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.
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.
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?
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.
* 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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