Best Polish Egg Twist Bread Recipe Chalka Recipes

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CHALKA -- POLISH EGG BREAD



Chalka -- Polish Egg Bread image

This recipe for Polish chałka is a braided egg bread, raisins optional. Akin to Bohemian-Czech hoska, Jewish challah and French brioche, chalka is served year-round, but especially during the holidays. If you have any leftover chalka, it makes delicious French toast or bread pudding with orange sauce or poppyseeds. Courtesy of Barbara Rolek

Provided by Molly53

Categories     Yeast Breads

Time 2h30m

Yield 2 loaves

Number Of Ingredients 10

1 cup whole milk
1/2 cup butter or 1/2 cup margarine, melted
1 cup sugar (or less, to taste)
1/2 teaspoon salt
2 (1/4 ounce) packages active dry yeast
1/4 cup warm water
2 eggs, plus
1 egg, beaten for glazing (room temperature works best)
5 1/2 cups all-purpose flour
1 cup golden raisin (optional)

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.

Nutrition Facts : Calories 2249.8, Fat 61, SaturatedFat 34.4, Cholesterol 413.2, Sodium 1157.9, Carbohydrate 371.6, Fiber 11.2, Sugar 107.2, Protein 52.1

CHALKA OR CHALLAH



Chalka or Challah image

A beautiful braided egg bread

Provided by Polish Housewife

Categories     Bread

Time 3h10m

Number Of Ingredients 11

2 packages active dry yeast
3/4 cup milk
1/4 cup butter
2 - 6 tablespoons sugar (depending on your taste)
2 teaspoons salt
4 1/2 cups flour
2 eggs
for topping:
1 egg yolk
1 tablespoon water
1 tablespoon poppyseeds or sesame seeds

Steps:

  • Sprinkle the yeast over 1/2 cup warm water (110 F) to soften, stir until dissolved
  • Heat milk, butter, sugar, and salt until sugar dissolves, cool to lukewarm and stir in 2 cups of flour
  • Add yeast and 2 eggs, combine, and add enough flour to make a soft dough (anouther cup to 1 1/2 cups)
  • Knead on a floured surfaces, continuing to add flour for about 5 minutes, until the dough is smooth
  • Form into a ball, and place in an oiled bowl, turn the dough over (this oils the top), and cover the bowl, leave in a warm place unti doubled in size about 90 minutes
  • Punch down the dough, divide into thirds, roll each third into an 18 inch strand, braid, securing the ends by tucking under
  • Place on a parchment lined cookie sheet, cover, let rise, about 30 minutes
  • Whisk together the egg yolk and water, gently brush the loaf with this egg wash and sprinkle with seeds
  • Bake at 375 F for 35 - 45 minutes, the bread should be golden brown and sound hollow when tapped (mine is a little too brown, it should have come out a few minutes earlier)

POLISH EGG BREAD



Polish Egg Bread image

This recipe came from a friend and it is fantastic. I was in Poland in August and enjoyed the bread there so I was glad when I received this recipe. Everyone asks me for the recipe.

Provided by BOBBIELLEN1

Categories     Bread     Yeast Bread Recipes     Egg

Time 3h30m

Yield 30

Number Of Ingredients 9

5 packages active dry yeast
2 cups lukewarm water, divided
1 quart whole milk
1 cup butter, cut into pieces
1 ½ cups superfine sugar
2 tablespoons salt
1 teaspoon salt
10 eggs, room temperature
5 pounds bread flour

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!

Nutrition Facts : Calories 412.7 calories, Carbohydrate 66.9 g, Cholesterol 81.2 mg, Fat 10.2 g, Fiber 2.1 g, Protein 12.7 g, SaturatedFat 5.2 g, Sodium 651.4 mg, Sugar 11.8 g

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