Recipe by BOBBIELLEN1
"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."
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active dry yeast
lukewarm water, divided
butter, cut into pieces
1 1/2 cups
eggs, room temperature
I have been wanting to try this recipe for several years. Theother day someone gave us a dozen farm fresh eggs and I needed to use them. I gave it 4 stars because 1. the directions don't say when to add the sugar (I did in the first step when prepping the yeast) and 2. It is a LARGE recipe, and when I say large, I mean industrial sized. I halved the recipe and thought the dough was taking over. But it made a very nice and tasty bread. My advice would be to halve the recipe and to it in two stages as I did. I am giving away as Christmas gifts and I kept a loaf for myself...beautiful presentation (I braided the bread as suggested in the recipe) and tastes great.
the only problem with this recipie for people like me who dont bake bread very often is when are you supposed to add the sugar?
My husband lived in poland for a couple years and said they have the best bread he has ever tasted and even at polish restraunts here it cannot be duplicated. I thought I would give this a try anyhow because I love making fresh bread and it looked delish! I followed the recipe exactly (the dough is really monsterous in size) The results were wonderful. It makes 6 large braided loaves and luckily we had a lot of company that night and it all got eaten. My husband said it didn't taste like the polish bread he remembered but it was really good. It makes a lightly sweet bread. I loved it.
This is a Very large recipe I normally split it in half. but it is great bread!
My Greatgrand mother made this bread and I have been making it for many years.
I tried this recipe for Easter this year-- probably the best decision I've ever made! Everyone loved it :) I baked it the day before Easter, and halved the recipe to make three loaves: the first was devoured within a couple hours after it had cooled, and the flavour and texture was reminiscent of Portuguese or Hawaiian sweetbread. The rest of it was saved for dinner the next day-- wasn't as soft and moist as it was the day before, but still sweet and delicious, and perfect with a bit of softened butter :) Overnight I had the loaves wrapped in a tea towel, and I think they might have dried out a bit-- next time I'll try a plastic bag and see if it helps!
Excellent challah! Stays moist and delicious many days after baking. My Polish lady friends certainly enjoyed.
Literally just took my loaves out of the oven.
I am of Polish decent and lately have been wanting to try cook more Polish foods. The recipe was easy to follow but I wish it had warned that you would end up with LOTS of dough. I made the 4 large loaves but there was enough dough to make 6 smaller ones. Will be cutting the recipe in half next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Polish Egg Bread
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 91
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