALKA -- POLISH EGG BREAD

Steps:

• Heat the milk to lukewarm; add melted butter, sugar and salt.
• Stir to combine and let cool to about 110°F
• Add yeast and warm water in mixing bowl and stir until dissolved.
• Add lukewarm milk mixture and 2 eggs and stir to combine.
• Add 3 cups flour and beat until smooth.
• Add the raisins and remaining flour and mix, 3 to 5 minutes until smooth. (Dough will be sticky)
• Place dough in greased bowl.
• Turn over and cover with plastic wrap and let rise until double, about 1 hour.
• Punch down dough and turn out onto lightly floured board.
• If making 1 large loaf, divide dough into 3 equal pieces.
• Roll each piece into a strip about 14 inches long, and braid together the 3 strips on a parchment-lined baking pan. (Note: If making 2 loaves, divide dough into 2 equal pieces and then divide each half into 3 equal pieces, for a total of 6 pieces.)
• Loosely cover bread and let rise again until double, about 30 minutes.
• While bread is rising, preheat oven to 350°F.
• Brush remaining beaten egg lightly on bread.
• Bake 30 minutes or until golden brown.
• Let cool completely before serving.
• Store, covered, at room temperature or slice and freeze.

POLISH BRAIDED EASTER EGG BREAD

Steps:

• In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
• Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
• Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
• Bake in preheated oven for 50 to 55 minutes, or until golden.

POLISH EGG BREAD

Steps:

• 1. Dissolve yeast packages in 1 cup of warm water. Rinse and dry a small saucepan to prevent milk from scorching and sticking when scalding.
• 2. Bring milk to a boil reduce heat and simmer for 2 minutes. Remove from heat and add remaining 1 cup warm water.butter, and salt stir to blend. Once cooled to lukewarm stir in dissolved yeast.
• 3. In a separate bowl beat eggs until light and fluffy. Gradually stir eggs into milk mixture.
• 4. Once blended add flour gradually until few or no lumps remain. Divide dough in half and let rise in a warm place 1 1/2 hours.
• 5. Preheat oven to 325 degrees.
• 6. Once dough has risen turn dough out onto a well floured surface and dived into 6 equil portions ( dough will be vary sticky and soft at this point ).
• 7. Divide each portion into 3 pieces braid together and place on a baking sheet
• 8. Bake in a preheated oven for 35 to 40 minutes or until hollow sounding when tapping on top. let cool , and enjoy.

POLISH EGG BREAD

Steps:

• Dissolve yeast packages in 1 cup of warm water. Rinse and dry a small saucepan to prevent milk from scorching and sticking when scalded. Bring milk to a boil, reduce heat, and simmer for 2 minutes. Remove from heat, and add remaining 1 cup warm water, butter, and salt; stir to blend. Once cooled to lukewarm, stir in dissolved yeast.
• In a separate bowl, beat eggs until light and fluffy. Gradually stir eggs into milk mixture. Once blended, add flour gradually until few or no lumps remain. Divide dough in half, and let rise in a warm place for 1 1/2 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Once risen, turn dough out onto a well-floured surface and divide into 6 equal portions. (Dough will be very sticky and soft at this point.) Divide each portion into 3 pieces; braid together, and place on a baking sheet.
• Bake in the preheated oven for 35 to 40 minutes, or until hollow-sounding when tapped on top. Let cool, and enjoy!

POLISH EGG TWIST BREAD RECIPE - CHALKA

Steps:

• Add butter, sugar and salt to scalded milk. Stir to combine and let cool to lukewarm.
• Place yeast and warm water in the bowl of a stand mixer and, with the paddle attachment, stir until dissolved. Add lukewarm milk mixture and 2 eggs and combine.
• Add 3 cups flour and beat until smooth. Add the raisins and remaining flour and mix, 3 to 5 minutes until smooth. Dough will be sticky.
• Place dough in greased bowl. Turn over and cover with plastic wrap and let rise until double, about 1 hour. See this Quick Tip for faster rising.
• Punch down dough and turn out onto lightly floured board. If making 1 large loaf, divide dough into 3 equal pieces. Roll each piece into a strip about 14 inches long, and braid together the 3 strips on a parchment-lined baking pan. Note: If making 2 loaves, divide dough into 2 equal pieces and then divide each half into 3 equal pieces, for a total of 6 pieces.
• Heat oven to 350 degrees. Loosely cover bread with greased plastic wrap and let rise until double, about 30 minutes. See this Quick Tip for faster rising.
• Brush remaining beaten egg lightly on bread. Bake 30 minutes.
• Let cool completely before serving. Store, covered, at room temperature or slice and freeze.